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Pan Mee
Banmian () or pan mee () is a popular Chinese noodle dish, consisting of handmade noodles served in soup. Other types of handmade noodles include youmian (similar dough texture and taste, but thinner round noodles), or mee hoon kueh (flat and thin rectangular pieces). The name ''banmian'' (board/block noodle) came from the Hakka method of cutting the noodle into straight strands using a wooden block as ruler. In Hak, some might call it Man-Foon-Char-Guo () or Dao-Ma-Chet (). In Hokkien, it was called ''Mee-Hoon-Kueh'' (麵粉粿; lit. "wheat snack") but what can be found at hawker stalls is generally called ''banmian''. The current style is a mix between the traditional methods of Hakka and Hokkien. The Hakka initially made the noodle by shaving pieces off a block of dough, commonly made from flour (sometimes egg is added for more flavor), while the Hokkien would roll the dough into a large, flat piece that would then be torn by hand into bite-sized bits. Traditionally, the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lo Mein
Lo mein () is a Chinese dish with noodles. When prepared in the Cantonese style, it is often topped with or accompanied by meat (such as char siu or beef brisket), wontons, or vegetables, and may be served with a bowl of broth for dipping. Etymology The term ''lo mein'' comes from the Cantonese , meaning "stirred noodles". The Cantonese use of the character 撈, pronounced ''lou'' and meaning "to stir", in its casual form, differs from the character's traditional Han meaning of "to dredge" or "to scoop out of water" in Mandarin, in which case it would be pronounced as ''laau'' or ''lou'' in Cantonese (''lāo'' in Mandarin). In Mandarin, the dish is called ''lāo miàn''. In its country of origin, it is made of thin flour-and-egg noodles which are notable for their elastic texture. Regional variations Northern China In northern China, ''bàn miàn'' (拌面) can refer to many other types of wheat noodles without egg, including laghman in Xinjiang. Guangdong In Cantonese cui ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Chinese Soups
This is a list of notable Chinese soups. Chinese cuisine includes styles originating from the diverse regions of China, as well as from Chinese people in other parts of the world. In China, a broth-based soup is usually consumed before or after a meal. Chinese noodles may be added to some of these soups to create noodle soups. Chinese soups * '' Bak kut teh'' * '' Banmian'' * Beef noodle soup * Boiled mutton soup * Buddha Jumps Over the Wall * Cantonese seafood soup * Carp soup * Chicken and duck blood soup * Chicken soup – Many Chinese soups are based on chicken broth. Typical Chinese chicken soup is made from old hens and is seasoned with ginger, scallions, black pepper, soy sauce, rice wine and sesame oil. *Chinese herbal soups – homemade remedies with herbs or adaptogens (a well-known example is ginseng) to help heal specific health concerns. * Corn crab soup * Crossing the bridge noodles * Duck blood and vermicelli soup * Egg drop soup * Fish and m ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Malaysian Noodle Dishes
Malaysian may refer to: * Something from or related to Malaysia, a country in Southeast Asia * Malaysian Malay, a dialect of Malay language spoken mainly in Malaysia * Malaysians, people who are identified with the country of Malaysia regardless of their ethnicities. Most Malaysians are of Malay, Chinese and Indian descent. ** Malaysian diaspora, Malaysian emigrants and their descendants around the world * Malaysian cuisine, the food and food culture of Malaysia * Malaysian culture, culture associated with Malaysia * The call sign and colloquial name of Malaysia Airlines See also * Malaysian names, names as used by the Malaysian people * * * Malays (other) * Malaya (other) * Malay (other) Malay may refer to: Languages * Malay language or Bahasa Melayu, a major Austronesian language spoken in Indonesia, Malaysia, Brunei and Singapore ** History of the Malay language, the Malay language from the 4th to the 14th century ** Indones ... {{disambiguati ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Indonesian Noodle Dishes
Indonesian is anything of, from, or related to Indonesia, an archipelagic country in Southeast Asia. It may refer to: * Indonesians, citizens of Indonesia ** Native Indonesians, diverse groups of local inhabitants of the archipelago ** Indonesian women, overview of women's history and contemporary situations * Indonesian language (Indonesian: ''Bahasa Indonesia''), the official language of Indonesia ** Indonesian languages, overview of some of the 700 languages spoken in Indonesia ** Indonesian names, customs reflecting the multicultural and polyglot nature of Indonesia * Indonesian culture, a complex of indigenous customs and foreign influences ** Indonesian art, various artistic expressions and artworks in the archipelago ** Indonesian cinema, a struggling and developing industry ** Indonesian literature, literature from Indonesia and Southeast Asia with shared language roots ** Indonesian music, hundreds of forms of traditional and contemporary music ** Indonesian philosophy, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hakka Culture In Singapore
The Hakka (), sometimes also referred to as Hakka-speaking Chinese, or Hakka Chinese, or Hakkas, are a southern Han Chinese subgroup whose principal settlements and ancestral homes are dispersed widely across the provinces of southern China and who speak a language that is closely related to Gan, a Han Chinese dialect spoken in Jiangxi province. They are differentiated from other southern Han Chinese by their dispersed nature and tendency to occupy marginal lands and remote hilly areas. The Chinese characters for ''Hakka'' () literally mean "guest families". The Hakka have settled in Guangdong, Fujian, Jiangxi, Guangxi, Sichuan, Hunan, Zhejiang, Hainan, and Guizhou in China, as well as in Taoyuan City, Hsinchu County, Miaoli County, Pingtung County, and Kaohsiung City in Taiwan. Their presence is especially prominent in the Lingnan or Liangguang area, comprising the Cantonese-speaking provinces of Guangdong and Guangxi. Despite being partly assimilated to the Cantonese-speaki ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hakka Cuisine
Hakka cuisine is the cooking style of the Hakka people, and it may also be found in parts of Taiwan and in countries with significant overseas Hakka communities. There are many restaurants in mainland China, Taiwan, Hong Kong, Indonesia, Malaysia, Singapore, and Thailand, as well as in the United States and Canada, that serve Hakka food. Hakka cuisine was listed in 2014 on the first Hong Kong Inventory of Intangible Cultural Heritage. Background The Hakka people have a marked cuisine and style of Chinese cooking which is little known outside the Hakka home. It concentrates on the texture of food – the hallmark of Hakka cuisine. Whereas preserved meats feature in Hakka delicacy, stewed, braised, roast meats – 'texturized' contributions to the Hakka palate – have a central place in their repertoire. Preserved vegetables () are commonly used for steamed and braised dishes such as steamed minced pork with preserved vegetables and braised pork with salted vegetables. In ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chinese Soups
Soups in East Asian culture are eaten as one of the many main dishes in a meal or in some cases served straight with little adornment, particular attention is paid to the soups' stocks. In the case of some soups, the stock ingredients become part of the soup. They are usually based solely on broths and lacking in dairy products such as milk or cream. If thickened, the thickening usually consists of refined starches from corn or sweet potatoes. The quality of a savoury soup is determined mainly by its fragrance and umami or "''xian''" flavour, as well as, to a lesser extent, its mouthfeel. Many soups are eaten and drunk as much for their flavour as for their health benefits and touted for their purported revitalizing or invigorating effects. In Chinese language, noodle soups are generally considered a noodle dish instead of a soup, as evidenced by the fact that they are called "soup noodles" (湯麵), with 'soup' being an adjective, in contrast with "dry noodles" (乾麵). Cul ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chinese Noodle Dishes
Chinese may refer to: * Something related to China * Chinese people, people identified with China, through nationality, citizenship, and/or ethnicity **Han Chinese, East Asian ethnic group native to China. **''Zhonghua minzu'', the supra-ethnic concept of the Chinese nation ** List of ethnic groups in China, people of various ethnicities in contemporary China ** Ethnic minorities in China, people of non-Han Chinese ethnicities in modern China ** Ethnic groups in Chinese history, people of various ethnicities in historical China ** Nationals of the People's Republic of China ** Nationals of the Republic of China ** Overseas Chinese, Chinese people residing outside the territories of mainland China, Hong Kong, Macau, and Taiwan * Sinitic languages, the major branch of the Sino-Tibetan language family ** Chinese language, a group of related languages spoken predominantly in China, sharing a written script (Chinese characters in traditional and simplified forms) *** Standard Chines ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Anchovy Dishes
An anchovy is a small, common forage fish of the family Engraulidae. Most species are found in marine waters, but several will enter brackish water, and some in South America are restricted to fresh water. More than 140 species are placed in 16 genera; they are found in the Atlantic, Indian and Pacific Oceans, and in the Black Sea and the Mediterranean Sea. Anchovies are usually classified as oily fish. Taxonomy Anchovies are classified into two subfamilies and 16 genera: * Superfamily Engrauloidea ** Genus †'' Clupeopsis'' Casier, 1946 ** Genus †''Monosmilus'' Capobianco et al, 2020 ** Family Engraulidae Gill, 1861 *** Subfamily Engraulinae Gill, 1861 **** Genus ''Amazonsprattus'' Roberts, 1984 **** Genus ''Anchoa'' D. S. Jordan & Evermann, 1927 **** Genus ''Anchovia'' D. S. Jordan & Evermann, 1895 **** Genus ''Anchoviella'' Fowler, 1911 **** Genus ''Cetengraulis'' Günther, 1868 **** Genus ''Encrasicholina'' Fowler, 1938 **** Genus †'' Eoengraulis'' Marrama & Ca ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Soups
This is a list of notable soups. Soups have been made since ancient times. Some soups are served with large chunks of meat or vegetables left in the liquid, while others are served as a broth. A broth is a flavored liquid usually derived from boiling a type of meat with bone, a spice mix, or a vegetable mix for a period of time in a stock. A potage is a category of thick soups, stews, or porridges, in some of which meat and vegetables are boiled together with water until they form a thick mush. Bisques are heavy cream soups traditionally prepared with shellfish, but can be made with any type of seafood or other base ingredients. Cream soups are dairy based soups. Although they may be consumed on their own, or with a meal, the canned, condensed form of cream soup is sometimes used as a quick sauce in a variety of meat and pasta convenience food dishes, such as casseroles. Similar to bisques, chowders are thick soups usually containing some type of starch. Coulis were ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chinese Noodles
Chinese noodles vary widely according to the region of production, ingredients, shape or width, and manner of preparation. Noodles were invented in China, and are an essential ingredient and Staple food, staple in Chinese cuisine. They are an important part of most regional cuisines within China, and other countries with sizable overseas Chinese populations. Chinese noodles can be made of wheat, buckwheat, rice, millet, maize, oats, Acorn, acorns, kudzu, Ulmus pumila, Siberian elm, soybeans, mung beans, Yam (vegetable), yams, cassava, potatoes, sweet potatoes, and meats such as fish as food, fish and shrimp and prawn as food, shrimp. There are over 1,200 types of noodles commonly consumed in China today, with tens of thousands of noodle dish varieties prepared using these types of noodles. Chinese noodles have entered the cuisines of neighboring East Asian countries such as Korea, Japan, and Mongolia, as well as Southeast Asian countries such as Malaysia, Singapore, Indonesia, V ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
