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Youmian
Traditional Chinese	幼麵
Simplified Chinese	幼面
Literal meaning	thin noodle
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. It has also been selectively used in the dishes of Shanghai, Malaysia, and Singapore. Youmian is also used in some dishes in overseas Chinese communities.

Description

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

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

• Wonton noodle
• Lo mein
• Beef ball noodle
• Fish ball noodle
• Fish slice noodle

See also

• Chinese noodles
• Oil noodles
• Saang mein

References

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.

• Chinese noodles
• Cantonese cuisine
• Hong Kong cuisine