Cumian Explained
Cumian (pronounced as /tsʰu˥mjɛn˥˩/; lit. "thick noodles") are thick Chinese noodles made from wheat flour and water. Two types of Chinese noodles are called cumian. One is Shanghai style, thick in diameter,[1] used in Shanghai fried noodles.[2]
The other type is Hong Kong style, flat and wide, sometimes yellow-alkaline.[3] The flat cumian is a popular option in Hong Kong's cart noodles.
References
- Book: Hui, Yiu H.. Handbook of Food Science, Technology, and Engineering. CRC Press. 2006. 9780849398490. 157–2. https://books.google.com/books?id=rTjysvUxB8wC&dq=%22cu+mien%22&pg=PA156. Table 157.1 Classification of wheat-based noodles from two ethnic groups. 4. en. cu mien. (URL is Google Books)
- Encyclopedia: Shanghai stir-fried noodles with pork and chinese broccoli. The Ultimate Pasta and Noodle Cookbook. Cosmo. Serena. 2017. Simon and Schuster. 445. 2021-08-12. 9781604337334. (URL is Google Books)
- Web site: http://www.hkpost.com.hk/history/index2.php?id=4733. ja:香港の庶民の味 車仔麺. 2012-10-19. 2021-08-13. 香港ポスト (Hong Kong Post). https://web.archive.org/web/20210812160345if_/http://www.hkpost.com.hk/history/index2.php?id=4733#.YRVGZ6GubSM. 2021-08-12. live. Mikuni Co.. まずは麺選びから – 粗麺. ja. Hong Kong's cart noodle.
See also
