Banmian

Banmian (a cikin Sinanci na gargajiya) ko pan mee (a Min Nan Chinese) sanannen abinci ne na kasar Sin, wanda ake yi da noodles (taliya) da aka yi da hannu, ana so a dafa su a cikin miya.  

Wasu daga cikin nau’ikan noodles na hannu sun hada da:  

- *Youmian* – nau’in taliya mai kama da banmian amma mai siririn zagaye;  

- *Mee hoon kueh* – nau’in taliya da aka sare su da hannu zuwa sifar siraran rectangular (murabba’ai ko tsagin fata).  

Wannan abincin ana yawan amfani da shi a wuraren da Sinawa ke zaune, musamman a yankunan kudu maso gabashin Asiya.

Sunan *banmian* ( allo/block noodle) ya fito ne daga hanyar Hakka na yankan noodle zuwa madaidaiciya madaidaiciya ta amfani da shingen katako a matsayin mai mulki. A cikin Hak, wasu na iya kiran shi Man-Foon-Char-Guo ( ) ko Dao-Ma-Chet ().

A cikin Hokkien, ana kiranta *Mee-Hoon-Kueh* (麵粉粿; lit. "abin ciye-ciyen alkama") amma abin da ake iya samu a rumfunan shaho ana kiransa *banmian* . Salon na yanzu shine gauraya tsakanin hanyoyin gargajiya na Hakka da Hokkien. Da farko Hakka ya yi naman gwangwani ta hanyar aske guntun kullu, wanda aka saba yi da gari (wani lokaci ana ƙara kwai don ƙarin dandano), yayin da Hokkien zai mirgine kullu a cikin wani babban yanki mai lebur wanda za a tsage da hannu zuwa gadaje masu girman cizo. A al'adance, ana yin kullu da hannu kuma a yayyage shi cikin ƙananan kullu (kimanin 2).&nbsp;inci). Hakanan za'a iya murɗa kullu ta hanyar amfani da injin zuwa nau'i-nau'i iri-iri, siffar da aka fi sani da ita shine lebur na noodle.

Banmian abinci ne na dafa abinci wanda ya shahara a China, Malaysia, Singapore da Taiwan. Ya ƙunshi noodles ɗin kwai da ake yi a cikin miya mai ɗanɗano, sau da yawa tare da wani nau'in nama ko kifi, kayan lambu da kayan yaji iri-iri. Busassun anchovies, niƙaƙƙen naman alade, namomin kaza, da kayan lambu masu ganya kamar ganyen dankalin turawa mai zaki ko sayur manis ( *sauropus androgynus* ) suma abubuwa ne masu yuwuwa.  

Ana ɗaukar abincin ɗaya daga cikin zaɓin abinci mafi koshin lafiya kuma ana iya samun shi don siyarwa ta gidajen abinci, masu siyar da titi da wuraren abinci a yankin. Tushen dukan abincin shine miya, don haka akwai bambance-bambance masu yawa a cikin kayan abinci, hannun jari da sifofin noodle. A lokuta da yawa, miya da aka gama ana toshe shi da kwai da aka dafa a cikin ruwan zafi sama da noodles.

Sigar al'ada ta banmian suna amfani da noodles ɗin kwai waɗanda kawai gauraya kwai, gari, ruwa da gishiri waɗanda aka kwaɗe sannan a zama noodles. Koyaya, banmian na zamani ana yin su ne ta hanyar yin amfani da mai yin taliya wanda ke yanke noodles mai girma dabam.

Tushen miya na iya zama ruwa, amma yawanci nau'in kifi ne . Ana iya amfani da kayan kifin na yau da kullun, amma kayan anchovy zabi ne na kowa. Ana iya saka nau’o’in sinadarai iri-iri, irin su albasa, tafarnuwa, ginger, da man wake, suma za a iya saka su a cikin kayan domin a samu karin dandano, duk da cewa wasu shirye-shirye na da saukin da ba a amfani da su sai ganyaye. A Malesiya, busassun noodles da miya ana ba da su daban.

Dry chilli pan mee bambancen ne wanda aka ƙirƙira a cikin Chow Kit, Kuala Lumpur,  kuma ya shahara sosai a cikin Klang Valley.  Wannan busassun naman alade ana hada shi da nikakken naman alade, soyayyiyar albasa, anchovies, sannan a kwaba shi da kwai da aka yanka daga baya sai a juye a cikin noodles. Yawancin lokaci ana ba da shi da busassun chilli ko sambal .

Sinadaran gama gari guda biyu waɗanda galibi ana samun su a cikin nau'ikan banmian daban-daban sune namomin kaza da anchovies. Madaidaicin nau'in kowanne na iya bambanta, amma ana ƙara su gabaɗaya zuwa tushen hannun jari. Za a iya bushe namomin kaza kuma a sake sake su a cikin broth, yayin da anchovies za a iya soya su har sai sun yi laushi sannan a yi amfani da su a saman miya. Hakanan za'a iya ƙara anchovies a cikin kayan abinci don dandano kuma a bar shi ya rushe yayin da yake dafa abinci.

Da zarar an gama haja na tushe, kusan komai za a iya ƙara don kammala banmian. Wannan ya hada da kayan lambu kamar koren albasa, alayyahu, kabeji da bamboo. Ana ƙara wasu vinegar, lokaci-lokaci tare da sukari, don daidaita dandano. Gidan cin abinci na iya ba da niƙaƙƙen naman alade da aka soya ko ɓangarorin fararen kifin don yin aiki azaman ƙari mai wadatar furotin ga miya. A karshe ana fasa kwai a cikin romon mai zafi sannan a bar shi ya dahu har sai farar ya dahu, sai kwai ya dumi.

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