Yi meinoryimian is a variety of flat Cantoneseegg 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.
The yi mein noodles available at grocery stores were pre-cooked by machines the same way as the modern instant noodles are made.[1]
The noodles may be cooked a number of ways. They are boiled first, then can be stir fried, or used in soups or salads. Good noodles maintain their elasticity, allowing the noodles to stretch and remain chewy.
Yi mein is traditionally credited to the QingofficialYi Bingshou(t伊秉綬,s伊秉绶,Yī Bǐngshòu; 1754–1815), who is taken to be their namesake ("Yi-style noodles") and who is also credited with popularizing Yangzhou fried rice.
When yi mein is consumed on birthdays, it is generally referred to as long lifeorlongevity noodlesorsau mein (壽麵/寿面). The Chinese character for "long" (長壽麵/长寿面) is also added as a prefix to represent "long life". Usually it is consumed with longevity buns on such occasions.[citation needed]
Yi mein is also a popular Lunar New Year dish. Tradition holds that the chef cannot cut the noodles, and each strand should be eaten whole.[4]
