 noodles are an essential ingredient and staple in chinese cuisine. there is a great variety of chinese noodles, which vary according to their region of production, ingredients, shape or width, and manner of preparation. they are an important part of most regional cuisines within china, as well as in singapore, and other southeast asian nations with sizable overseas chinese populations. chinese-style noodles have also entered the cuisines of neighboring east asian countries such as korea (jajangmyeon) and japan (ramen), as well as southeast asian countries such as vietnam (há»§ tiáº¿u and mÃ¬ xÃ o are both examples of vietnamese dishes that are of chinese origin), the philippines, thailand, and cambodia. ==nomenclature== nomenclature of chinese noodles can be difficult due to the vast spectrum available in china and the many dialects of chinese used to name them. in chinese, miÃ n (; often transliterated as "mien" or "mein" ) refers to noodles made from wheat, while fÄn () or "fun" refers to noodles made from rice flour, mung bean starch, or indeed any kind of starch. each noodle type can be rendered in pinyin for mandarin, but in hong kong and neighboring guangdong it will be known by its cantonese pronunciation. taiwan, malaysia, singapore and many other overseas chinese communities in southeast asia may use hokkien (min nan) instead. ==history== the earliest written record of noodles is from a book dated to the eastern han dynasty period (25â220). noodles, often made from wheat dough, became a prominent staple of food during the han dynasty (206 bc - 220 ad). during the song dynasty (960â1279) noodle shops were very popular in the cities, and remained open all night. during the earlier dynastic periods chinese wheat noodles were known as "soup cake" (æ¹¯é¤), as explained by the song dynasty scholar huang chaoying (é»æè±) mentions in his work "a delightful mixed discussion on various scholarly topics" (, scroll 2) that in ancient times dough foods are r
Chinese_noodles