La mian is a type of hand-made or hand-pulled Chinese noodle. It is also the name of the dishes that use these noodles.
Dishes using la mian are usually served in a beef or mutton-flavored soup, but sometimes stir-fried and served with a tomato-based sauce. Literally, 拉 (lā) means to pull or stretch, while 麵 (miàn) means noodle. The hand-making process involves taking a lump of dough and repeatedly stretching it to produce many strands of thin, l...
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La mian is a type of hand-made or hand-pulled Chinese noodle. It is also the name of the dishes that use these noodles.
Dishes using la mian are usually served in a beef or mutton-flavored soup, but sometimes stir-fried and served with a tomato-based sauce. Literally, 拉 (lā) means to pull or stretch, while 麵 (miàn) means noodle. The hand-making process involves taking a lump of dough and repeatedly stretching it to produce many strands of thin, long noodle.
Small restaurants serving Lanzhou-style la mian are very common in eastern Chinese cities. They tend to serve a variety of low cost meals, with a choice of la mian, 'dāo xīao mìan' (刀削麵, knife-sliced noodles) and perhaps Xi'an-style 'paomo' (泡饃, steamed bread). Noodles may be served with beef or mutton, either in soup or stir-fried. Many of these la mian restaurants are owned by Hui ethnic families from Gansu, Qinghai and Xinjiang, (in Xinjiang they are known as "laghman" in Uyghur), and serve only halal food (thus no pork dishes)....
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