【Learn Chinese】Types of Chinese Noodles You Must Try (Part 2)
|Here are more Chinese noodle dishes you need to try!
Cold Skin Noodles
Ok so when you first hear the name cold skin noodles (凉皮 liángpí), this dish might not sound like the most appetising thing on the menu, but rest assured these are completely free of any actual skin!
Liangpi are made from either wheat or rice flower and are flat and wide in shape. As you’ve probably already guessed from the name they are served cold along with black vinegar, chili oil, garlic, and sliced cucumber.
These noodles are a very popular street snack and you’ll often see street vendors selling them in cities all over China. They’re great to eat all year round but as they are served cold are particularly refreshing to have during summer.
Next on our list we have another cold dish which is simply called cold noodles (凉面 liángmiàn). Cold noodles are a traditional Chinese snack that you’ll see being served by street vendors, stalls and restaurants all over China. As well as a delicious snack they also make a great breakfast or quick lunch.
In China there are two main types of cold noodles: one has a soy and vinegar sauce and one type has a sesame sauce made from sesame paste. The sesame version is also often served with shredded chicken and chillies are a must for both versions.
Soybean Paste Noodles
The literal translation of the Chinse name for soybean paste noodles (炸酱面 zhájiàngmiàn) is fried sauce noodles. These are a Beijing speciality and are available to buy in most Beijing restaurants serving Beijing style food and snacks.
For this dish thick wheat noodles are used and as the name suggests these noodles are topped with a soybean sauce. The sauce is normally combined with ground beef or pork, though there is also a vegetarian version that uses smoked tofu instead. Along with the sauce sliced vegetables such as cucumber and carrot are also added.
Yunnan Rice Noodles
There are many different varieties of Yunnan rice noodles (云南米线 yúnnán mǐxiàn) and you’ll find different rice noodle dishes all over Yunnan. Whether eaten for breakfast, lunch, dinner or for a snack rice noodles are a staple of the Yunnan diet.
However, the most famous variation is “crossing the bridge noodles” (过桥米线 guò qiáo mǐxiàn), a classic Yunnan dish you’ll find on the menu of pretty much every Yunnan restaurant. This a noodle soup where you are served the broth and the ingredients separately and then add the ingredients to the broth one by one yourself.
Guilin Rice Noodles
Following on from Yunnan rice noodles we have Guilin rice noodles (桂林米粉 guìlín mǐfěn) which are also known as rice vermicelli. Hailing from the beautiful Guilin in Guangxi these are the most famous and popular snack in Guilin.
Typically Guilin rice noodles are eaten for breakfast, but as with most Chinese noodle dishes can be enjoyed for any meal. At the heart of this dish is the special gravy which the noodles are served in. The gravy is slow boiled for several hours and can have up to 20 different ingredients!
Traditionally the noodles are then served with fried peanuts or soybeans, spring onions and thin slices of meat.
Not to be confused with Guilin rice noodles, although similar in appearance, we have glass noodles (粉丝 fěnsī) which are also sometimes referred to as cellophane noodles. The noodles are made from starch (usually mung bean starch) and water, they become transparent when they are cooked, hence the names glass or cellophane noodles.
Glass noodles are commonly served in hot pot, stir-fries soups and cold salad like dishes. They are also often used as filling in dumplings and pancakes, especially vegetarian versions as a substitute for meat.