Lamian

This article is about the Chinese noodles. For the village in Iran, see Lamian, Iran. For a person from the Greek city of Lamia, see Lamia (city).
Not to be confused with the foods lo mein, laghman, ramen or ramyeon, as well as the Belgian village Lamain.
Lamian
Lanzhou-style beef lamian
Alternative namesshuaimian (甩麵), chemian (扯麵), chenmian (抻麵)
TypeChinese noodles
Place of originChina
Region or stateEast Asia
Serving temperatureHot
Main ingredientsWheat noodles, meat-based broth, vegetables or meat
VariationsTangmian (湯麵), chaomian (炒麵), daoxiaomian (刀削麵)
Lamian
Simplified Chinese拉面
Traditional Chinese拉麵
Hanyu Pinyinlāmiàn
Literal meaningPulled noodle
Transcriptions
Standard Mandarin
Hanyu Pinyinlāmiàn
Wade–Gilesla1 mien4
IPA[lá.mjɛ̂n]
other Mandarin
DunganЛамян
Yue: Cantonese
Jyutpinglaai1 min6
Southern Min
Hokkien POJla-mī

Lamian (traditional Chinese: 拉麵; simplified Chinese: 拉面; pinyin: Lāmiàn; "pulled noodles") is a type of soft wheat flour Chinese noodle that is particularly common in northern China. Lamian is made by twisting, stretching and folding the dough into strands, using the weight of the dough.[1] The length and thickness of the strands depends on the number of times the dough is folded.[1]

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