Talk:Tianmian sauce

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"standard" mandarin[edit]

so-called "standard" mandarin, based on northern pronunciation, uses 2nd tone for 炸 when referring to cooking/frying. see talk:zhajiang mian

"Sweet"[edit]

Why is "sweet" part of this sauce's name when it isn't sweet? It's salty and a little bitter, and there's no sugar in it, as far as I know. Badagnani 16:57, 17 June 2007 (UTC)[reply]

Because it is sweeter than the Yellow Bean sauce. Northern Chinese do not like sweet in general and so this is why we call this sauce sweet.

Karolus 20071026 —Preceding unsigned comment added by 138.190.32.7 (talk) 16:14, 26 October 2007 (UTC)[reply]

why sweet "noodle" sauce?[edit]

Are there actual English translations that call this sweet noodle sauce, or is that just bad Engrish? The Chinese word "mian" can also refer to flour, so a better translation of the name would be "sweet floury sauce" as there are no noodles involved! Shernren (talk) 09:20, 18 October 2009 (UTC)[reply]

I agree. We should only use attested English names for the sauce (or simply the pinyin transliteration if none exists). Sweet noodle sauce seems like a poor translation of the Chinese term. —Umofomia (talk) 13:43, 19 October 2009 (UTC)[reply]

There appear to be many more hits for "sweet bean sauce" (373,000 on Google) than "sweet noodle sauce" (54,000). For this reason I have moved the article to "sweet bean sauce". —Umofomia (talk) 17:18, 27 October 2009 (UTC)[reply]

You have to enter "sweet noodle sauce" into Google Translate to get the correct traditional Chinese characters -- 甜麵醬. But then if you enter 甜麵醬 into Google Translate, the English translation you get is "sweet bean paste."

Wrong photo[edit]

The photo that currently accompanies this entry is not correct. The English label is Sweet Duck Sauce, and the Chinese characters (the middle one, anyway) are not correct. —Preceding unsigned comment added by Markhaas (talk • contribs) 04:58, 14 May 2010 (UTC)[reply]

Terrible names[edit]

'Sweet bean sauce, sweet flour sauce, sweet wheat paste, these are all bad translations that simultaneously make terrible English names for this sauce. To stop the endless hilarity of trying to come out with new names "tianmian jiang", I suggest we phoneticize the most confusing "tianmian" part, translate "jiang" as sauce/paste and settle down to calling it Tianmian sauce or Tianmian paste. Thoughts? -- Sjschen (talk) 01:03, 17 April 2019 (UTC)[reply]