Youmian

Youmian
Youmian
Traditional Chinese	幼麵
Simplified Chinese	幼面
Literal meaning	thin noodle
Hanyu Pinyin
Transcriptions
Standard Mandarin
Hanyu Pinyin	xi miàn
Yue: Cantonese
Jyutping	jau3 min6
Southern Min
Hokkien POJ	iù-mī

Ximian (lit. 'thin noodles') are a variety of Chinese noodle widely used in Southern China, especially in the cuisines of Hong Kong and Guangdong.^[1] It has also been selectively used in the dishes of Shanghai, Malaysia, and Singapore.^[2] Youmian is also used in some dishes in overseas Chinese communities.

Description[edit]

Thin noodles are generally made with eggs.

A well-known variety of thin noodles is called cyun daan min [yue] (Cantonese; translating roughly as "whole egg noodles"). This variety is almost exclusively found in East and Southeast Asia, in regions with sizable Chinese populations.

Use in dishes[edit]

Depending on the cuisine, thin noodles may be boiled with some type of broth or stir-fried in a wok.

List of use in dishes[edit]

References[edit]

^ Cosmo, Serena (2017-10-24). The Ultimate Pasta and Noodle Cookbook: Over 300 Recipes for Classic Italian and International Recipes. Simon and Schuster. pp. 95–96. ISBN 978-1-60433-733-4.
^ Green, Aliza (2012-01-01). Making Artisan Pasta: How to Make a World of Handmade Noodles, Stuffed Pasta, Dumplings, and More. Quarto Publishing Group USA. p. 96. ISBN 978-1-61058-195-0.

[1] Cosmo, Serena (2017-10-24). The Ultimate Pasta and Noodle Cookbook: Over 300 Recipes for Classic Italian and International Recipes. Simon and Schuster. pp. 95–96. ISBN 978-1-60433-733-4.

[2] Green, Aliza (2012-01-01). Making Artisan Pasta: How to Make a World of Handmade Noodles, Stuffed Pasta, Dumplings, and More. Quarto Publishing Group USA. p. 96. ISBN 978-1-61058-195-0.

[1]

[2]

v t e Cantonese cuisine
Main dishes	Bao yu Bird's nest soup Buddha's delight Cantonese seafood soup Chinese steamed eggs Congee Crispy fried chicken Dragon tiger phoenix Egg foo young Eight treasure duck Hot pot Lemon chicken Pork knuckles and ginger stew Seafood birdsnest Shark fin soup Snake bite chicken Soy sauce chicken Steam minced pork Subgum Suckling pig Sweet and sour pork White boiled shrimp White cut chicken Wonton noodles Yangzhou fried rice
Dim sum and yum cha	Almond tofu Beef tripe Cha siu bao Chicken feet Coconut bar Har gow Jian dui Jiaozi Lo mai gai Nian gao Ox-tongue pastry Rice noodle roll Shumai Spring roll Steamed meatball Swiss wing Taro cake Taro dumpling Tendon Tofu skin roll Turnip cake Water chestnut cake Yau gok Youtiao Zhaliang
Siu laap	Char siu Chinese sausage Lou mei Orange cuttlefish Roast goose Siu mei Siu yuk White cut chicken
Desserts and pastry	Almond biscuit Biscuit roll Deuk Deuk Tong Douhua Ginger milk curd Lo mai chi Malay sponge cake Mooncake Red bean cake Red bean soup Sausage bun Tang bu shuai Tong sui White sugar sponge cake
Condiments and spices	Fermented bean curd Five-spice powder XO sauce
Ingredients	Beef ball Black bean paste Chenpi Conpoy Fermented black beans Fish ball Fishcake Frog legs Garland chrysanthemum Kai-lan Mantis shrimp Ong choy Pig blood curd Pig's ear Rapeseed Saang mein Sea cucumber Shahe fen Shrimp roe noodles Spare ribs Suan cai Tofu skin Wonton Yi mein Youmian Zha cai
Others	Chinese herb tea Dried shredded squid Lou fo tong
Cantonese restaurant Beijing cuisine Shanghai cuisine Hong Kong cuisine Macanese cuisine Chinese cuisine History of Chinese cuisine

v t e Hong Kong cuisine
Food	Almond biscuit Almond jelly Bakkwa Banana roll Bao yu Beef ball Beef bun Beef chow fun Bird's nest soup Biscuit roll Buddha's delight Cart noodle Cha siu bao Char siu Chinese herb tea Chinese sausage Cocktail bun Coconut bar Congee Cream bun Crispy fried chicken Deuk Deuk Tong Dim sum Douhua Dried shredded squid Egg tart Egg waffle Fish ball Fishcake Flame on the iceberg Got fan Ham and egg bun Haw flakes Honey walnut shrimp Hong Kong-style milk tea Hot pot Jerky Jin deui Kai-lan Lai fun Mango pomelo sago Mango pudding Nuomici Ox-tongue pastry Paper wrapped cake Peanut butter bun Pineapple bun Poon choi Put chai ko Rapeseed Red bean ice Rice noodle roll Roast goose Roasted pig Rousong Saang mein Sausage bun Sea cucumber Seafood birdsnest Shahe fen Singapore style noodles Siu mei Steamed meatball Shrimp roe noodles Shumai Stinky tofu Sweetheart cake Swiss wing Tang bu shuai Taro cake Taro dumpling Tea egg Tofu skin roll Water caltrop Water chestnut cake White boiled shrimp White cut chicken White sugar sponge cake Wonton Wonton noodle XO sauce Yeung Chow fried rice Yi mein Yin Yang Fried Rice Yuenyeung Zha cai Zhaliang
Films	The Banquet (1991) Shogun and Little Kitchen (1992) The Chinese Feast (1995) The God of Cookery (1996) Kung Fu Chefs (2009)
TV series	Magic Chef (2005)
Culture	Hong Kong tea culture Siu yeh One bowl with two pieces Private kitchens Yum cha
Places	Cha chaan teng Dai pai dong
Beijing cuisine Cantonese cuisine Shanghai cuisine Macanese cuisine Chinese cuisine History of Chinese cuisine

Description[edit]

Use in dishes[edit]

List of use in dishes[edit]

See also[edit]

References[edit]