Talk:Chinese noodles

message: Isn't 粿 an alternate first character for kwei tiao?  Badagnani 11:19, 26 December 2005 (UTC)
thread_title: Kwei tiao spelling

message: I just bought a package of this; dried square rice noodle strips that coil up when boiled.  Is this simply another name for guotiao or is this a separate kind of noodle?  Badagnani 22:30, 15 January 2006 (UTC)
replies: text: I pretty sure it's the same stuff. Semi-translucent? 20:42, 17 January 2006 (UTC)
thread_title:  Guo fen ([[wikt:粿|粿]][[wikt:粉|粉]]) 

message: For those who are familiar with this topic, please add the information about the following varieties to the list:
* 瀨粉
* 粉皮
* 濛濛
* 油麵
* 粗麵
* 幼麵
- Alanmak 04:52, 26 February 2006 (UTC)
thread_title:  More varieties 

message: Does anyone know of this dish?  I saw it on a menu in Ohio, USA.  It's labeled "yat gat mein."  Badagnani 23:00, 17 March 2006 (UTC)
replies: text: It means "one house/family noodle", but a homonym is used for the "noodle" character.  I don't know what kind of dish it is, though. Citrus538 21:02, 25 August 2006 (UTC)
replies: text: Dragon House Chinese restaurant in Staten Island has Yat Gat Mein listed under thier soups.  Their number is 718-556-0888. --Scottandrewhutchins (talk) 04:40, 21 March 2008 (UTC)
thread_title: [[wiktionary:一|一]][[wiktionary:家|家]][[wiktionary:面|面]]

message: Guotiao and Shahefen are listed in the article as separate types of noodles, but I think they're the same thing.  Badagnani 02:14, 28 July 2006 (UTC)
thread_title:  Guotiao/Shahefen 

message: I just got a package of 台山奇面 (Taishan noodles).  They're made from wheat flour and are slightly under 1 cm in width, slightly wider than fettuccine noodles.  What category should these go under?  Are they a traditional noodle in Taishan?  Badagnani 06:38, 29 January 2007 (UTC)
thread_title:  台山奇面 

message: More varieties of noodles to be evaluated for inclusion here, including 雪白掛麵 (Hang's noodles) and 爽滑奶油麵 (cream noodles).  Badagnani 05:32, 30 January 2007 (UTC)
thread_title: More varieties

message: The article currently uses 麪/麵 interchangeably. I suggest that, for consistency, one of them is chosen over the other, unless there is some special reason that would mandate the use of the other character. I prefer "麵", because it is the standard traditional charcter used in mainland China, and is the official character used in Taiwan and Hong Kong. --Sumple (Talk) 06:45, 14 February 2007 (UTC)
replies: text: We do put both in other articles; do you propose using only traditional for "mian" simply because of lack of space in the template?  If so, then wouldn't all the noodle dishes use traditional characters only?  That causes confusion for a majority of Chinese readers, who use only simplified, hence the value of presenting both.  Just my 2 cents.  Badagnani 06:48, 14 February 2007 (UTC)

text: OK, it's over my head, because I couldn't quite understand why there are not just 2 versions of the same word/character, but four!  I guess I still don't understand.  Badagnani 09:53, 14 February 2007 (UTC)

text: Well, if we could just add after each character ("trad."), ("simp."), and ("variant") or something like that it would help people to know that.  Badagnani 10:22, 14 February 2007 (UTC)
replies: text:  I've added an explanation (correct I hope). Also, strangely, Microsoft Pinyin says its inputting 麺 but sometimes it comes out as 麵... --Sumple (Talk) 10:39, 14 February 2007 (UTC)
thread_title:  Standardising traditional character? 

message: I think the list currently separates noodle types by ingredient/manufacturing method (with a question mark over Laksa vs rice noodles?). Looking at the zh.wiki article, that seems to focus on varieties by topping/cooking method - i.e. the varieties of dishes that can be made from noodles. Perhaps some information/reorganisation in that regard? --Sumple (Talk) 06:48, 14 February 2007 (UTC)
replies: text: I prefer the organization by noodle types.  Some are made from wheat, some from buckwheat, some from rice; some are very thin, thin, medium, wide, very wide, etc.  One noodle type may have multiple noodle dishes (many of which have their own Wikipedia articles); for example, one variety of dry noodle may be boiled then added to a hot pot, or boiled then stir fried, or boiled then added to broth to make "soup noodles," etc.  Badagnani 06:51, 14 February 2007 (UTC)

text: I looked at the .zh article.  It has good historical information that our article lacks, as well as the names of some other noodle types (both dishes as well as varieties of noodles themselves), more northern ones than we mention.  We could supplement our article with some translations of this information (if it's all correct, of course).  Badagnani 06:57, 14 February 2007 (UTC)
replies: text:  Perhaps a list by ingredients, and then a list of famous dishes? Some dishes are quite famous and notable, probably more so (if a comparison across concepts is possible) than some of the more obscure noodle types. --Sumple (Talk) 09:53, 14 February 2007 (UTC)
thread_title:  Varieties by ingredient vs varieties by topping/cooking method? 

message: Please don't eliminate the simplified character for "noodles." http://en.wikipedia.org/w/index.php?title=Chinese_noodles&curid=501757&diff=154323264&oldid=154185207   It really is used by most Chinese speakers in the world. Badagnani 05:16, 29 August 2007 (UTC)
replies: text: First off I think there is a possible mistake.  On wiktionary page on the noodle character shouldn't the Chinese be 麵 all the way through? As that is the Han and Hanzi character.  Isn't that page currently incorrectly listing the Japanese character 麺 at the moment as the Chinese?  Benjwong 05:20, 29 August 2007 (UTC)
replies: text: Is anyone noticing a computer bug where if you copy the Chinese mein 麵 character you get the Japanese 麺 on paste. The only one I know for certain that is appropriate and right for this page is 麵.  I am not sure how the variants fit in as I have little trust in computers on this one character at the moment.  Benjwong 05:27, 29 August 2007 (UTC)

text: I am still trying to figure out why different computers are showing up differently with the same character? Both on wikipedia and wiktionary, IE and firefox.  You can just create a new column and do the simplified characters all the way down if you want.  Benjwong 22:07, 30 August 2007 (UTC)
thread_title:  Please don't eliminate 面 

message: Please, do not remove text without discussing first, as in this edit. This is a major noodle that can be found in every Asian grocery, at least in my experience in North America. This is really not a good mode of editing! Badagnani 21:06, 9 September 2007 (UTC)
replies: text: If you can really go the distance to show Shanghai thick noodle is not the same as thick noodle, that would be super.  I have asked and supposedly it is just a variety within.  Benjwong 22:18, 9 September 2007 (UTC)
replies: text: If you go to old link of cart noodle before I made any edits on this article.  Scroll way to the bottom.  Someone else is also using that same term.  I am pretty sure is not just me that believe "thick noodle" is at least appropriate to some degree.  Benjwong 05:35, 10 September 2007 (UTC)
thread_title:  Removal of Shanghai noodle 

message: I believe laksa is simply a dish using rice vermicelli (bee hoon), and thus doesn't merit a space in the grid. Badagnani 22:09, 9 September 2007 (UTC)
replies: text: Laksa was there long ago before I made my first edit.  Benjwong 22:13, 9 September 2007 (UTC)

text: I have limited to little knowledge of laksa.  I happened to be cleaning up.  Benjwong 22:19, 9 September 2007 (UTC)

text: So here in Singapore, "laksa noodle" refers to a specific type of noodle best described as "rice spaghetti" and distinct from rice vermicelli (mifun/beehoon), or any other named type. (References: , ).  I don't know of a Chinese name for these though, and I've never seen them outside "the laksa zone", so calling them "Chinese" noodles may be stretch. Jpatokal 02:48, 10 September 2007 (UTC)

text: It is confusing.  Recap: the name "laksa" is the dish, which can made with many types of noodles.  One of those noodle types is recursively called "laksa noodles" in Singapore, and yes, based on a quick Google Image search Guilin mifen  do look very similar to laksa noodles . Jpatokal 05:24, 10 September 2007 (UTC)
replies: text: Are you suggesting this should be two articles? Laksa the dish, and a possible Laksa noodle?? Benjwong 05:29, 10 September 2007 (UTC)
replies: text: "Rice noodles with spaghetti thickness" should either get a section under mifen or its own article, but "laksa noodle" is probably not the right name for it. Jpatokal 15:43, 10 September 2007 (UTC)

text: I want to say mifen with spaghetti thickness is probably not mifen, but something else. Benjwong 23:44, 19 October 2007 (UTC)
thread_title: Laksa

message: Do we need an article on war mein (窩麵)? Badagnani (talk) 02:53, 2 March 2008 (UTC)
thread_title:  War mein 

message: Should we add 意麵? Badagnani (talk) 03:20, 2 March 2008 (UTC)
replies: text: Is that just a variant spelling of 伊麵, or something entirely different? Jpatokal (talk) 07:29, 2 March 2008 (UTC)
thread_title:  意麵  

message: *Wikipedia:Articles for deletion/Saang mein. 
**Also included in this discussion: Thin noodles, Thick noodles, and Jook-sing noodles. Badagnani (talk) 23:14, 22 June 2008 (UTC)
thread_title: Chinese noodle articles for deletion

message: To add: 寿面. Badagnani (talk) 05:58, 14 July 2008 (UTC)
thread_title:  寿面 

message: Do we really need a "Western equivalent" heading in the noodle types. In most cases it's not very descriptive and if anything is better handled by the "description" heading.Sjschen (talk) 14:35, 20 August 2008 (UTC)
replies: text: I think it's handy to have, and Western terms like "vermicelli" are often used in English-language packaging. Jpatokal (talk) 05:11, 21 August 2008 (UTC)
replies: text:  I agree with the keeping the western terminology there, but since this is the english wikipedia we can transpose this information as the first title or sentence into the "Description" column. Sjschen (talk) 03:24, 22 August 2008 (UTC)
replies: text: I don't think it's bad to keep the "Western equivalent" how we have it now. Badagnani (talk) 03:32, 22 August 2008 (UTC)

text: I simply find that half the time there really is no real "equivalent", and having only a few words to define them and compare them is a drastic oversimplification. For instance, mee pok is not linguine and differentiating winter noodles versus bean threads by simply stating that they or "Thin" mung bean vermicelli is really not that helpful. At least that's what I think. Sjschen (talk) 03:40, 22 August 2008 (UTC)
replies: text: It has to do with the size and shape, which are similar in some cases (a lot of them don't have an equivalent listed). Badagnani (talk) 04:39, 22 August 2008 (UTC)

text: Since many of them do not (1)acutually list something and (2)descriptions do a better job at talking of the size, shape and texture. Maybe it's all the more reason to combine the two columns? Sjschen (talk) 04:48, 22 August 2008 (UTC)
thread_title:  Western equivalent 

message: Silver needle noodles says they're made from rice flour. Badagnani (talk) 03:23, 3 September 2008 (UTC)
thread_title:  [[Silver needle noodles]] 

message: Shouldn't there be a section describing how instant noodles are unhealthy? I'm no scientist (actually I am), but that amazingly addictive powdery substance that you mix in with the noodles must have something unhealthy in it. Paskari (talk) 20:56, 16 October 2008 (UTC)
thread_title:  Health Risks 

message: Wheat isn't the only main ingredient in producing noodles, we use nearly all types of available cereal, include a variety of flour made from Maize, Avena nuda, Proso millet, Sorghum bicolor, Quinoa and. The mixture vary from regions across China, may largely differentiate from towns within 50km. In my opinion, the article is still a stub. Need more people been northern part of China to edit.  —Preceding unsigned comment added by 115.64.37.95 (talk) 13:29, 19 August 2009 (UTC)
thread_title:  ingredient 

message: Suggest merging Jixi cold noodles to this article. Geoff Who, me?  22:37, 20 October 2010 (UTC)
thread_title:  Merge discussion 

message: Far and away the most common noodle, both in China and abroad, and yet nary a PEEP here?!  What gives?
Granted, in a small part of the US (northeast), they call chow mein "lo mein" -- which IS included -- but the rest of the country, nay the rest of the WORLD, is clearly on the "chow mein" standard.
Should prolly be the MAIN ENTRY on any chart, and yet here we have it 100% ABSENT.
I ask again: what gives? 209.172.25.242 (talk) 00:35, 21 May 2013 (UTC)
replies: text: It's a noodle dish, not a noodle variety. --Cold Season (talk) 17:19, 13 September 2013 (UTC)
replies: text: This is a joke. No one in China will understand what "Chow Mein" means because it is spelled very weirdly and no one will pronounce it correctly by seeing the mess of letters. Also, it is not by far the most common noodle in China. It refers to any noodle dish that is stir-fried. Other languages misuse the term like it was something special. --2001:16B8:310F:C100:4475:1FF9:6A4D:8520 (talk) 01:58, 4 December 2020 (UTC)
thread_title:  Chow M--[[Special:Contributions/2001:16B8:310F:C100:4475:1FF9:6A4D:8520|2001:16B8:310F:C100:4475:1FF9:6A4D:8520]] ([[User talk:2001:16B8:310F:C100:4475:1FF9:6A4D:8520|talk]]) 01:58, 4 December 2020 (UTC)ein! 

message: Merge request here. Templates  and  have been proposed to be merged into . --Cold Season (talk) 05:10, 23 September 2013 (UTC)
thread_title:  {{tl|Noodle}} navbox 

message: — Assignment last updated by Yanlzhu (talk) 20:30, 20 November 2022 (UTC)
thread_title: Wiki Education assignment: Research Process and Methodology - FA22 - Sect 200 - Thu

message: Too much misinformation...poorly written 
Wth..4 steps.... nothing to do... 104.128.108.3 (talk) 08:24, 14 January 2023 (UTC)
thread_title:  Misinformation