Talk:Champon

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[edit] Equivalent Dish section

The Korean people I know consider their Jjamppong to be of Chinese origin. It's usually served in Korean-style-Chinese restaurants, alongside Jajangmyeon (which is derived from the Chinese dish Zhàjiàng miàn).

There's no source given for the last paragraph, just a link to Talk:Korean cuisine#chao ma mian which only confuses things further. Chinese think it's Korean, Koreans think it's Chinese, the Korean name is derived from Japanese, the Japanese name is derived from Malay, the Japanese say they invented it, the Okinawans have a different dish (in the same spirit) with the same name. Can anyone keep this straight? — AKADriver 18:58, 20 September 2006 (UTC)

The time of Chinese immigration to Japan and Korea at late 19C is key to understand the origin of this dish. So we all understand this dish came from China. Chinese at Nagasaki created Japanese version of Champon noodle which is more like a ramen. and Chinse at Korea (especially Inchon) created Korean version as well but they made it hot with red pepper, red pepper oil and Duban source. And for next, Japanese invaded Korea at early 20C. At that time, Japanese culture and language impact on Korea a lot. So Japanse and Korean share same word for that noodle. Actually taste of Korean Chinese Champon is quite different from Nagasaki Champon. --Alf 12:09, 14 April 2007 (UTC)

[edit] Confused origins

The first sentences say it derives from China, and then that it has a partially Chinese origin, having been invented in Nagasaki by a Chinese restaurant owner. The second section seems to indicate that Nagasaki-style champon is a different food, with strong Korean influences. So, which is it? Is it a Chinese dish, a Chinese-influenced dish from Nagasaki, a Korean-influenced dish from Nagasaki, or a Korean dish? LordAmeth 14:54, 11 October 2007 (UTC)

[edit] Merge discussion

Chanpon seems to be a pared-down version of the article, focusing on the colloquial use not related to food (which is covered some in this article). I think having both will likely be too confusing, and think they'd be better combined into one article. ···日本穣? · Talk to Nihonjoe 04:28, 16 February 2008 (UTC)

Please indicate your Merge or Don't Merge opinion below, and include your reasoning as well. Remember, this is a discussion, not a vote. Thanks! ···日本穣? · Talk to Nihonjoe 04:28, 16 February 2008 (UTC)

[edit] Discussion

  • Merge per my reasoning above. ···日本穣? · Talk to Nihonjoe 04:28, 16 February 2008 (UTC)
  • Merge or Redirect Chanpon to Champon. The former concentrates on a neologism; the latter has a fuller discussion of the Japanese dish. Fg2 (talk) 05:02, 16 February 2008 (UTC)
  • Merge, but isn't chanpon the correct romanization according to MOS:JP? I don't think champon qualifies for the "official spelling" exception. Google results are inconclusive (55k vs 86k), but champon is also a common French name and only 5 out of the first 20 hits seem to talk about the dish. Jpatokal (talk) 05:15, 17 February 2008 (UTC)
    • I agree about the spelling. Maybe it's better to delete Chanpon and rename Champon using that spelling? Fg2 (talk) 06:42, 17 February 2008 (UTC)
      • Let's deal with merging first, then the title once that's done. ···日本穣? · Talk to Nihonjoe 17:30, 29 February 2008 (UTC)
  • Redirect or Merge "Chanpon" into "Champon", since the bulk of the current "Chanpon" article can be abbreviated or omitted. I won't specify whether to use "Champon" or "Chanpon" as the article title, since either would be fine. The article should, however, note that the Yahoo Japan/Daijisen dictionary entry for ちゃんぽん suggests a Chinese etymology of . (The dictionary fails to indicate which Chinese dialect is relevant, but I'm guessing it's NOT Mandarin).--Endroit (talk) 17:53, 18 February 2008 (UTC)

[edit] Jjamppong

Nagasaki style Champon is similar to a Korean dish called Champong or Jjamppong (짬뽕) and a Shandong, China dish called chao ma mian (山東炒碼麵). The Shandong version tends to be the most spicy. Due to the proximity of these locations, the three dishes most likely share the same origin.

This sentence has several problematic issues, so I delete the mention about shandong, China. First of all, Korean "jjamppong" is very different from nagasaki style champon. The ingredient for broth is made with seafood and chicken bone unlike pork soup used in Japanese champon. A raw egg is not topped on the noodle soup but chili pepper is included in jjamppong. I don't know Shandong really has chao ma mian, but according to Korean wikipedia, the name is a neologism made with hanja because the creators were Chinese. I think Shandong may have a similar dish but I doubt the name is chao ma mia.--Appletrees (talk) 18:34, 27 February 2008 (UTC)