Cellophane noodles 1821208 225820627 2008-07-15T15:38:44Z Gwernol 266416 Reverted edits by [[Special:Contributions/Egeefay|Egeefay]] ([[User talk:Egeefay|talk]]) to last version by Idioma-bot {{Chinese|pic=Dongfen.JPG|picsize=280px|piccap=Dried cellophane noodles |t=1. 粉絲<br>2. 冬粉<br>3. 細粉<br>4. 線粉 |s=1. 粉丝<br>2. 冬粉<br>3. 细粉<br>4. 线粉 |j=1. fan2 si1<br>2. dung1 fan2<br>3. zi2 fan2<br>4.sin3 fan2 |p=1. fen3 si1<br>2. dōng fěn<br>3. xi4 fen3<br>4. xian4 fen3 |l=1. noodle thread<br>2. winter noodle<br>3. slender noodle<br>4. line noodle |altname=Chinese vermicelli glass noodles are the usawal name for these noodles |kanji=春雨|hangul=당면|hanja=唐麵|vie=1. miến<br>2. bún tàu<br>3. bún tào|tha=วุ้นเส้น<BR>(woon sen or wun sen)}} '''Cellophane noodles''' (also known as '''Chinese vermicelli''', '''bean threads''', '''bean thread noodles''', or '''glass noodles''') are a type of transparent Asian noodle made from [[starch]] (such as [[mung bean]] starch, [[potato]] or [[Canna (plant)|canna starch]]), and water. They are generally sold in dried form, boiled to reconstitute, then used in soups, stir fried dishes, or [[spring roll]]s. They are called "cellophane noodles" or "glass noodles" because of their appearance when dried, resembling [[cellophane]], a clear material or a translucent light gray or brownish-gray color.<sup>[http://www.efarm.co.kr/fileupdown/productimg/bigimg/네모난당면_500%5B1%5D.jpg photo]</sup> Cellophane noodles are generally round, and are available in various thicknesses. Wide, flat cellophane noodle sheets called [[mung bean sheet]]s are also produced in China. Cellophane noodles should not be confused with [[rice vermicelli]], which are made from [[rice]] and are white in color rather than clear. ==In China== ===Naming=== In [[Chinese language|Chinese]], the most commonly used names are: *''fěn sī'' ([[wiktionary:粉|粉]][[wiktionary:絲|絲]]): with ''fěn'' meaning "noodle" and ''sī'' meaning "thread" *''dōng fěn'' ([[wiktionary:冬|冬]][[wiktionary:粉|粉]]): with the literal meaning of "winter noodle" They are also marketed under the name '''saifun''', the [[Cantonese language|Cantonese]] pronunciation of the Mandarin ''xì fěn'' ([[wiktionary:細|細]][[wiktionary:粉|粉]]; literally "slender noodle"), though the name ''fan2 si1'' (粉絲) is the term most often used in Cantonese. ===Production=== In [[China]], the primary site of production of cellophane noodles is the town of Zhangxing, in the city of [[Zhaoyuan]] (招远市), which is administered by the [[prefecture-level city]] of [[Yantai]], in the eastern province of [[Shandong]]. However, historically, the noodles were shipped through the port of [[Longkou]] (which is also under the administration of Yantai), and thus the noodles are known and marketed as Longkou ''fensi'' (simplified: 龙口粉丝; traditional: 龍口粉絲).<ref>[http://www.made-in-china.com/import-export/umnEfQJVBxdZprofile1/Yantaiyinsida-Longkou-Vermicelli-Co-Ltd-.html made-in-china.com import export]</ref> ===Use=== [[Image:CookedCellophaneNoodles.jpg|thumb|right|230px|Cellophane noodles have a clear see-through color when cooked. It is generally much longer than [[rice vermicelli]]<!--What does that mean?-->.]] In China, cellophane noodles are usually made of [[mung bean]] starch and are a popular ingredient used in [[stir frying|stir fries]], soups, and particularly [[hot pot]]s. They can also be used as an ingredient in fillings for a variety of Chinese ''[[jiaozi]]'' (dumplings) and ''[[Bing (Chinese flat bread)|bing]]'' ([[flatbreads]]), especially in [[vegetarian]] versions of these dishes. Thicker cellophane noodles are also commonly used to imitate the appearance and texture of [[Shark fin soup|shark's fin]] in vegetarian soups. Thicker varieties, most popular in China's [[Northeast China|northeast]], are used in stir fries as well as cold salad-like dishes. A popular soup using the ingredient is fried tofu with thin noodles ([[wikt:油|油]][[wikt:豆腐|豆腐]][[wikt:线|线]][[wikt:粉|粉]][[wikt:汤|汤]]; pinyin: yóudòufu-xiànfěntāng). A popular [[Szechuan cuisine|Sichuan]] dish called [[ants climbing a tree]] (蚂蚁上树; mayishangshu) consists of stewed cellophane noodles with a spicy ground pork meat sauce. ===Health concerns=== In 2004, testing by Chinese authorities determined that some brands of cellophane noodles produced in [[Yantai]], [[Shandong]] were contaminated with [[lead]]. It emerged that several unscrupulous companies were making their noodles from [[cornstarch]] instead of mung beans in order to save costs, and, to make the cornstarch transparent, were adding lead-based whiteners to their noodles.<ref>[http://www.china.org.cn/english/BAT/94745.htm China.org.cn 94745]</ref> In December 2006, Beijing authorities again inspected cellophane noodles produced by the [http://www.21food.com/showroom/3888/aboutus/Yantai-Deshengda-Longkou-Vermicelli-Co.,Ltd..html Yantai Deshengda Longkou Vermicelli Co. Ltd.]<ref>[http://www.zhaoyuan.com.cn/en/enterprise_allshow.asp?id=6 zhaoyuan.com.cn]</ref> in Siduitou village, Zhangxing town, [[Zhaoyuan]] city, Yantai, this time determining that [[Rongalite|sodium formaldehyde sulfoxylate]], a toxic and possibly carcinogenic industrial [[bleach]] which is an illegal food additive in China, had been used in the production of the noodles. The company, which formerly sold its noodles both in China as well as overseas, was ordered to cease production and distribution.<ref>[http://english.cri.cn/2946/2006/12/07/48@171620.htm English.cri.cn 2006]</ref><ref>[http://en.epochtimes.com/news/6-12-14/49354.html Epochtimes news 6-12-14]</ref><ref>[http://health.enorth.com.cn/system/2006/12/08/001484607.shtml health.enorth.com.cn]</ref><ref>[http://chinaview.wordpress.com/tag/life/food/ http://chinaview.wordpress.com]</ref> ==Outside China== [[Image:Korean_cuisine_japchae.jpg|thumb|right|230px|[[Japchae]]]] In [[Indonesian cuisine]], they are called ''soun'' or ''suun'', and in [[Malaysia]] they are known as ''tanghoon''. Sometimes, people confuse them with ''bihun'' which are [[Rice_vermicelli|rice vermicelli]]. [[Korean cuisine|Korean]] glass noodles are usually made from [[sweet potato]] starch and are called ''dangmyeon'' (hangul: {{lang|ko-Hang|당면}}; hanja: {{lang|ko-Hant|[[wiktionary:唐|唐]][[wiktionary:麵|麵]]}}; literally "[[Tang Dynasty|Tang]] noodles"; also spelled ''dang myun'', ''dangmyun'', ''tang myun'', or ''tangmyun''). They are commonly stir-fried in sesame oil with beef and vegetables, and flavoured with soy and sugar, in a popular dish called ''[[japchae]]'' They are usually thick, and are a brownish-gray color when in their uncooked form.<SUP>[http://www.efarm.co.kr/fileupdown/productimg/bigimg/네모난당면_500%5B1%5D.jpg photo]</SUP> In [[Japanese cuisine]], they are called ''harusame'' ({{lang|ja-Hani|[[wiktionary:春雨|春雨]]}}), literally "spring rain." Unlike Chinese glass noodles, they are usually made from [[potato]] starch. They are commonly used to make salads, or as an ingredient in [[hot pot]] dishes. They are also often used to make Japanese adaptations of Chinese and Korean dishes. In [[Vietnamese cuisine|Vietnamese]], cellophane noodles are called ''{{lang|vi|bún tàu}}'', ''{{lang|vi|bún tào}}'', or {{lang|vi|miến}}''<!--I don't think this is accurate; doesn't "miến" just mean "noodle"?-->. In [[Filipino cuisine]], the noodles are called ''sotanghon'' because of the popular dish of the same name made from them using chicken and [[wood ear]]s. These noodles are often confused with [[Rice_vermicelli|rice vermicelli]], which are called ''bihon'' in the Philippines. In [[Thai cuisine]], glass noodles are called ''woon sen'' (วุ้นเส้น).<!--What is the literal meaning in Thai?--> They are commonly mixed with pork and shrimp in a spicy salad called ''yum woon sen'' (ยำวุ้นเส้น), or stir-fried as ''pad woon sen'' (ผัดวุ้นเส้น). In [[Hawaii]], where cuisine is heavily influenced by Asian cultures, cellophane noodles are known locally as '''long rice''', supposedly because the process of making the noodles involves extruding the starch through a [[potato ricer]].<ref>[http://starbulletin.com/2007/04/25/features/story01.html Starbulletin]</ref> They are used most often in ''chicken long rice'', a dish of cellophane noodles in chicken broth that is often served at [[luau]]s.<ref>[http://onokinegrindz.typepad.com/ono_kine_grindz/2005/10/chicken_long_ri.html http://onokinegrindz.typepad.com]</ref> ==See also== *[[Chinese noodles]] *[[Rice vermicelli]] *[[Ants climbing a tree]] *[[Noodle]]s *[[Nokdumuk]] *[[Shirataki noodles]] *[[Mongolian beef]] ==References== {{reflist|2}} ==External links== *[http://www.foodsubs.com/NoodlesAsianOther.html Cook's Thesaurus: Other Asian Noodles] [[Category:Noodles]] [[Category:Chinese noodles]] [[Category:Filipino cuisine]] [[Category:Japanese ingredients|harusame (Cellophane noodles)]] [[Category:Korean noodles]] [[de:Glasnudeln]] [[es:Fideo celofán]] [[ko:당면]] [[id:Sohun]] [[nl:Mihoen]] [[ja:春雨 (料理)]] [[pl:Makaron sojowy]] [[tl:Pansit sotanghon]] [[th:วุ้นเส้น]] [[vi:Miến]] [[zh:粉丝]]