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This is an old revision of this page, as edited by Badagnani (talk | contribs) at 02:51, 8 October 2007 (→Chinese name). The present address (URL) is a permanent link to this revision, which may differ significantly from the current revision.

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Shanxi noodle

Can you check the Shanxi noodle just added at [[Re gan mian]? It may need an article. Badagnani 02:44, 2 October 2007 (UTC)[reply]

I didn't know there was such a thing as China's five famous noodles?? You are better off asking the person who put that there. Benjwong 02:50, 2 October 2007 (UTC)[reply]

I've never heard of it either. China has a lot of these numbered lists, even before Jiang Zemin's "Three Represents." For example, 桂林辣椒酱 is one of the "three treasured specialties of Guilin." Badagnani 02:52, 2 October 2007 (UTC)[reply]

That sounds article-worthy. Except at the moment I know nothing about that one either. Benjwong 02:55, 2 October 2007 (UTC)[reply]

I just added this under the "Cuisine" section of Guilin. There's no article for it yet, but it might be a good one. Badagnani 03:04, 2 October 2007 (UTC)[reply]

Chee cheong fun

Are you familiar with Chee cheong fun? Does it exist in HK? Badagnani 20:02, 4 October 2007 (UTC)[reply]

This really should be moved into rice noodle roll. Except this version is likely the "small" rice noodle roll. Any referencing for HK is a repeat. Unfortunately I can't speak for the other cultures. Benjwong 21:55, 4 October 2007 (UTC)[reply]

From the description, it's the unfilled one, just rice noodle squares that are stir-fried, right? Then it wouldn't be a roll. Badagnani 02:39, 5 October 2007 (UTC)[reply]

If you attempt a merge, you are basically leaving the HK info alone. And adding Malaysia or singapore info into rice noodle roll. You are welcome to do it. I don't think the people who contributed to Chee cheong fun mind at all. Benjwong 02:48, 5 October 2007 (UTC)[reply]

I'm just confused whether it's the squares of rice noodles that are stir-fried (like chao fun). I need to see photos of this chee cheong fun. Badagnani 03:12, 5 October 2007 (UTC)[reply]

The pinyin or jyutping of rice noodle roll is basically Chee cheong fun. This is more pan fried than stir fried. Unless the malaysia ones are different? Benjwong 03:18, 5 October 2007 (UTC)[reply]

Photos here. Some are filled and some are unfilled. I think chee cheong fun can be served rolled up and sliced, but not filled (it's still tubular and makes an intestine-like shape, then is sliced into circles). I have eaten this in Vietnamese restaurants before. See if these photos give you a better idea of this thing. Badagnani 03:15, 5 October 2007 (UTC)[reply]

Here is a photo of the sliced noodles without filling. Badagnani 03:35, 5 October 2007 (UTC)[reply]

Ohhhh, I see the hanzi are the same between Chee cheong fun and Rice noodle roll. So it is the same thing! It should probably be merged, and the unfilled, sliced roll in this photo should be described. Badagnani 03:42, 5 October 2007 (UTC)[reply]

Right. They are all essentially the same thing, same name with different cuttings of the flour. Except the malaysia/singapore ones is not something I would feel comfortable merging into the existing rice noodle roll. That's what I was implying. Benjwong 03:46, 5 October 2007 (UTC)[reply]

Chwee kueh

Is Chwee kueh of Guangdong or Fujian origin? To be honest, it looks like a South Indian idli. Badagnani 02:41, 5 October 2007 (UTC)[reply]

Very interesting stuff. I cannot identify either one. Guangdong cuisine is gigantic so please don't go by me on everything. Another good source is wikiproject HK. Benjwong 02:50, 5 October 2007 (UTC)[reply]

Question

Is there a Cantonese dim sum item that looks just like jiaozi but has a wrapper that is more translucent, maybe made from rice flour or tapioca starch, or a combination thereof? I'm pretty sure I've seen this somewhere. Badagnani 07:41, 5 October 2007 (UTC)[reply]

Or do you mean leaf wrapper and translucent? Benjwong 15:19, 5 October 2007 (UTC)[reply]

No, not a leaf wrapper. It's one that looks like jiaozi (i.e. oblong and crimped edge), but not appearing like a wheat flour wrapper (i.e. white or off-white), but more see-through. Badagnani 16:16, 5 October 2007 (UTC)[reply]

har gau SchmuckyTheCat

No, the shape is different. Har gau is more round and jiaozi is more elongated/crescent shaped. Badagnani 19:35, 5 October 2007 (UTC)[reply]

Here are some from Vietnam. They might just be jiaozi, but the wrapper doesn't look like the regular wheat flour one. Badagnani 19:51, 5 October 2007 (UTC)[reply]

I know little about vietnamese cuisine. Benjwong 21:44, 5 October 2007 (UTC)[reply]

Yeah, but this is what I'm saying: I think there's something that looks almost exactly like this in HK and Cantonese cuisine. Badagnani 22:06, 5 October 2007 (UTC)[reply]

If I go on a random comparison. Then I'd say rice noodle roll sealed with shrimp or dried shrimp really looks like that vietname cuisine item. Benjwong 22:34, 5 October 2007 (UTC)[reply]

Maybe that's what it is. Anyway, I don't want to miss any dim sum items. Badagnani 22:37, 5 October 2007 (UTC)[reply]

There are more items than I can name. So you are sure to miss some. What's on the list now are actually super basic. Benjwong 02:08, 6 October 2007 (UTC)[reply]

Chinese name

Can you add the Cantonese/Mandarin names and hanzi at Pork chop bun? Badagnani 22:23, 7 October 2007 (UTC)[reply]

Talk:Nuomizi

Can you see about the naming of the article at Talk:Nuomizi? Badagnani 02:51, 8 October 2007 (UTC)[reply]

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