miàntiáo

Miàntiáo (面条) is a broad category of Chinese noodles made from wheat flour, water, and salt. The name literally means “flour strips” or “noodle strands.” Miàntiáo can be fresh or dried and comes in a wide range of shapes, thicknesses, and textures, from fine threads to wide ribbons.

Most miàntiáo are wheat-based; rice noodles and other starch noodles are classified separately. Noodles may be thin or thick, round or flat, smooth or rough in texture. They are prepared by kneading dough, resting it, and forming strands by hand, knife-cut, or machine-cut methods. Common Chinese methods include hand-pulled lamian, knife-cut noodles (刀削面), and standard machine-cut varieties. Cooking usually involves boiling, followed by serving in soup (汤面), in stir-fries (炒面), or in cold dishes (凉拌面).

Regional varieties and dishes highlight the diversity of miàntiáo. Lanzhou lamian (兰州拉面) is famous for hand-pulled noodles in beef broth; zhajiangmian (炸酱面) from northern China pairs thick noodles with soybean paste; dan danmian (担担面) from Sichuan features a sesame-chili sauce. Other areas emphasize different shapes, sauces, and toppings, reflecting local tastes and ingredients.

Miàntiáo is a staple of Chinese cuisine and a widely distributed food in East Asia and among Chinese communities worldwide. It is valued for versatility, comforting texture, and compatibility with broths, sauces, vegetables, and meats. Nutritional content varies with preparation and serving style, but noodles are predominantly a carbohydrate source.