Talk:Cellophane noodles

message: Can a Chinese speaker verify (and add, if they're accurate) these alternate names:  fen si, dong fen, tung hoon?  Badagnani 07:37, 28 December 2005 (UTC)
replies: text: When I grew up (in Taiwan) the only name I knew for them was "dong fen." That Jason 00:58, 8 September 2006 (UTC)

text: No; the dong in Shandong means east (Shandong means "east of the mountain"; I can't remember the mountain's name off the top of my head) and the dong in dong fen means "winter." Here's a link to the hanzi- http://big5.waiyu.org:9001/?cjk=%A5V%AF%BB Glad I could help. That Jason 22:48, 9 September 2006 (UTC)

text: I don't think it's Vietnamese -- I think they're bun tau or bun tao in that language.  24.93.190.134 22:58, 24 September 2006 (UTC)

text: I think it may be analagous to mai fun (the Cantonese name for mi fen, or rice noodles).  The question is, in Cantonese silk is si, not sai.  So in which dialect is "silk" pronounced sai?  24.93.190.134 22:58, 24 September 2006 (UTC)

text: Actually Saifun comes from Taishanese. It is not from Cantonese. The Cantonese word for cellophane noodles is fan2 si1. In Taishanese, the word for cellophane noodles is thlai2 fun1, but because of the nature of its pronunciation, the initial consonant cluster "thl-" experienced a consonant shift to the "s-" initial by those who could not pronounce the original word. Because of this, thlai2 fun1 became pronounced by many as "saifun." This also historically makes sense, because cellophane noodles sold under the name "Saifun" are usually sold in American markets, and Taishanese made up the majority of Chinese-Americans up until the 1970's. Cantonese and Mandarin immigrants did not come until around the 1970's from places such as Taiwan, China, and Hong Kong. Before then though, the overwhelming majority of Chinese-American immigrants was from Taishan and the Szeyup Region. The article should be changed to note that "saifun" originates from the Taishanese variant of Chinese, not Cantonese. The proposal that "saifun" comes from Cantonese is preposterous; even on the Cantonese page for this article it never once uses 細粉 (saifun) but only 粉絲 (fan2 si1) to refer to cellophane noodles. The facts presented here are simply what is right. Please correct the article as soon as possible. 68.123.110.91 (talk) 04:25, 16 June 2011 (UTC)
thread_title: Other names?

message: Saifun is neither Japanese nor American name. According to Malony Inc. of Japan who sells Malony Harusame Saifun in US, saifun is used by Vietnamese-Americans. Saifun does not appear on the package of Japanese version of Malony. --Jjok 03:20, 19 September 2006 (UTC)
replies: text: I don't think it's Vietnamese -- I think they're bun tau or bun tao in that language.  24.93.190.134 22:58, 24 September 2006 (UTC)

text: I think it may be analagous to mai fun (the Cantonese name for mi fen, or rice noodles).  The question is, in Cantonese silk is si, not sai.  So in which dialect is "silk" pronounced sai?  24.93.190.134 22:58, 24 September 2006 (UTC)

text: Actually Saifun comes from Taishanese. It is not from Cantonese. The Cantonese word for cellophane noodles is fan2 si1. In Taishanese, the word for cellophane noodles is thlai2 fun1, but because of the nature of its pronunciation, the initial consonant cluster "thl-" experienced a consonant shift to the "s-" initial by those who could not pronounce the original word. Because of this, thlai2 fun1 became pronounced by many as "saifun." This also historically makes sense, because cellophane noodles sold under the name "Saifun" are usually sold in American markets, and Taishanese made up the majority of Chinese-Americans up until the 1970's. Cantonese and Mandarin immigrants did not come until around the 1970's from places such as Taiwan, China, and Hong Kong. Before then though, the overwhelming majority of Chinese-American immigrants was from Taishan and the Szeyup Region. The article should be changed to note that "saifun" originates from the Taishanese variant of Chinese, not Cantonese. The proposal that "saifun" comes from Cantonese is preposterous; even on the Cantonese page for this article it never once uses 細粉 (saifun) but only 粉絲 (fan2 si1) to refer to cellophane noodles. The facts presented here are simply what is right. Please correct the article as soon as possible. 68.123.110.91 (talk) 04:25, 16 June 2011 (UTC)
thread_title: Saifun: probably Vietnamese

message: Need verification from a Chinese speaker on this alternate name:
粉条 - fěntiáo  Badagnani 23:41, 9 September 2006 (UTC)
replies: text: I can only say this is not used in Cantonese regions. The Guangdong style Fensi is made from green beans. Fentiao can refer to any made from "fen" (powder)... even in Guangdong, for example, "fen" made from wheat can be of different styles. Fentiao is a very general term.--Fitzwilliam 14:57, 19 September 2006 (UTC)
replies: text: Uh I think fen tiao refers to the flat noodles 河粉 or sometimes the bundled up "package" of 粉絲 fen si (not the bag but the noodles themselves) look like a stick so they're called 粉條 fen tiao (ie 一條條) BUTTT this is definitely more a marketing/package usage to describe the noodles and mainly a term invented for restaurants, not directly referring to the noodle or a dish. I would probably ask a sous chef to get some fentiao..:DavuMaya:. 05:57, 24 September 2007 (UTC)
thread_title:  Need verification on another name 

message: Does fen mean, in this context, "soft white noodle" or "winter white noodle"?  Both are given here.  Wiktionary says it means "powder," so any explanation would be helpful.  Thank you,  Badagnani 23:14, 11 October 2006 (UTC)
replies: text: fen means powder, but it's also short for any non-wheat noodle type food (hence the "white noodle"), i think? --Sumple (Talk) 13:09, 12 October 2006 (UTC)

text: To clarify further, fen is short for 粉麵 which means noodles made out of flour and so it was shortened to fen for daily usage (a common linguistic transition, ie parmigiano-reggiano to parmesan). fen si again is flour-silk so flour noodles that are as thin as silk. in other usage 粉 has expanded into its own category which can take form in large sheets or "pancake" but basically yes the product is made from flour. Dim Sum cheung fen (chang fen) or 長粉 noodle stick is an example..:DavuMaya:. 06:08, 24 September 2007 (UTC)
thread_title:  ''Fen'' 

message: Can the editor who changed all the characters here please explain his/her edit?  Badagnani 04:11, 26 November 2006 (UTC)
replies: text: Another traditionalist fundamentalist. --Sumple (Talk) 07:05, 26 November 2006 (UTC)

text: I nominate you :D coz I'm off to dinner. --Sumple (Talk) 07:11, 26 November 2006 (UTC)
replies: text:  I will make a terrible biased opinion that perhaps more people associate this noodle with southern China (yes I know the north produces it) and its popularity and dish creations are more well known with Canto cuisine. For other instances of proper names such as more northern cities, they should use Simplified as it represents their locality's usage of the written language. WP, to be encyclopedic, tries to reflect actual society rather than what is considered standard..:DavuMaya:. 06:15, 24 September 2007 (UTC)
thread_title:  Change of characters 

message: Are there notable differences besides those already listed?  I've noticed how Korean dangmyeon are always slightly thicker than what is usually sold as "Asian vermicelli" – can anybody confirm that?  If you know whether one type (thickness, ingredients) is dominant in any particular area, perhaps that should be mentioned.  Thank you for all those food articles. Wikipeditor 01:37, 30 January 2007 (UTC)
replies: text: In China they have the thin ones (fen si, "si" meaning "silk") and also the thicker, more Korean-looking ones.  I see them in the Chinese grocery store.  They're used for different purposes.  The thin ones could be used for hot pots and spring roll fillings, and the thicker ones are probably used more for japchae-like stir fries.  But I'm not sure, as I am not Chinese.  Badagnani 01:43, 30 January 2007 (UTC)
replies: text:  there are also regional varieties within China - in the northeast you would find ones which are similar (or identical) to the Korean variety. Thick ones can be used in salad-like cold dishes. --Sumple (Talk) 11:52, 30 January 2007 (UTC)

text: Are you sure Korean's don't use thin cellophane noodles, ever, in any of their dishes?  I've not seen such noodles used, but I'm not sure about that claim.  Badagnani 03:02, 31 January 2007 (UTC)
replies: text:  My bad. If none of us has seen them yet, of course that doesn't mean they don't exist. Wikipeditor 03:40, 31 January 2007 (UTC)
replies: text:  Again, please people go eat out more often to discover it yourself. Probably all Asian cultures who use this noodle-type also utilize all variations of it. I have multiple times had both thin and fat versions in Korean dishes. Thin ones in a spicy broth and in a cold pickled dish. Thick ones in a savory meat dish and in a similar noodle soup. Gam bi bop? I don't know what the dishes are called but go out and eat!.:DavuMaya:. 06:21, 24 September 2007 (UTC)

text: Your expertise is appreciated, but please be aware that some of us live in regions with only a few Korean restaurants, whose menus may not include the thin-dangmyeon dish(es) you are describing. None of our experiences is complete, thus we can all improve this encyclopedia. What you say means that either dangmyeon can also be thin, or that Koreans are purchasing Longkou vermicelli and using it in Korean dishes. Badagnani 06:26, 24 September 2007 (UTC)
thread_title:  In different cuisines 

message: The romanizations in the box need to appear for all languages. Badagnani 23:29, 6 September 2007 (UTC)
thread_title: Box

message: Re: , the first link is a press release and is overly promotional.  The second gives me a warning saying that the page has been host to malicious software. -Ronz (talk) 18:35, 17 April 2009 (UTC)
thread_title: Clarifying edit summary

message: Re: , the hidden comment and photo links are definitely inappropriate.  Given that non of the subsequent restoration of this information included even an edit summary, I've assuming that the wiktionary linking is equally inappropriate. --Ronz (talk) 03:53, 19 April 2009 (UTC)
replies: text: We are all entitled to your opinions; in this case, your summary and insistent removal of Wiktionary links explaining the Chinese-language terms, as well as various references (as seems to be the primary and only thing you do at Wikipedia), does not enhance this article for our readers. Badagnani (talk) 03:55, 19 April 2009 (UTC)
replies: text: None of the links removed are references.  See Wikipedia:Requests_for_comment/Badagnani for a summary of previous problems almost identical to this concerning inappropriate links and "references". --Ronz (talk) 04:09, 19 April 2009 (UTC)
thread_title: Wiktionary linking, hidden comments, and photo links

message: It seems to me that the section "In December 2010, Czech food inspection authorities (SZPI) again inspected Chinese cellophane noodles, this time determining that 142,00 mg/kg of Aluminium, which is an illegal amount for food in Czech (and EU) market, had been used in the production of the noodles." is perhaps somewhat sensationalized, as it does not tell the reader how much of the food was tested to find this amount of aluminium.  I would suggest either adding the missing number, or else removing the specific number above (142,00) since on its own it is meaningless. - AK - May 9, 2011  —Preceding unsigned comment added by 76.70.83.226 (talk) 16:29, 9 May 2011 (UTC)
thread_title:  Health Concerns 

message: There is no indication on how to produce this type of noodle. Yes it's starch but how does one transform starch into a noodle? Is this a carefully guarded secret?
198.2.5.101 (talk) 15:59, 27 October 2016 (UTC)
thread_title: How it's made

message: the french translation link redirects to dangmyeon could anyone fix that please?  — Preceding unsigned comment added by 77.149.95.200 (talk) 22:36, 23 December 2016 (UTC)
thread_title:  translation 

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thread_title:  External links modified 

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thread_title:  External links modified 

message: The stub article Mung bean sheet may be merged into this article, as mung been sheets are nothing more than thicker/flatter mung bean glass noodles. The article has been a very short stub for quite a long time and the merging should not cause any problems as far as article size or undue weight is concerned. --Postcol (talk) 11:43, 25 February 2018 (UTC)
thread_title:  Merger proposal