e-fu noodles, yee-fu noodles, yi noodles, yifu noodles
Type
Chinese noodles
Place of origin
China
Main ingredients
Wheat flour, eggs
Media: Yi mein
yi mein
Traditional Chinese
伊麵
Simplified Chinese
伊面
Transcriptions
Standard Mandarin
Hanyu Pinyin
yīmiàn Yī miàn
Wade–Giles
i-mien I mien
Yue: Cantonese
Yale Romanization
yī mihn
Jyutping
ji1 min6
Southern Min
Hokkien POJ
i-mī
Alternative Chinese name
Traditional Chinese
伊府麵
Simplified Chinese
伊府面
Transcriptions
Standard Mandarin
Hanyu Pinyin
Yī fǔmiàn
Wade–Giles
i-fu-mien I fu-mien
Yue: Cantonese
Yale Romanization
yī fú mihn
Jyutping
ji1 fu2 min6
Southern Min
Hokkien POJ
i-hú-mī
Yi mein or yimian is a variety of flat Cantonese egg noodles made from wheat flour. They are known for their golden brown color and chewy characteristics. The slightly chewy and slightly spongy texture of the noodles is due to the soda water used in making the dough, which is then fried and dried into flat patty-like dried bricks.
Yimein or yimian is a variety of flat Cantonese egg noodles made from wheat flour. They are known for their golden brown color and chewy characteristics...
Lo mein (traditional Chinese: 撈麵/撈麪; simplified Chinese: 捞面; Cantonese Yale: lou1 min6; pinyin: lāo miàn) is a Chinese dish with noodles. It often contains...
Chow mein (/ˈtʃaʊ ˈmeɪn/ and /ˈtʃaʊ ˈmiːn/, simplified Chinese: 炒面; traditional Chinese: 炒麵; Pinyin: chǎomiàn) is a dish of Chinese stir-fried noodles...
official Yi Bingshou (t 伊秉綬, s 伊秉绶, Yī Bǐngshòu; 1754–1815), who had previously been the prefect of Yangzhou and is also traditionally credited for Yimein. Still...
(simplified Chinese: 面; traditional Chinese: 麵; often transliterated as "mien" or "mein" ) refers to noodles made from wheat flour, while fěn (粉) or "fun" refers...
"Self-cooked hot pot is a veggie's fall dream". The Japan Times. Tseng, Lin-Yi (2018-09-03). "An accidental journey: sha-cha sauce and beef consumption in...
Indonesian cuisine. The type of noodle being used in this dish is the thick yimein noodle, hence the origin of its name. It is quite similar to mie kering...
Chicago Daily Tribune. July 12, 1909. p. 3. "Sub Gum Hom Theon Gaî". The Edison Monthly. 5 (12): 442. May 1913. Vegetable subgum lo mein photo v t e...
its corporate offices. Cantonese people have a long history of cooking yimein, a noodle invented in the Qing Dynasty. However, modern instant noodles...
During the Three Kingdoms period (AD 220–280), the book Guangya by Zhang Yi mentions jiaozi. Yan Zhitui during the Northern Qi dynasty (AD 550–577) wrote:...
scallions. Garlic chives are also one of the main ingredients used with yimein dishes. Its flowers are fermented to make garlic chive flower sauce (韭花酱)...
colloquial spelling. It is part of the dish moksi meti tyawmin (mixed meat chow mein). Chinese sausages are generally available in Asian supermarkets outside...
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