Noodles are a staple food in Chinese cuisine, with a long history and wide popularity. Their first appearance can be traced back to the Eastern Han Dynasty (25 – 220 AD), and they became very popular during the Song Dynasty (960 – 1279 AD). Their cooking methods are numerous, though relatively simple. People can, according to their likes and tastes, add different ingredients and materials to make a great variety of noodles.
Chinese noodles vary in width. They can be thin as needles, or thick as chopsticks. However, when it comes to length, they are usually served long and uncut. This is because long noodles are a symbol of longevity in Chinese tradition. Thus, during birthday celebrations, people will serve "longevity noodles” hoping for longevity.
|Noodles with Beef in Brown Sauce||hóngshāo niúròu miàn||Hong-shaoww nyoh-roh myen||红烧牛肉面|
|Sliced Noodles||dāoxiāo miàn||Daoww-sshyaoww myen||刀削面|
|Soybean Paste||zhájiàng miàn||Jaa-jyang myen||炸酱面|
|Sichuan Flavor Noodles||yóu po miàn||Yoh por myen||油泼面|
|Rice Noodles in Red Oil||Guìlín hóngyóu mǐfěn||Gway-lin hong-yoh mee-fnn||桂林红油米粉|
|Liuzhou Snail Rice Noodles||Liǔzhōu luósī fěn||Lyoh-joh lwor-srr fnn||柳州螺蛳粉|
|Rice Noodles with Horse Meat||mǎròu mǐfěn||Maa-roh mee-fnn||马肉米粉|
|Fried Stretched Noodles||Chǎo lāmiàn||Chaoww laa-myen||炒拉面|
|Beef Stretched Noodles||niúròu lāmiàn||Nyoh-roh laa-myen||牛肉拉面|
|Sichuan Noodles with Peppery Sauce||dàndàn miàn||Dan-dan myen||担担面|