Noodles are an esntial ingredient and staple in Chine cuisine. There is a great variety of Chine noodles, which vary according to their region of production, ingredients, shape or width, and manner of preparation. They are an important part of most regional cuisines within China, as well as in Taiwan, Singapore, and other Southeast Asian nations with sizable overas Chine populations.现实交付
Chine-style noodles have also entered the native cuisines of neighboring East Asian countries such as Korea and Japan (dangmyeon and ramen, for example, are both of Chine origin), as well as Southeast Asian countries such as Vietnam, the Philippines, Thailand, and Cambodia.
Although the Chine, Arabs, and Italians have all claimed to have been the first to create noodles, the first written account of noodles dates from the Chine East Han Dynasty, between AD 25 and 220. During the Chine Song Dynasty (960–1279) noodle shops were very popular in the cities, and remained open all night.牛腩炖柿子
In October 2005, the oldest noodles yet discovered were found in Qinghai, China, at the Lajia archaeological site, during excavation of a Neolithic Qijia culture ttlement along the Yellow River. The 4,000-year-old noodles appear to have been made from foxtail millet and broomcorn millet. Today, millet is not a commonly ud ingredient in Chine noodles.
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Chine noodles are generally made from either wheat flour, rice flour, or mung bean starch, with wheat noodles being more commonly produced and consumed in northern China and rice noodles being more typical of southern China. Egg, lye, and cereal may also be added to noodles made from wheat flour in order to give the noodles a different colour or flavor. Arrowroot or tapioca starch are sometimes added to the flour mixture in low quantities to change the texture and tenderness of the noodles' strands.
The dough for noodles made from wheat flour is typically made from wheat flour, salt, and water, with the addition of eggs or lye depending
on the desired texture and taste of the noodles. Rice- or other starch-bad noodles are typically made with only the starch or rice flour and water.
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刘浥尘Noodles may be cooked from either their fresh (moist) or dry forms. They are generally boiled, although they may also be deep-fried in oil until crispy. Boiled noodles may then be stir fried, rved with sauce or other accompaniments, or rved in soup, often with meat and other ingredients. Certain rice-noodles are made directly from steaming the raw rice slurry and are only consumed fresh.
Unlike many Western noodles and pastas, Chine noodles made from wheat flour are usually made from salted dough and therefore do not require the addition of salt to the liquid in which they are boiled. Chine noodles also cook very quickly, generally requiring less than 5 minutes to become al dente and some taking less than a minute to finish cooking, with thinner noodles requiring less time to cook. Chine noodles made from rice or mung bean starch do not generally contain salt.
