Mixian (noodle)
This article relies largely or entirely on a single source. (June 2020) |
coriander, and chives | |
Type | Chinese noodles |
---|---|
Place of origin | China |
Region or state | Yunnan |
Main ingredients | Non-glutinous rice |
Variations | Ganjiang mixian, suanjiang mixian |
Mixian (
Production
The processing of mixian in Yunnan is unique, involving a fermentation process. In many areas there are at least two distinct thicknesses produced, a thinner form (roughly 1.5 mm or 0.059 inches in diameter) and a thicker form (roughly 3.5–4 mm or 0.14–0.16 inches in diameter).
Serving
Mixian is served in various ways, either in broth or stir-fried.
Stir-fried
Stir-fried preparation is rapid, most common in the evening, and is popular at roadside barbecue-type stands throughout Yunnan. Egg, tomato, meat, spring onion and chilli are frequently utilized.
Broth
Condiments vary significantly but may typically include some subset of the following:
- chicken powder or essence
- chili pepper (diced fresh chili, plus at least one or two prepared chilli pastes, often mixed with oil)
- chrysanthemum flowers
- coriander
- mint
- garlic (often finely diced, in liquid suspension, or in thin sectioned slices)
- ginger (as above, but less commonly in slices)
- pepper (both regular pepper and powdered or whole Sichuan pepper)
- salt
- sesame oil
- Sichuan pepper oil
- soy sauce
- spring onion
- suan cai (pickled or preserved vegetable)
- tomato
- vinegar
- wood ear mushroom
- zhe'ergen(a spicy root common to southwestern China).
Geographical extent
Mixian is popular in Yunnan Province, where it can be found in many streets and villages, and is occasionally available in other mainland Chinese cities. It is generally very difficult to obtain outside of mainland China, probably since the fresh method of preparation could be seen to necessitate a certain minimum volume of consumption in order to be commercially viable. It is relatively similar to noodles consumed in neighbouring
See also
- Migan (noodle)
- Rice, History of domestication and cultivation
- Yunnan cuisine
- Khanom chin, a Thai fermented-rice noodle
References
- ^ Christina, Izzo (3 February 2018). "Move Over, Ramen! Mixian is the New Noodle on the Block". Rachael Ray Magazine. Retrieved 30 May 2020.