Shanghai cuisine, also known as Hu cuisine, is a popular style of Chinese food. In a narrow sense, Shanghai cuisine refers only to what is traditionally called Benbang cuisine which originated in Shanghai. In a broader sense, it refers to complex styles of cooking developed under the influence of neighboring Jiangsu and Zhejiang provinces.
Hot dry noodles, known in Chinese as reganmian, also transliterated as dried and spicy noodles, is a traditional dish of Wuhan, the capital of Hubei province in central China. Hot dry noodles have an 80-year history in Chinese food culture; they are unique because the noodles are not in a broth like most other Asian-style hot noodle dishes. They are the most significant, famous and popular breakfast food in Wuhan, often sold by street carts and restaurants in residential and business areas. Breakfasts such as hot dry noodles are available from about 5 am, and usually appear at Wuhan's night markets as a late-night snack. These noodles can be prepared within minutes and are affordable, so they are a popular breakfast. There are hot dry noodle restaurants all over the city.
Chinese noodles vary widely according to the region of production, ingredients, shape or width, and manner of preparation. Noodles were invented in China, and are an essential ingredient and staple in Chinese cuisine. They are an important part of most regional cuisines within China, and other countries with sizable overseas Chinese populations.
Hokkien mee, literally "Fujian noodles", is a series of related Southeast Asian dishes that have their origins in the cuisine of China's Fujian (Hokkien) province.
Malaysian Chinese cuisine is derived from the culinary traditions of Chinese Malaysian immigrants and their descendants, who have adapted or modified their culinary traditions under the influence of Malaysian culture as well as immigration patterns of Chinese to Malaysia. Because the vast majority of Chinese Malaysians are descendants of immigrants from southern China, Malaysian Chinese cuisine is predominantly based on an eclectic repertoire of dishes with roots from Fujian, Cantonese, Hakka and Teochew cuisines.
Banmian or pan mee is a popular Chinese noodle dish, consisting of handmade noodles served in soup. Other types of handmade noodles include youmian, or mee hoon kueh.
Chinese Indonesian cuisine is characterized by the mixture of Chinese with local Indonesian style. Chinese Indonesians, mostly descendant of Han ethnic Hokkien and Hakka speakers, brought their legacy of Chinese cuisine, and modified some of the dishes with the addition of Indonesian ingredients, such as kecap manis, palm sugar, peanut sauce, chili, santan and local spices to form a hybrid Chinese-Indonesian cuisine. Some of the dishes and cakes share the same style as in Malaysia and Singapore, known as Nyonya cuisine by the Peranakan.
Lo mein is a Chinese dish with noodles. It often contains vegetables and some type of meat or seafood, usually beef, chicken, pork, or shrimp. It may also be served with wontons, and it can also be eaten with just vegetables.
Fried noodles are common throughout East Asia, Southeast Asia and South Asia. Many varieties, cooking styles, and ingredients exist.
Mee pok is a Chinese noodle characterized by its flat and yellow appearance, varying in thickness and width. The dish is of Chaoshan origin and is commonly served in the Chaoshan region of China and countries with a significant Chaoshan Chinese immigrant population such as Singapore, Malaysia and Thailand. Mee pok is commonly served tossed in a sauce, though sometimes served in a soup. Meat and vegetables are added on top.
Yangzhou fried rice, also known by several other spellings and names, is a popular Chinese wok-fried rice dish. There are many varieties but it most properly describes egg fried rice with mixed vegetables and two forms of protein, typically pork and shrimp with scallions.
Soups in East Asian culture are eaten as one of the many main dishes in a meal or in some cases served straight with little adornment, particular attention is paid to the soups' stocks. In the case of some soups, the stock ingredients become part of the soup. They are usually based solely on broths and lacking in dairy products such as milk or cream. If thickened, the thickening usually consists of refined starches from corn or sweet potatoes.
Cumian 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.
Cart Noodles is a noodle dish which became popular in Hong Kong and Macau in the 1950s through independent street vendors operating on roadsides and in public housing estates in low-income districts, using mobile carts. Many street vendors have vanished but the name and style of noodle endures as a cultural icon.
Wonton noodles is a noodle dish of Cantonese origin. Wonton noodles were given their name, húntún, in the Tang Dynasty. The dish is popular in Southern China, Hong Kong, Indonesia, Malaysia, Singapore, Vietnam and Thailand. The dish usually consists of egg noodles served in a hot broth, garnished with leafy vegetables and wonton dumplings. The types of leafy vegetables used are usually gai-lan, also known as Chinese broccoli or Chinese kale. Another type of dumpling known as shui jiao (水餃) is sometimes served in place of wonton. Shrimp wonton are mostly known as Hong Kong dumplings. The wontons contain prawns, chicken or pork, and spring onions, with some chefs adding mushroom and black fungus. In Indonesia especially in North Sumatra, West Kalimantan and South Sulawesi, wonton noodles are called mie pangsit.
Hui mian is a Henan-style noodle soup. The ingredients used in the dish vary across different cities and restaurants. Typically, hui mian is made with lamb bones and a range of Chinese herbs, such as lycium chinense and star anise. However, kelp, tofu, coriander, quail eggs, chili oil, sugar, garlic, and minced peppers are also common ingredients.
Ifumi is an Indonesian crispy deep fried thick noodle dish, popular in Maritime Southeast Asia, served in a thick savoury sauce with pieces of meat or seafood and vegetables. The dishes are to be served hot while the noodles are still crisp until the noodles are softened by the sauce and are ready to be eaten. The dish is one of the most popular noodle dishes in Chinese Indonesian cuisine. The type of noodle being used in this dish is the thick yi mein noodle, hence the origin of its name. It is quite similar to mie kering noodles from Makassar.
Sabahan cuisine is a regional cuisine of Malaysia. As in the rest of Malaysian cuisine, Sabah food is based on staples such as rice with a great variety of other ingredients and different methods of food preparations due to the influence of the state's varied geography and indigenous cultures that were quite distinct from the regional cuisines of the Peninsular Malaysia. Sabah along with its neighbour of Sarawak is famous for their multi-ethnic population.
Eel noodles comprise a signature Taiwanese noodle dish consisting of thick, chewy, egg noodles with young yellow or finless eels, and a brown sweet and sour sauce or viscous soup. The dish originated from the food capital of Taiwan, Tainan City, which is near the sea. The dish is considered one of the national dishes of Taiwan and can be found in many Taiwanese restaurants and night markets all around the country. Eel noodles was featured on the 19 great dishes in Tainan, Taiwan's capital of food by CNN Travel.
