In China, you have chefs that pull the thinnest of noodles called la mian and bath them in a long-simmering beef soup with chili, coriander, and crumbles of meat; meanwhile in Italy, you have sfoglie female pasta makers rolling out delicate thin sheets of spinach noodles and baking them with bolognese and bechemel sauce. And both are noodles! Any hope that noodles will become an American staple food in the future? Pasta has become a staple food for many Americans, but the making of noodles and pasta at home is still fairly rare.
I think that as the movement to make things from scratch continues among a set in the United States, noodle-making should catch on. And it's almost as easy as making piecrust or bread -- just a couple steps more. Do you have a favorite recipe that you'd like to share? Your question reminds me of something an Italian woman said when I asked her to name her favorite dish -- she protested and said, "That's like making me chose my favorite family member!
So all I can say is that I narrowed my favorite recipes down to a couple dozen in my book -- I have dumpling and noodle dishes that span from China to Italy and some accompanying dishes like Turkish rose borek phyllo dough stuffed with leeks, feta, and honey and Persian braises like fesenjun chicken simmered in walnut and pomegranate sauce.
To narrow them down any further would be too torturous. This post first appeared at The Asia Society , an Atlantic partner site. Skip to content Site Navigation The Atlantic. Popular Latest. The Atlantic Crossword.
Sign In Subscribe. They can be found in hundreds of variations inside countless dishes, which has fueled not only by the changes in cooking fashion over the entire history of Chinese nation, but also because of regional preferences.
The earliest known noodles found in China are dated to 4 thousand years ago. They were found in archeological findings near the Yellow River in China. Extra chilies during the cooking process is optional. Yang rou fen is rich and filling, often eaten for breakfast in Zunyi, is a great way to start your day. Many shops remain open 24 hours making it a popular midnight snack as well.
Condiments such as pickled cabbage and radishes are added. In the past, people in mountainous areas did not have easy access to salt, therefore they used vinegar and other agents to preserve vegetables. Although they no longer have a shortage of salt, the tradition has continued in the region. Guizhou people are known to make good pickles. Unlike other rice noodles that are boiled or fried before serving, Crossing the Bridge Noodles are served in a large bowl of piping hot broth, made with chicken, pork bone, and seasonings, such as star anise and ginger.
It is served with side dishes that include pre-cooked rice noodles, quail eggs, fresh thinly sliced chicken or pork, and raw vegetables. The correct way to have the dish is to first put the thinly sliced meat into the hot broth to cook it first, then add the quail eggs, vegetables, and lastly the rice noodles, then using chopsticks to combine all the ingredients before serving.
Oil, chili, vinegar, and soy sauce can be added according to personal taste. The dish is thought to have originated in Mengzi, a small city in Yunnan Province about a scholar studying for the imperial exams on a small island during the Qing Dynasty Every day, his faithful wife would bring him noodles but found that by the time she had crossed the bridge the noodles were cold and soggy by the time she got there.
She then decided to get a large earthen pot and placed the boiling broth in it, with a layer of oil on top that would act as insulation and keep the broth warm. The noodles and other ingredients were kept in separate containers, and when she arrived, she mixed the containers of ingredients and added it to the hot broth.
The soup stock is made by stewing river snails and pork bones for several hours, with black cardamom, fennel seed, dried tangerine peel, cassia bark, cloves, pepper, bay leaf, licorice root, sand ginger, and star anise. Pickled radish, dried tofu skin, fresh green vegetables, peanuts, and loads of chili are then added to enhance the flavor. The most favored addition for locals is stewed duck feet, pig trotters, and boiled eggs.
You can find it in dim sum restaurants in Guangzhou and eateries in Hong Kong. It is a popular dish among westerners. Ho fun is a wide flat rice noodle which is also known as Shahe fen as it originated from Shahe, Guangzhou. Ho fun is usually cooked in soup or stir-fried.
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