Cumian
Cumian is a concept widely discussed today, and its importance is increasingly relevant in different areas of society. This topic has captured the attention of experts, academics and the general public due to its impact on our lives. In this article, we will explore Cumian in depth, analyzing its origins, its evolution over time, and its influence in various areas. Through a multidisciplinary approach, we will examine in detail the different facets of Cumian and its relevance in the contemporary world.
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 Shanghai fried noodles | |
| Type | Chinese noodles |
|---|---|
| Place of origin | China |
| Region or state | East Asia |
| Main ingredients | Wheat flour, water |
| Cumian | |||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Traditional Chinese | 粗麵 | ||||||||||||||
| Simplified Chinese | 粗面 | ||||||||||||||
| Literal meaning | thick noodle | ||||||||||||||
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Cumian ([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,[1] sometimes yellow-alkaline.[3] The flat cumian is a popular option in Hong Kong's cart noodles.[3]
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Hong Kong style flat noodles in soup
References
- ^ a b Hui, Yiu H. (2006). "Table 157.1 Classification of wheat-based noodles from two ethnic groups". Handbook of Food Science, Technology, and Engineering. Vol. 4. CRC Press. pp. 157–2. ISBN 9780849398490.
cu mien
(URL is Google Books) - ^ Cosmo, Serena (2017). "Shanghai stir-fried noodles with pork and chinese broccoli". The Ultimate Pasta and Noodle Cookbook. Simon and Schuster. p. 445. ISBN 9781604337334. Retrieved 2021-08-12. (URL is Google Books)
- ^ a b 香港の庶民の味 車仔麺 [Hong Kong's cart noodle]. 香港ポスト (Hong Kong Post) (in Japanese). Mikuni Co. 2012-10-19. まずは麺選びから – 粗麺. Archived from the original on 2021-08-12. Retrieved 2021-08-13.
See also
- Yi mein, dried wheat based egg noodles in Cantonese cuisine, some are flat
- Garak-guksu, a thick wheat Korean noodle
- Udon, a thick wheat Japanese noodle
- Bánh canh, a thick tapioca Vietnamese noodle
- Pici, a thick wheat noodle from Tuscany
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