Talk:Nokdu-muk

message: Chinese people have told me that mung bean starch jelly (probably the same or a very similar food as Nokdumuk and/or Hwangpomuk) is also used in Chinese cuisine. If somebody can find out which variety of bean starch jelly is used in Chinese (and possibly South East Asian) cuisine, I suggest moving the respective article to White mung bean starch jelly, Yellow mung bean starch jelly or some such. Wikipeditor 14:38, 8 May 2006 (UTC)
thread_title:  Mung bean starch jelly elsewhere 

message: Alternate hanja spelling: 淸泡묵. Badagnani (talk) 18:42, 2 September 2008 (UTC)
thread_title:  Removed from infobox without discussion 

message: That is the case again. Badagnani who does not stick to sources when editing articles, again falsely blames me of "blanking info". I only fix wrong info as adding a better image. Nokdumuk has two types by color, cheongpomuk is only one variety of nokdumuk. Besides, the hanja of cheongpomuk is move to the content. So that is not "blanked" unlike the false accusation. There is no need to discuss for "fixing wrong info". (how absurd). That means the user wants to keep false info. I think the user needs to stop the bullying behaviors.--Caspian blue (talk) 18:50, 2 September 2008 (UTC)
replies: text: This seems clear now. Where was the term "blanking" used? Badagnani (talk) 18:53, 2 September 2008 (UTC)
replies: text: Removed from infobox without discussion, well read your own accusation.--Caspian blue (talk) 18:54, 2 September 2008 (UTC)
thread_title:  Badagnani's owership and disruptive behaviors again. 

message: Liangfen should not be merged to Nokdumuk, as proposed at Liangfen, as there are many varieties of liangfen, in many different provinces of China (both north and south), made from mung beans as well as peas, chick peas, or potatoes. A thorough Google and Google Books search shows this multiplicity of varities of Chinese liangfen and thus these two items are different and merit their own articles, as for example jiaozi and mandu do.
:Presenting actual sources would be better for your stance. Besides, You have been wikistalking GraYoshi2x.--Caspian blue 19:09, 26 April 2009 (UTC)
replies: text: There's technically only one "official" type of liang fen, which is made from mung beans. Anything else should be labeled as such (e.g. jidou liang fen), since they're most likely just local specialties. GraYoshi2x►talk 19:26, 26 April 2009 (UTC)

text: Why I can't find any passage from the book to confirm It is most popular in northern China, including Beijing and Gansu, but may also be found in Sichuan.--Caspian blue 19:43, 26 April 2009 (UTC)

text: Another edit war resumes. Badagnani, remind of 3RR.--Caspian blue 19:46, 26 April 2009 (UTC)

text: Kindly stop your nonsense with the attack and don't edit war. I pointed out your incorrect usage of the book source, that is one of purpose of using talk page. If edit war is going on, alarming editors is another function of talk page usages.--Caspian blue 20:12, 26 April 2009 (UTC)

text: You did not show me anything, so I, myself checked your sources. Besides, you distorted my comments over and over with the false accusations. You know you continue the tendentious edit war, even if you do not violate 3RR, you will be soon in trouble. I already warned GraYoshi2x about edit warring, so please bear in mind. Thanks.--Caspian blue 20:20, 26 April 2009 (UTC)
thread_title:  Merge proposal 

message: *No merge, see the bottom. --Caspian blue 03:39, 15 July 2009 (UTC)
replies: text: Nokdumuk and Liangfen are entirely separate dishes and should not be merged. The reason: there are many varieties of liangfen, in many different provinces of China (both northern and southern), made from mung beans as well as peas, chick peas, or potatoes, and served either cold, as a salad, or stir-fried. On the other hand, Korean Nokdumuk is only made from mung beans. Thorough Google and Google Books searches show this multiplicity of varities of Chinese liangfen and thus these two items are different and merit their own articles, as for example jiaozi and mandu do. Certainly both should not be lumped together in an article entitled Mung bean jelly, for the above reasons, just as jiaozi and mandu should not be lumped into a single article entitled East Asian wheat pastry-wrapped dumpling. Badagnani (talk) 03:49, 21 May 2009 (UTC)
thread_title: Should Liangfen be merged into this article?

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thread_title:  External links modified