China – Lamian

by Shehroz Gill

Lamian is called HAND PULLED NOODLES of CHINA. Hand-pulled noodles are the noodles that are made by the people of China by then which are different in shape and length so that is called Hand-pulled noodles. There are different names of hand-pulled noodles in CHINA. These noodles are made when there are no machines that make noodles automatically so that the people of china make these by hand by using their minds. After that new machines are made which made these noodles on the machine automatically.

These noodles are just like a ribbon,hand-kneaded wheat flour is arranged in a long ribbon. Compared to hand-cutting and machine-made blades, they are generally smarter, flatter, and harder. It’s always new because grinding and baking happen at the same time. These noodles are made with only three ingredients that are very simple and found in almost every kitchen.

There are many ways to knead the dough, but they all use the same technique the dough is removed and mixed regularly to make gluten and flour. Then it turns into lines of work and breaks into pieces of work. The last layer of flour will not be used because gluten is not directly in the middle like wheat.

There is too much elasticity in noodles which is due to the gelatin in it or some elasticity. Flexibility is the result of tying these bundles into large chains. Join, beat and crush everyone to encourage this guarantee. The more contacts there are between the gluten molecules, the more flour. There are three steps to making Lamian noodles

• twisting
• stretching
• folding

ORIGIN AND HISTORY

These noodles are originated in CHINA. When the people of China don’t know about noodles then some of the people think to make it with their hands and they made it like a ribbon which is shaped like ribbon, wide in width and have length.

MEANING OF LAMIAN

Lamian word is divided into two parts “LA” and “MIAN”. In which “LA” means pull and “MIAN” means noodles. These are very thin and long noodles that is why they are named pull or stretched noodles called “LAMIAN”.

TYPES OF HAND-PULLED NOODLES

There are two types of hand-pulled noodles.

• The wide and long
• The thin and small

ALTERNATIVE NAMES

• Lā Miàn
• Lā Tiáo Zi
• Chě Miàn
• shuaimian
• chemian
• chenmian

CHINESE NOODLES

Chinese noodles are very popular noodles all around the world these noodles are wide and long like a ribbon. Their shape and size are different from other noodles that is why we called them unique noodles. Chinese noodles are not only found in China but also in other countries like JAPAN, KOREA, THAILAND, CAMBODIA, VIETNAM, etc.

STYLES OF HAND-PULLED NOODLES

LANZHOU STYLE

This style of noodles is made with no twisting, this method is a very quick method. Put the noodles straight from the dough, you don’t have to twist it. These are almost the same in shape and texture but it is the easy way to shape these noodles without twisting them.

BEIJING STYLE

Beijing style is the actual style of Chinese noodles, they are twisted and shaped like a ribbon. These noodles are wide in width and long in length. For stretching, They squeeze their bodies and hands to increase the possible length of the noodles.

IN DISHES

There are so many dishes that are made with this lamian and also served with it.

• tangmian
• chaomian

VARIATIONS

TANGMIAN

chef Deh-ta Hsiung is the first person who make tang Mein noodles. Tangmian is a Chinese word, and Chinese words can have many meanings. Depending on how you use it, Mian means flour and tang means lump, pump, nipple, knot. In this context, it refers to flour. Ji da tang, or walnut dump in English, milk dump, or flour dump, is cooked at home in North Chinese cuisine. Flour soup is made with vegetables and proteins such as eggs and meat. The main tomato and egg is the Mianji soup.

CHAOMIAN

chaomian is another type of noodle, ChaoMian is found in Kazakhstan and Mongolia meets in the west of China. The main segment of the population is the Uighurs (Turkish ethnic group), whose food is heavily influenced by Central Asian and traditional Chinese cuisine.

DAOXIAOMIAN

Dao Xiaomin is a knife-cut pasta, is expert in Shanxi Province. The most accurate technique for preparing Dao Xiao Mian is to place a large dough with one hand. On the other hand, with a sharp knife blow the pasta directly into a large pot of boiling water. It takes many years to cut pasta quickly. It is believed that a chef can shave 200 pasta in a minute.

IN CHINA

In CHINA, the Lanzhou style of Lamian is very famous, and lost all people want to eat that style of Lamian. The first restaurant in China of Lamian is made by HUI ETHNIC FAMILIES which is resinated in CHINA. The most famous Lamian is present and famous as SHANDONG LAMIAN. They only served halal food which is for MUSLIMS because MUSLIMS only eat halal foods. There are many kinds of noodles style of lamian is present in China like

• beef noodles
• mutton noodles
• knfe cut noodles
• Xi’an-style paomo

IN SINGAPORE

In Singapore, Lanzhou Lamian is famous. Almost all the people of Singapore like to eat Lanzhou style lamian and only famous Lanzhou lamian. There are hundreds of restaurants in Singapore that serve the same taste and age of asphalt, especially if they are run by Chinese immigrants.

IN UNITED STATES

There are different recipes of noodles that are famous in the United States in which KNIFE-CUT NOODLES and LAMIAN NOODLES are the most famous noodles. These noodles are mostly famous in NEWYORK.

IN AUSTRALIA

Lamian noodles are very famous in Australia as well. There are restaurants which are famous by the name of Lamian. Non-Muslims also like to eat noodles which are lamian. If you can add pork to the noodles then this is for Non-Muslims. The food at the Australian lamian Restaurant is similar to other Chinese and local dishes. Lamian restaurants in China are advertised as “Lanzhou” Lamian.

IN PHILIPPINES

In the Philippines, lamian noodles are named with different kinds of names like they used pancit canon as lamian noodles. The recipe and taste are totally the same as lamian but they changed the name. They called it the philippine’s version of noodles.

RECIPE

INGREDIENTS

• flour
• water
• oil
• salt

METHOD

• You have to knead the dough.
• Add four in the bowl.
• Add pinch of salt in it.
• Now gradually adding water in it and knead it.
• leave it for 2 hours to settle down the dough.
• Shape it according to your choice.
• Now boiled it.