Lamian
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| Lamian | |||||||
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| Lamian being stretched in a Lanzhou-style restaurant in Dongchong | |||||||
| Traditional Chinese: | 拉麵 | ||||||
| Simplified Chinese: | 拉面 | ||||||
| Literal meaning: | pulled noodle | ||||||
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Lamian is the name of hand-made or hand-pulled Chinese noodle. It is also the name of the dishes that use these noodles.
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[edit] Etymology and preparation
Dishes using lamian are usually served in a beef or mutton-flavored soup (湯麵; pinyin: tāngmiàn), but sometimes stir-fried (炒麵; pinyin: chǎomiàn) and served with a tomato-based sauce. Literally, 拉 (lā) means to pull or stretch, while 麵 (miàn) means noodle. The hand-making process involves taking a lump of dough and repeatedly stretching it to produce a single very long noodle.
[edit] Regional
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Lamian • Chuanr • |
[edit] 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' (刀削麵, knife-sliced noodles) and perhaps Xi'an-style 'paomo' (泡饃, steamed bread). Noodles may be served with beef or mutton, either in soup or stir-fried. Many of these lamian restaurants are owned by Hui ethnicity families from Gansu, Qinghai and Xinjiang[citation needed], and serve only halal food (thus no pork dishes).
Another typical variety of lamian is Shandong lamian (山东拉面), from the eastern province of Shandong.
[edit] Japan
Lamian was introduced in Japan (Chinatowns of Kobe or Yokohama) during the Meiji era. Ramen is the Japanese pronunciation of the Chinese characters lamian (拉麵).
[edit] Korea
The Korean term ramyeon (라면) is derived from lamian.
[edit] Central Asia
In Central Asia the dish has thicker noodles and is significantly spicier, and is known as laghman.
[edit] Gallery
 Lanzhou-style Beef Lamian |
 Lanzhou Lamian after repeated stretching and almost ready to cook and eat! |
 Laghman, salad, and tea served by a Dungan cafe in Bishkek |
