Talk:Cellophane noodles

From Wikipedia, the free encyclopedia

This article is part of WikiProject China, a project to improve all China-related articles. If you would like to help improve this and other China-related articles, please join the project. All interested editors are welcome.
Start This article has been rated as Start-Class on the quality scale. (add comments)
More information about this article...
This page is within the scope of WikiProject Food and drink, an attempt to build a comprehensive and detailed guide to articles on food and drink on Wikipedia. If you would like to participate, you can edit the article attached to this page, or visit the project page, where you can join the project and/or contribute to the discussion.
Start This article has been rated as Start-Class on the Project's quality scale.
(If you rated the article please give a short summary at comments to explain the ratings and/or to identify the strengths and weaknesses.)

Contents

[edit] Other names?

Can a Chinese speaker verify (and add, if they're accurate) these alternate names: fen si, dong fen, tung hoon? Badagnani 07:37, 28 December 2005 (UTC)

When I grew up (in Taiwan) the only name I knew for them was "dong fen." That Jason 00:58, 8 September 2006 (UTC)

Thanks; can you provide the hanzi for this? Does "dong" stand for "Shandong"? Badagnani 09:15, 8 September 2006 (UTC)

No; the dong in Shandong means east (Shandong means "east of the mountain"; I can't remember the mountain's name off the top of my head) and the dong in dong fen means "winter." Here's a link to the hanzi- http://big5.waiyu.org:9001/?cjk=%A5V%AF%BB Glad I could help. That Jason 22:48, 9 September 2006 (UTC)

[edit] Saifun: probably Vietnamese

Saifun is neither Japanese nor American name. According to Malony Inc. of Japan who sells Malony Harusame Saifun in US,[1] saifun is used by Vietnamese-Americans. Saifun does not appear on the package of Japanese version of Malony.[2] --Jjok 03:20, 19 September 2006 (UTC)

I don't think it's Vietnamese -- I think they're bun tau or bun tao in that language. 24.93.190.134 22:58, 24 September 2006 (UTC)
I think it may be analagous to mai fun (the Cantonese name for mi fen, or rice noodles). The question is, in Cantonese silk is si, not sai. So in which dialect is "silk" pronounced sai? 24.93.190.134 22:58, 24 September 2006 (UTC)

[edit] Need verification on another name

Need verification from a Chinese speaker on this alternate name: 粉条 - fěntiáo Badagnani 23:41, 9 September 2006 (UTC)

I can only say this is not used in Cantonese regions. The Guangdong style Fensi is made from green beans. Fentiao can refer to any made from "fen" (powder)... even in Guangdong, for example, "fen" made from wheat can be of different styles. Fentiao is a very general term.--Fitzwilliam 14:57, 19 September 2006 (UTC)

[edit] Fen

Does fen mean, in this context, "soft white noodle" or "winter white noodle"? Both are given here. Wiktionary says it means "powder," so any explanation would be helpful. Thank you, Badagnani 23:14, 11 October 2006 (UTC)

fen means powder, but it's also short for any non-wheat noodle type food (hence the "white noodle"), i think? --Sumple (Talk) 13:09, 12 October 2006 (UTC)

[edit] Change of characters

Can the editor who changed all the characters here please explain his/her edit? Badagnani 04:11, 26 November 2006 (UTC)

Another traditionalist fundamentalist. --Sumple (Talk) 07:05, 26 November 2006 (UTC)

Well, it's poor editing in any case, as it's confusing. This person could have added both traditional and simplified rather than just switching, as some editors try to do by changing American spellings to British ones for basically no reason. Now I suppose one of us has to clean up. Badagnani 07:10, 26 November 2006 (UTC)

I nominate you :D coz I'm off to dinner. --Sumple (Talk) 07:11, 26 November 2006 (UTC)

[edit] 綠豆麵?? I have never heard of anyone using this term

seriously, who made this term up, it sounds so awkward.

Yeah sounds weird. Perhaps a northern term? --Sumple (Talk) 03:44, 31 January 2007 (UTC)
There aren't just a few Google hits: http://www.google.com/search?hl=en&q=%E7%B6%A0%E8%B1%86%E9%BA%B5&btnG=Search . Can some of you read Chinese? Look through some sites and see if it's discussing cellophane noodles. I think they are. The term just means "green bean noodles," which is what they are. Badagnani 03:53, 31 January 2007 (UTC)
Actually, most of them talk about bean-paste face masks (綠豆面膜 = Green bean face mask).
A lot of others are talking about mung bean noodles - as in, noodles made from rice flour + mung beans + vegies. Some of them were websites of manufacturers and didn't list ingredients, but their other products were ordinary noodles, so I think they would be talking about the noodles too.
One link [3] was about something similar to cellophane noodles, and made from mung bean + sweet potato. But they are green, and "the thickness of chopsticks", and come from Yandang Mountain in Zhejiang
I stopped at the 5th page. --Sumple (Talk) 05:17, 31 January 2007 (UTC)
Ha! So the chopstick noodles are the only ones that are similar to cellophane noodles? How interesting. If you feel like going through a few more and seeing what you find, you can supplement the article accordingly. Badagnani 05:21, 31 January 2007 (UTC)
Isn't this one describing cellophane noodles? Or this one? Badagnani 05:23, 31 January 2007 (UTC)
The first one [4] is the mung bean noodles I was talking about - it lists ingredients as mung bean, rice, green vegetables, starch, and vegetable oil (绿豆面以绿豆、大米、绿叶蔬菜以及淀粉、菜油为原料). I don't know whether it is the same as cellophane noodles.
But I suspect that it might be same thing as this one.
They look a bit dark compared to Longkou fensi, but I guess it depends on whether the texture is more like cellophane noodles, or wheat/rice flour noodles? --Sumple (Talk) 05:34, 31 January 2007 (UTC)
They do look a bit dark in color. I just bought some of that company's black rice noodles and think I remember seeing the mung bean ones in the store the other day. This site seems to be referring to adulteration of mung bean noodles using the term "lu dou mian." Badagnani 05:39, 31 January 2007 (UTC)
The ingredients are listed here. Badagnani 05:39, 31 January 2007 (UTC)
Okay, so we can agree, from the available evidence, that "lu dou mian" is not a common term referring to cellophane noodles. Badagnani 05:41, 31 January 2007 (UTC)

[edit] In different cuisines

Are there notable differences besides those already listed? I've noticed how Korean dangmyeon are always slightly thicker than what is usually sold as "Asian vermicelli" – can anybody confirm that? If you know whether one type (thickness, ingredients) is dominant in any particular area, perhaps that should be mentioned. Thank you for all those food articles. Wikipeditor 01:37, 30 January 2007 (UTC)

In China they have the thin ones (fen si, "si" meaning "silk") and also the thicker, more Korean-looking ones. I see them in the Chinese grocery store. They're used for different purposes. The thin ones could be used for hot pots and spring roll fillings, and the thicker ones are probably used more for japchae-like stir fries. But I'm not sure, as I am not Chinese. Badagnani 01:43, 30 January 2007 (UTC)
there are also regional varieties within China - in the northeast you would find ones which are similar (or identical) to the Korean variety. Thick ones can be used in salad-like cold dishes. --Sumple (Talk) 11:52, 30 January 2007 (UTC)

Thank you. I hope this isn't too original-research-y. Wikipeditor 02:47, 31 January 2007 (UTC)

Are you sure Korean's don't use thin cellophane noodles, ever, in any of their dishes? I've not seen such noodles used, but I'm not sure about that claim. Badagnani 03:02, 31 January 2007 (UTC)
My bad. If none of us has seen them yet, of course that doesn't mean they don't exist. Wikipeditor 03:40, 31 January 2007 (UTC)
Retrieved from "http://en.wikipedia.org../../../c/e/l/Talk%7ECellophane_noodles_7c1b.html"