LAMIAN Meaning and
Definition
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Lamian, also known as la mian, is a type of Chinese noodle that has been popular for centuries. It is a type of hand-pulled noodle that goes through a unique and intricate hand-stretching process, resulting in long, thin, and elastic strands of noodles. The art of making lamian involves skillfully stretching and folding the dough repeatedly until it forms smooth and consistent strands.
These noodles are typically made with wheat flour, water, and sometimes salt. The dough is kneaded until it becomes smooth and supple. Then, it is further developed by hand-pulling and stretching the dough repeatedly. This process helps to create the distinct springy texture of lamian noodles.
Lamian noodles are distinguished for their long, straight shape, with a chewy and slightly doughy texture. They are commonly served in a variety of ways, such as in soups, stir-fries, or even as toppings for various dishes. Due to their ability to absorb flavors well, they are often paired with rich and flavorful sauces or broths.
The term "lamian" derives from Chinese, with "la" meaning to pull and "mian" referring to noodles. The origins of lamian can be traced back to China's Tang Dynasty in the 9th century, where it was initially consumed by the nobility. Today, lamian is widely enjoyed throughout China and has gained popularity in various parts of the world, becoming a sought-after delicacy in many Chinese restaurants internationally.
Etymology of LAMIAN
The word "lamian" comes from the Chinese language, specifically from the Mandarin term "lā miàn" (拉面). "Lā" means "to pull" or "to stretch", and "miàn" means "noodles". The term refers to a type of Chinese noodle dish known for its hand-pulled noodles, which are made by stretching and pulling the dough. Over time, the word "lamian" has been adopted into various languages, including English, to describe this specific type of Chinese noodle cuisine.
