Youmian
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| Youmian | |||||||||||||||
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| Traditional Chinese | 幼麵 | ||||||||||||||
| Simplified Chinese | 幼面 | ||||||||||||||
| Literal meaning | thin noodle | ||||||||||||||
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Ximian (lit. 'thin noodles') are a variety of Chinese noodle widely used in Southern China, especially in the cuisines of Hong Kong and Guangdong.[1] It has also been selectively used in the dishes of Shanghai, Malaysia, and Singapore.[2] Youmian is also used in some dishes in overseas Chinese communities.
Description
Thin noodles are generally made with eggs.
A well-known variety of thin noodles is called cyun daan min (Cantonese; translating roughly as "whole egg noodles"). This variety is almost exclusively found in East and Southeast Asia, in regions with sizable Chinese populations.
Use in dishes
Depending on the cuisine, thin noodles may be boiled with some type of broth or stir-fried in a wok.
List of use in dishes
- Wonton noodle
- Lo mein
- Beef ball noodle
- Fish ball noodle
- Fish slice noodle
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