Yi mein
Yi mein (also known as E-fu noodles, Yee-fu noodles, Yi noodles, or Yifu noodles) is a variety of flat Cantonese egg noodles made from wheat flour. They are known for their golden yellow color and chewy characteristics. The noodles are usually sold in a deep-fried form which needs to be softened in water before they can be cooked.
History[edit | edit source]
Yi mein was invented in 1963 by the Hong Kong-based noodle manufacturer, Sun Shun Fuk Foods Co. Ltd. The noodles were created to have a longer shelf life and be more convenient for transportation. They quickly gained popularity due to their unique texture and versatility in various dishes.
Preparation and Use[edit | edit source]
Yi mein is typically prepared by first soaking the deep-fried noodles in water until they become soft. They are then boiled until they reach the desired level of softness. The noodles can be used in a variety of dishes, including stir-fries, soups, and braised noodle dishes. They are often served at special occasions such as birthdays and weddings, as they symbolize longevity in Chinese culture.
Cultural Significance[edit | edit source]
In Chinese culture, yi mein is often associated with longevity and good luck, and is therefore commonly served at celebrations. The long, uncut strands of the noodles symbolize a long life, while the golden color is associated with wealth and prosperity.
See Also[edit | edit source]
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