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Cumian

Shanghai fried noodles
Type	Chinese noodles
Place of origin	China
Region or state	East Asia
Main ingredients	Wheat flour, water
Cookbook: Cumian

Cumian ([tsʰu˥mjɛn˥˩]; lit. "thick noodles") are thick Chinese noodles made from wheat flour and water. Two types of Chinese noodles are called cumian. One is Shanghai style, thick in diameter, used in Shanghai fried noodles.

The other type is Hong Kong style, flat and wide, sometimes yellow-alkaline. The flat cumian is a popular option in Hong Kong's cart noodles.

• Hong Kong style flat noodles in soup

References

1. ^ Hui, Yiu H. (2006). "Table 157.1 Classification of wheat-based noodles from two ethnic groups". Handbook of Food Science, Technology, and Engineering. Vol. 4. CRC Press. pp. 157–2. ISBN 9780849398490. cu mien (URL is Google Books)
2. Cosmo, Serena (2017). "Shanghai stir-fried noodles with pork and chinese broccoli". The Ultimate Pasta and Noodle Cookbook. Simon and Schuster. p. 445. ISBN 9781604337334. Retrieved 2021-08-12. (URL is Google Books)
3. ^ 香港の庶民の味 車仔麺 [Hong Kong's cart noodle]. 香港ポスト (Hong Kong Post) (in Japanese). Mikuni Co. 2012-10-19. まずは麺選びから – 粗麺. Archived from the original on 2021-08-12. Retrieved 2021-08-13.

See also

• Yi mein, dried wheat based egg noodles in Cantonese cuisine, some are flat
• Garak-guksu, a thick wheat Korean noodle
• Udon, a thick wheat Japanese noodle
• Bánh canh, a thick tapioca Vietnamese noodle
• Pici, a thick wheat noodle from Tuscany

• Food
• China

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