Lamian

This article contains Chinese text. Without proper rendering support, you may see question marks, boxes, or other symbols instead of Chinese characters.

Lamian (Chinese: 拉面) is a type of Chinese noodle. It is made by stretching and folding the dough into strands.^[1] The twisting and later stretching of the strips of dough happens because of the weight of the dough.^[1] The strands can be made in many lengths and thicknesses depending on how many times it is stretched and folded.^[1] The Songshi yangsheng bu (宋氏養生部), which was written by Song Xu around 1504, has the earliest description of how to make lamian.^[1]

Literally, lamian means "pulled noodles" (the Chinese word la (拉) means to pull, which is how the dough is made into long thin noodles, mian (面)).^[2] Lamian dishes are usually served in beef or mutton soup. Sometimes the noodles can be stir-fried (chaomian (炒面)) and served with a tomato-like sauce.^[3]

References change

↑ ^1.0 ^1.1 ^1.2 ^1.3 Serventi, Silvano (2002). Pasta : the story of a universal food. Françoise Sabban. New York. ISBN 978-0-231-51944-1. OCLC 861793028.{{cite book}}: CS1 maint: location missing publisher (link)
↑ "For the Love of Lamian -- Beijing Review". www.bjreview.com.
↑ http://www.reference.com/browse/Lamian^{[permanent dead link]}

[seventisabban337-1] 1.0 ^1.1 ^1.2 ^1.3 Serventi, Silvano (2002). Pasta : the story of a universal food. Françoise Sabban. New York. ISBN 978-0-231-51944-1. OCLC 861793028.{{cite book}}: CS1 maint: location missing publisher (link)

[2] "For the Love of Lamian -- Beijing Review". www.bjreview.com.

[3] ttp://www.reference.com/browse/Lamian^{[permanent dead link]}

[1]

[2]

[3]