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{{Infobox |
{{Infobox |
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| title = Jiangshui noodles |
| title = Jiangshui noodles |
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| label1 = [[simplified Chinese|Simplified]]|data1= |
| label1 = [[simplified Chinese|Simplified]]|data1=浆水面 |
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| label2 = [[traditional Chinese|Traditional]]|data2= 漿水麵 |
| label2 = [[traditional Chinese|Traditional]]|data2= 漿水麵 |
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| label3 = Named by|data3= [[Liu Bang]] and [[Xiao He]] |
| label3 = Named by|data3= [[Liu Bang]] and [[Xiao He]] |
Simplified | 浆水面 |
---|---|
Traditional | 漿水麵 |
Named by | Liu Bang and Xiao He |
Also translated as | souherb noodles |
Jiangshui noodles[1] (simplified Chinese: 浆水面; traditional Chinese: 漿水麵), known as jiangshuimian in Chinese, sometimes translated as souherb noodles, also called sour water noodles,[2] is a kind of noodle with souherb as the soup.[3] It is a speciality of Guanzhong[4] and is widely popular in Lanzhou, Tianshui, Dingxi, Linxia and other places.[5]
According to the legend, the name of "Jiangshui noodles" was given by Liu Bang and Xiao He.[6] Although jiangshuimian was named by Liu and Xiao, jiangshui already appeared around the Western Zhou Dynasty,[7]