Chow mein

Chow mein
A plate of chow mein
CourseMain course
Place of originChina
Region or stateGuangdong
Serving temperatureHot
Main ingredientsNoodles, soy sauce, vegetables
VariationsChicken, pork, beef, shrimp, tofu
Chow mein
Traditional Chinese炒麵
Simplified Chinese炒面
Literal meaning"Stir-fried noodles"
Transcriptions
Standard Mandarin
Hanyu Pinyinchǎo miàn
IPA[ʈʂʰàʊ.mjɛ̂n]
Hakka
Romanizationcau mien
Yue: Cantonese
Yale Romanizationcháau mihn
Jyutpingcaau2 min6
IPA[tsʰaw˧˥.min˨]
Southern Min
Hokkien POJchhá-mī

Chow mein (/ˈ ˈmn/ and /ˈ ˈmn/, simplified Chinese: 炒面; traditional Chinese: 炒麵; Pinyin: chǎomiàn) is a dish of Chinese stir-fried noodles with vegetables and sometimes meat or tofu. Over the centuries, variations of chǎomiàn were developed in many regions of China; there are several methods of frying the noodles and a range of toppings can be used.[1][failed verification] It was introduced in other countries by Chinese immigrants.[1] The dish is popular throughout the Chinese diaspora and appears on the menus of most Chinese restaurants abroad.[2] It is particularly popular in India,[3] Nepal,[4] the UK,[5] and the US.

  1. ^ a b Smith, Andrew F. (2013). The Oxford encyclopedia of food and drink in America. Vol. 1 (2 ed.). Oxford University Press. pp. 403–404. ISBN 978-0-19-973496-2. OCLC 781555950. Chow mein is a standard Chinese American dish with roots in China. Its name is the Americanization of chao mein, or "fried noodles". Made from wheat noodles, it probably originated in the wheat-growing districts of northern China...
  2. ^ Cho, Lily (2010). Eating Chinese. University of Toronto Press. p. 51. ISBN 9781442659995.
  3. ^ Ahuja, Aashna (November 27, 2015). "Indian Chinese Cuisine: India's Love Affair with Chinese Food". NDTV. Archived from the original on January 3, 2016. Retrieved February 3, 2016.
  4. ^ Bindloss, Joseph (2010). Nepal: Country Guide Series, Lonely Planet guidebooks. Lonely Planet. p. 65. ISBN 9781742203614.
  5. ^ Mason, Laura (2004). Food Culture in Great Britain. Greenwood Publishing Group. p. 163. ISBN 9780313327988.