中華麺
Chinese noodles are generally made from either wheat flour, rice flour, or mung bean starch, with wheat noodles being more commonly produced and consumed in northern China and rice noodles being more typical of southern China. Egg, lye, and cereal may also be added to noodles made from wheat flour in order to give the noodles a different color or flavor. Egg whites, arrowroot or tapioca starch are sometimes added to the flour mixture in low quantities to change the texture and tenderness of the noodles' strands. Although illegal, the practice of adding the chemical cross-linker borax to whiten noodles and improve their texture is also quite common in East Asia. In general, the Chinese noodles cooking method involves making a dough with flour, salt, and water; mixing the dough by hand to form bar shapes; bending the bars for proofing; pulling the bars into strips; dropping the strips into a pot with boiling water; and removing the noodles when finished cooking. Chinese type noodles are generally made from hard wheat flours, characterized by bright creamy white or bright yellow color and firm texture.