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.
Thin noodles are generally made with eggs.
A well-known variety of thin noodles is called cyun daan minEast and Southeast Asia, in regions with sizable Chinese populations.
(Cantonese; translating roughly as "whole egg noodles"). This variety is almost exclusively found inDepending on the cuisine, thin noodles may be boiled with some type of broth or stir-fried in a wok.
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