This article needs additional citations for verification. Please help improve this articlebyadding citations to reliable sources. Unsourced material may be challenged and removed.
Find sources: "Youmian" – news · newspapers · books · scholar · JSTOR (February 2024) (Learn how and when to remove this message) |
Ximian (lit. 'thin noodles') are a variety of Chinese noodle widely used in Southern China, especially in the cuisines of Hong Kong and Guangdong.[1] It has also been selectively used in the dishes of Shanghai, Malaysia, and Singapore.[2] Youmian is also used in some dishes in overseas Chinese communities.
| Youmian | |||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
 | |||||||||||||||
| Traditional Chinese | 幼麵 | ||||||||||||||
| Simplified Chinese | 幼面 | ||||||||||||||
| Literal meaning | thin noodle | ||||||||||||||
| |||||||||||||||
Thin noodles are generally made with eggs.
A well-known variety of thin noodles is called cyun daan min [yue] (Cantonese; translating roughly as "whole egg noodles"). This variety is almost exclusively found in East and Southeast Asia, in regions with sizable Chinese populations.
Depending on the cuisine, thin noodles may be boiled with some type of brothorstir-fried in a wok.
