关于面条的英语短文介绍

2021年1月25日发(作者：involve是什么意思)
Noodles are an essential ingredient and staple in Chinese cuisine. There is a great variety
of Chinese noodles, which vary according to their region of production, ingredients, shape
or width, and manner of preparation. They are an important part of most regional cuisines
within
China, as
well as
in Taiwan, Singapore, and other Southeast Asian
nations
with
sizable overseas Chinese populations.

Chinese-style noodles have also entered the native cuisines of neighboring East Asian
countries
such
as
Korea
and
Japan
(dangmyeon
and
ramen,
for
example,
are
both
of
Chinese origin), as well as Southeast Asian countries such as Vietnam, the Philippines,
Thailand, and Cambodia.

Although the Chinese, Arabs, and Italians have all claimed to have been the first to create
noodles, the first written account of noodles dates from the Chinese East Han Dynasty,
between
AD
25
and
220.
During
the
Chinese
Song
Dynasty
(960
–
1279)
noodle
shops
were very popular in the cities, and remained open all night.

In October 2005, the oldest noodles yet discovered were found in Qinghai, China, at the
Lajia archaeological site, during excavation of a Neolithic Qijia culture settlement along
the Yellow River. The 4,000-year-old noodles appear to have been made from foxtail millet
and broomcorn millet. Today, millet is not a commonly used ingredient in Chinese noodles.

Chinese
noodles
are
generally
made
from
either
wheat
flour,
rice
flour,
or
mung
bean
starch, with wheat noodles being more commonly produced and consumed in northern
China and rice noodles being more typical of southern China. Egg, lye, and cereal may
also be added to noodles made from wheat flour in order to give the noodles a different
colour or flavor. Arrowroot or tapioca starch are sometimes added to the flour mixture in
low quantities to change the texture and tenderness of the noodles' strands.

The dough for noodles made from wheat flour is typically made from wheat flour, salt, and
water, with the addition of eggs or lye depending on the desired texture and taste of the
noodles. Rice- or other starch-based noodles are typically made with only the starch or
rice flour and water.

Noodles may be cooked from either their fresh (moist) or dry forms. They are generally
boiled, although they may also be deep-fried in oil until crispy. Boiled noodles may then be
stir fried, served with sauce or other accompaniments, or served in soup, often with meat
and other ingredients. Certain rice-noodles are made directly from steaming the raw rice
slurry and are only consumed fresh.

Unlike many Western noodles and pastas, Chinese noodles made from wheat flour are
usually made from salted dough and therefore do not require the addition of salt to the
liquid in which they are boiled. Chinese noodles also cook very quickly, generally requiring
less
than
5
minutes
to
become
al
dente
and
some
taking
less
than
a
minute
to
finish
cooking, with thinner noodles requiring less time to cook. Chinese noodles made from rice