Mixian (noodle)

This article relies largely or entirely on a single source. Relevant discussion may be found on the talk page. Please help improve this article by introducing citations to additional sources. Find sources: "Mixian" noodle – news · newspapers · books · scholar · JSTOR (June 2020)

Mixian

Mixian noodles served in pork broth with sliced pork, coriander, and chives
Type	Chinese noodles
Place of origin	China
Region or state	Yunnan
Main ingredients	Non-glutinous rice
Variations	Ganjiang mixian, suanjiang mixian
Media: Mixian

Mixian (simplified Chinese: 米线; traditional Chinese: 米線; pinyin: mǐxiàn) is a type of rice noodle from the Yunnan Province, China. These noodle are typically distinguished by their round shape, moderate thickness, and smooth, silky texture. They are normally used fresh and are commonly seen in stir-fry recipes, often served with rich broths and sauces.^[1]

Similar to glass noodles, rice noodles differ notably in texture. As the Traditional Chinese culinary texts, such as shícì (Chinese: 食次), refer to rice noodles as "càn" (Chinese: 粲). They are commonly called "sour pulp rice noodles" (Chinese: 酸浆米线), "sour noodles" (Chinese: 酸粉), "dry rice noodles" (Chinese: 干米线), and "rice noodles"(Chinese: 米粉). Rich in carbohydrates, vitamins, minerals, and enzymes, rice noodles cook quickly, evenly, and maintain their firmness when boiled, making them suitable for hot pot and casual dining.^[2]

The Crossing-the-bridge noodles (pinyin:guò qiáo mǐ xiàn) are the most popular way to eat Mixian.