Etymology and preparation
Dishes using lamian are usually served in a beef or mutton-flavored soup , but sometimes stir-fried and served with a tomato-based sauce. Literally, 拉 means to pull or stretch, while 麵 means noodle. The hand-making process involves taking a lump of dough and repeatedly stretching it to produce a single very long noodle.
Regional
China
Small restaurants serving Lanzhou-style lamian are very common in eastern Chinese cities. They tend to serve a variety of low cost meals, with a choice of lamian, 'daoxiaomian' and perhaps Xi'an-style 'paomo' . Noodles may be served with beef or mutton, either in soup or stir-fried. Many of these lamian restaurants are owned by ethnicity families from Gansu, Qinghai and Xinjiang , and serve only halal food .
Another typical variety of ''lamian'' is Shandong lamian , from the eastern province of Shandong.
Japan
Lamian was introduced in Japan during the Meiji era. Ramen is the Japanese pronunciation of the Chinese characters lamian .
Korea
The term ''ramyeon'' is derived from ''lamian''.
Central Asia
In Central Asia the dish has thicker noodles and is significantly spicier, and is known as ''laghman''. It is most popular in Kyrgyzstan, where it is considered the national dish.
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