Chinese Noodles

Chinese noodles are very old food, which originated in China and it has a long history. Eastern Han Dynasty in China saved records that noodle’s history has more than nineteen hundred years. And then the earliest kind of noodles are found on October 14, 2002 in the upper reaches of the Yellow River. When scientists do Geological Survey, they found a bowl in a floodplain which is 3 meters under the ground floor, the bowl is upside down and it fitted with yellow noodles, the longest is 50 cm. Researchers analyzed the composition of the substance, and they found that the bowl of noodles has about 4000 years. So the evidence now suggests that ancient inhabitants of modern China were among the first to produce noodles and Chinese noodles quickly spread to Japan, Korea, Vietnam, Laos and even many Southeast Asian and Asian island countries. During the Song Dynasty (960-1279 CE) the height of Silk Road trade and cultural exchange, cities like ancient Chang an (today’s Xian) hosted 24-hour noodle shops! Even today, noodle stands and quick-serve restaurants can be found in most every neighborhood all across East Asia.
Chinese noodles have many names and there are many kinds. There are three main families of Chinese noodles, based on the main ingredient: wheat flour, rice flour, or starch. Within each noodle family there are many varieties. Such as egg noodles, it made from regular wheat flour and it come in both fresh and dried forms and in a wide range of widths, lengths, and flavors. Fresh rice noodles which are soft and pliable, have a milky white color. They’re made from long-grain rice flour and water and come in whole folded sheets that you cut to your desired thickness, or in ready-cut strips ranging in width from a couple inches to thin, linguine-like strands. Cellophane or bean thread noodles are made from mung bean flour look like coils of fishing line. Their mild flavor and slightly elastic consistency perfectly complement soups and casseroles with thick sauces