Banmian

Banmian is a popular noodle dish, originating from China, and is now commonly found in places such as Malaysia, Singapore, and Indonesia. The name "Banmian" is derived from the Hokkien term for "board noodles".

Etymology

The term "Banmian" is of Hokkien origin, with "Ban" meaning "board" and "Mian" meaning "noodles". This name is derived from the traditional method of making the noodles, which involved kneading the dough on a large wooden board.

Ingredients and Preparation

Banmian typically consists of handmade noodles served in soup, often with various other ingredients. The noodles are usually made from wheat flour, eggs, and water, and are traditionally made by hand. The soup is typically made from a base of chicken or pork bones, and may also include ingredients such as anchovies, soybeans, and dried shrimp. Other common ingredients in Banmian include vegetables, mushrooms, and meat, often in the form of minced pork or chicken.

Variations

There are many variations of Banmian, both within China and in other countries. In Malaysia and Singapore, for example, it is common to add ingredients such as chili, ikan bilis (anchovies), and egg to the dish. In Indonesia, Banmian is often served with a side of sambal for added spice.

Related Terms

• Hokkien: A Chinese dialect spoken in the Fujian province of China, as well as in Taiwan, Singapore, and other parts of Southeast Asia.
• Ikan Bilis: A type of anchovy commonly used in Southeast Asian cuisine.
• Sambal: A spicy condiment made from a variety of chili peppers, commonly used in Indonesian and Malaysian cuisine.

See Also

• Chinese Cuisine
• Malaysian Cuisine
• Singaporean Cuisine
• Indonesian Cuisine

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