Because of different methods of preparation and use of materials and ingredients, there are over a thousand types of noodles from all over China with local characteristics.
Chinese noodles vary in width. They can be thin as needles, or thick as chopsticks. However, when it comes to length, they are usually served long and uncut. This is because long noodles are a symbol of longevity in Chinese tradition. Thus, during birthday celebrations, people will serve “longevity noodles” hoping for longevity.
Why They’re Recommended
Noodles are an excellent food for the nutritionally-inclined, providing a dietary balance. They are low in calories, and high in protein and carbohydrate.
How They’re Made?
Chinese noodles are generally made from wheat flour, rice flour, or types of starches, such as mung bean starch. Wheat flour noodles are commonly produced and consumed in North China, while rice flour noodles are more typical in South China.
Rice flour and starch-based noodles are made only with rice flour or starch and water. Wheat flour noodles may be supplemented in low quantities with egg, lye or food coloring in order to have a yellow color, and change the texture, tenderness and taste of the noodles. No matter their type, noodles cook very quickly. Usually it requires no more than 5 minutes to become al dente, while thinner noodles only take less than one minute to finish cooking.
How They’re Served?
Noodles are served and eaten hot or cold, boiled, steamed, stir-fried, deep-fried, or served in soup. Whichever way, you’ll first need to, using chopsticks, stir the noodles till all the materials are evenly mingled before enjoying it.
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