Types of Chinese Noodles

The Chinese love their noodles have for centuries. one of the grains they rely on to provide this harmonious dietary balance . Noodles are rich in protein, fat, and carbohydrate,good to boosting immunity and balancing nutrient-absorption. vary in width ,but when it comes to length usually served long and uncut. This is because long noodles symbolize a long life in Chinese tradition. Noodles are commonly served at birthday celebrations and fresh noodles are regularly placed at gravesites.

Different types of noodles

There are three main families of Chinese noodles, based on the main ingredient: wheat flour, rice flour, or starch. cooking methods including boiling, steaming, pan-frying and deep-frying. The most common are wheat flour noodles, they originated in the north, where wheat is a staple crop.

Wheat Noodles
Noodles are differ depending on the region. The north, with its colder and drier climate, grew wheat as its main source of carbohydrates.

Chinese wheat noodles are available fresh, dried, or frozen, and they come in various sizes, some as thin as vermicelli, others as thick and wide as fettuccine.  Before using, the Chinese boil the noodles (about 3-4 minutes for fresh, 5-10 for dried) and then rinse them in cold water.

Buckwheat is a popular substitution for white flour, but semolina flour is not at all common . combines well with vegetables and flavorings, such as spinach, tomatoes, peppers, or tea, and those designer-flavors are finding their way into markets and trendy restaurants.

"hand-pulled" noodles is an art involving holding the stretched out paste in both hands and whirling it around several times. Then the paste is laid out on a board and folded and refolded repeatedly. Eventually the paste is transformed into long, thin, noodles. While in China it is still possible to watch vendors make hand-pulled noodles, today most noodles are made by machine.

Instant noodles have become a popular food in many parts of the world, undergoing changes in flavor to fit local tastes. Addition of fresh chopped produce or healthy lean meat/fish to the finished noodle soup is a good way to add nutrition as well as good taste.

Rice Noodles
In the south, rice of course is plentiful, plus beans and tapioca, so carbohydrates come from a wide range of sources.

Made from rice flour, water, and salt, rice noodles can also be thick or very thin. Rice flour doesn’t integrate well with many other starches, and its cooking time is rather fast. After boiling, noodles will hold up for a little while for stir-fry or in soup, but work better folded in at the last moment, or added directly to soup before serving.

Starch Noodles
Starch flour usually comes from the mung bean, but is often mixed with tapioca flour or sometimes wheat gluten by-products. Soy bean curd sheets are often used similarly to noodles for certain dishes

Glass Noodles ,Cellophane or bean thread noodles is made from mung beans. made using various plant starches. Mung bean starch noodles will often be cut with tapioca starch to make them more chewy and reduce production costs.

Amisy supplies the noodles processing machines meeting the urgent need of the international market for the pasta products. With the advanced equipment and processing technology, our products have higher quality, more new varieties, and a reasonable price.