lamian
Also known as la mian, pulled noodle
Lamian (; "pulled noodles") is a type of soft wheat flour handmade Chinese noodle that is particularly common in northern China. Lamian is made by twisting, stretching and folding the dough into strands, using the weight of the dough. The length and thickness of the strands depends on the number of times the dough is folded.
Key facts
- Food.name
- Lamian
- Food.image
- 兰州牛肉面.jpg
- Food.image_size
- 250px
- Food.caption
- Lanzhou-style beef lamian
- Food.alternate_name
- shuaimian (甩麵), chemian (扯麵), chenmian (抻麵)
- Food.country
- China
- Food.region
- East Asia
- Food.type
- Chinese noodles
- Food.served
- Hot
- Food.main_ingredient
- Wheat noodles, meat-based broth, vegetables or meat
- Food.variations
- Tangmian (湯麵), chaomian (炒麵), daoxiaomian (刀削麵)
- Chinese.p
- lāmiàn
Article
10 sectionsContents
- History
- Description
- Usage
- Region
- China
- United States
- Philippines
- Germany
- See also
- Footnotes
Lamian (; "pulled noodles") is a type of soft wheat flour handmade Chinese noodle that is particularly common in northern China. Lamian is made by twisting, stretching and folding the dough into strands, using the weight of the dough. The length and thickness of the strands depends on the number of times the dough is folded.
== History == The unique method of making lamian noodles originated in China. The earliest description of making lamian noodles with the pulling technique is found in the Songshi Yangsheng Bu (宋氏養生部), a dietary manual written in 1504 by Song Xu (宋詡), an agriculturalist and gastronomer of the Ming dynasty.