Lamian is a soft, handmade Chinese wheat-flour noodle particularly common in northern China. It is made by twisting, stretching, and folding the dough into strands, letting the weight of the dough itself do much of the work, with the number of folds determining the thickness and length of the finished strands.
Facts
Origin Period, From (Year) Origin Region Connections
In Cuisine
Source Lamian - Wikipedia
Uses Ingredient
Source Lamian - Wikipedia
In the Other Atlases
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Sources
1. Lamian - Wikipedia
History section
The unique method of making lamian noodles originated in China.
Article text
The earliest description of making lamian noodles with the pulling technique is found in the Songshi Yangsheng Bu (宋氏養生部), a dietary manual written in 1504 by Song Xu (宋詡), an agriculturalist and gastronomer of the Ming dynasty.
History
The earliest description of making lamian noodles with the pulling technique is found in the Songshi Yangsheng Bu (宋氏養生部), a dietary manual written in 1504 by Song Xu (宋詡), an agriculturalist and gastronomer of the Ming dynasty.
- Uses Ingredient: Broth, Infobox food/dish main_ingredient field
In Cuisine: Chinese Cuisine, lead paragraph
Lamian (traditional Chinese: 拉麵; simplified Chinese: 拉面; pinyin: Lāmiàn; 'pulled noodles') is a type of soft wheat flour handmade Chinese noodle that is particularly common in northern China.
View the SourceWikidata: Lamian
Wikidata Q1561248, class allow-list match (w-wdresolver-0926)View the Source Reader Challenges (0)
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