It’s safe to say that most regions of China have some kind of famous local noodle variety — yet much like dumplings, the word “noodle” can be interpreted in a variety of ways in Chinese. While some of the most famous noodle types are made from wheat (miàn 面), there are also very popular versions made from rice (mǐfěn 米粉), oat (yóumiàn 莜面), and other types of flour and starch. (Some aren’t even prepared in the long, thin shapes you might expect.)
While wheat noodles tend to dominate central and northern China in regions such as Sichuan and the northwestern province of Gansu, you’ll start to find rice noodles in more humid, southern climates where the crop is grown. Noodles are eaten at any time of day, all year round, and prepared in all manner of ways — cold and piping hot, in soups and fried to a crisp, for breakfast, lunch, and dinner. And in most cases, these noodles offer a window into the favored ingredients and flavors of a regional cuisine — as well as the hearts and minds of the locals that love them.
There are so many varieties, that in order to be comprehensive this list would stretch to dozens and dozens of entries, so we’re breaking it up into digestible chunks. Here’s part one of our illustrated guide to some of the most popular types of Chinese noodles.
Read More at https://radiichina.com/chinese-noodles-illustrated-guide/
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