View source for Cumian

{{Short description|Chinese noodle dish}}
{{For|the Irish saints of this name|Cumméne}}
{{refimprove|date=August 2021}}
{{Italic title|reason=[[:Category:Chinese words and phrases]]}}
{{Infobox food
| name = ''Cumian''
| image = File:Pan-Fried Shanghai Noodles.jpg
| image_size = 250px
| caption = Shanghai fried noodles
| alternate_name =
| country = [[China]]
| region = [[East Asia]]
| creator =
| course =
| type = [[Chinese noodles]]
| served =
| main_ingredient = [[Wheat flour]], water
| variations =
| calories =
| other =
| cookbook = Cumian
}}
{{Chinese
| t = 粗麵
| s = 粗面
| l = thick noodle
| j = cou1 min6
| lmz = tshu1-mi3
| p = cūmiàn
| poj = chho͘-mī
}}
'''''Cumian''''' ({{IPA|cmn|tsʰu˥mjɛn˥˩|}}; lit. "thick noodles") are thick [[Chinese noodle]]s made from [[wheat flour]] and water. Two types of Chinese noodles are called ''cumian''. One is Shanghai style, thick in diameter,<ref name="Hui2006">{{Cite book|title=Handbook of Food Science, Technology, and Engineering|last=Hui|first=Yiu H.|publisher=CRC Press|year=2006|isbn=9780849398490|pages=157–2|chapter-url=https://books.google.com/books?id=rTjysvUxB8wC&dq=%22cu+mien%22&pg=PA156|chapter=Table 157.1 Classification of wheat-based noodles from two ethnic groups|volume=4|language=en|quote=cu mien}} (URL is Google Books)</ref> used in [[Shanghai fried noodles]].<ref name="Cosmo2014">{{Cite encyclopedia|title=Shanghai stir-fried noodles with pork and chinese broccoli|encyclopedia=The Ultimate Pasta and Noodle Cookbook|last=Cosmo|first=Serena|year=2017|publisher=Simon and Schuster|url=https://books.google.com/books?id=AcOZDwAAQBAJ&pg=PA445|page=445|access-date=2021-08-12|isbn=9781604337334}} (URL is Google Books)</ref>
The other type is Hong Kong style, flat and wide,<ref name="Hui2006" /> sometimes [[Alkaline noodle|yellow-alkaline]].<ref name="HongkongPost2012">{{Cite web|url=http://www.hkpost.com.hk/history/index2.php?id=4733|script-title=ja:香港の庶民の味 車仔麺|date=2012-10-19|access-date=2021-08-13|website=香港ポスト (Hong Kong Post)|archive-url=https://web.archive.org/web/20210812160345if_/http://www.hkpost.com.hk/history/index2.php?id=4733#.YRVGZ6GubSM|archive-date=2021-08-12|url-status=live|publisher=Mikuni Co.|at=まずは麺選びから – 粗麺|language=ja|trans-title=Hong Kong's [[cart noodle]]}}</ref> The flat ''cumian'' is a popular option in [[cart noodle|Hong Kong's cart noodle]]s.<ref name="HongkongPost2012" />
<gallery>
File:Local cart noodles soup in Hong Kong.jpg|Hong Kong style flat noodles in soup
</gallery>
==References==
<references />
==See also==
*''[[Yi mein]]'', dried wheat based egg noodles in [[Cantonese cuisine]], some are flat
*''[[Garak-guksu]]'', a thick wheat [[Korean noodle]]
*''[[Udon]]'', a thick wheat [[Japanese noodle]]
*''[[Bánh canh]]'', a thick tapioca [[Vietnamese noodle]]
*''[[Pici]]'', a thick wheat noodle from [[Tuscany]]
{{Shanghai cuisine}}
{{Chinese noodles}}
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[[Category:Chinese noodles]]
[[Category:Shanghai cuisine]]
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