Noodles are one of the most popular ingredients of Chinese cuisine. The history of this product started long long ago. The proof was founded in 2002. Scientists discovered clay bowl with remains of noodles of times of culture of Tsitszya, about 2000 BC.
There are a lot of different types of Chinese noodles nowadays. From thin and clear cellophane noodles to flat and wide udon. However, the main criterion divides noodles into 3 groups.
- The most widespread are noodles from wheat flour, it is done both with eggs, and without them. The homeland of wheat noodles – the North of China where wheat was always the main grain. Depending on components it is yellow or white, thin or thick, rigid or flexible.
- Noodles made from rice flour, water and salt. They can be thick and thin and extra thin, reminding coconut flakes. There are also thin as paper flat cakes from rice flour, round and triangular shape.
- And the last cellophane noodles clear as glass, from bean flour.
Noodles are an excellent source of protein, they contain a few calories, and at the same time they have the high content of complex carbohydrates. In China, for example, any holiday table does not occur without this many-sided product. Noodles are eaten hot and cold, they are fried ordinary and in hot fan, cooked, added to soups, baked like puddings and still a set of different dishes.