Chow mein (Chinese cuisine) : Chow mein are Chinese noodles stir-fried Asked vegetables and sometimes from meat or tofu.
Etymology, pronunciation and writing: (/tʃ aʊ m eɪ n/ and /tʃ aʊ m Ï n/, simplified Chinese: 炒面, traditional Chinese: 炒麵; pinyin: chǎomiàn).
The name is a romanization of the Taishanese Chau-mėn.
The dish is popular throughout the Chinese diaspora and it appears on the menus of most overseas Chinese restaurants. It is particularly popular in India in Nepal in United Kingdom and United States of America.
The words chow mein mean “ noodles fried ”, also loosely translating as “ noodles fries » ; in English, chow also meaning “stir-fried” and mein also meaning “noodles”.
The pronunciation chow mein is an English corruption of the Toishanese pronunciation Chau-mėn. The Toishan dialect was spoken by migrants to North America from Toishan.
– American Chinese cuisine: In American cuisine of Chinese origin, there is a flat compound pasta fried, meat (that of chicken being the most common, but the porc, beef, shrimp or tofu are sometimes substituted for it), the onions and celeri. It is often served as flat specific about restaurants Westernized Chinese.
Chow mein vegetarian ou Vegan is also common.
There are two main types of chow mein available in the market:
Chow mein steam cooked, and Chow mein crisp, also known as chow mein à la Hong Kong (see below).
Chow mein steam cooked has texture more fresh, while the crisp is more crisp so more sec. Crispy chow mein uses noodles flat fried, while mild chow mein uses long, round noodles.
Crispy chow mein has either onions and celery in the finished dish, or is served "filtered", without vegetables.
Chow mein steam cooked can contain many types of vegetables in the finished dish, most often onions and celeri, but sometimes carrots, cabbage and germs de mung bean.
Crispy chow mein is usually topped with a brown sauce thick, while the chow mein steam cooked is mixed with soy sauce before being served.
There is a regional difference in the United States between the use of the term "chow mein" on the East Coast and the West Coast of the United States.
On the East Coast, “chow mein” is still the crispy or “Hong Kong style.” In some restaurants located in these areas, crispy chow mein noodles are sometimes fries and could be crispy “like those in boîtes » or “fries as crispy as potatoes hash browns ».
A few steps from the East Coast, "chow mein" is also served on rice. There, the style steam cooked using noodles soft is a separate dish called " mein ". On the West Coast, "chow mein" is always of the type steam cooked ; the style crisp is simply called “chow mein”
The crispy version of chow mein can also be served in a pain type to hamburger as sandwich chow mein
There are also variations on how either of the two main types of chow mein can be prepared as a dish. When ordering "chow mein" in certain restaurants in Chicago, dinner can receive " chop suey poured on noodles fries crunchy".
À Philadelphia, Americanized chow mein tends to be similar to chop suey but has noodles fries crispy on the side and includes a lot of celeri as well as bean sprouts and it is sometimes accompanied de fried rice.
Star Tribune reporter Jeremy Iggers describes "chow mein style Minnesota " like a porridge green of celeri as well as porc chopped topped with ribbons of chicken gray ".
In the region, journalist William Wong made a similar comment about what is sold as chow mein in places like Minnesota. A published recipe for chow mein served in Minnesota includes generous portions of celeri as well as bean sprouts. Another variation of Minnesotan chow mein includes minced meat de beef and velvety Asked champignons.
The historians offood and cultural anthropologists have noted that chow mein and other dishes served in restaurants Chinese-Americans located away from areas without an Asian American population tend to be very different from what is served in China and are heavily modified to fit the taste preferences of the dominant local population. For example, the chow mein sauce served in the region of Fall River more closely resembles that used in the local cuisine of the New England than that used in traditional Chinese cuisine. The founder of food manufacturer Chun King and the creator of chow mein in conserve admits to using Italian spices to make his product more palatable to Americans whose ancestors came from Europe.
Chow mein was mentioned as early as 1920, in the novel Main Street by writer Harry Sinclair Lewis (1885-1951). It is often confused with chop suey ; a dish incorrectly labeled as chow mein that was sometimes served in restaurants restaurants American distributors soda pharmacies, cafeterias schools, senior facilities, military base halls. In many of these cases, this particular dish was served on fried rice and did not understand noodles.
In 1946, one of the first companies to market canned “chow mein” was Chun King. The product's creator was Jeno Paulucci, the son of Italian immigrants, who developed a recipe based primarily on spices Italian foods that would better cater to the dietary preferences of European immigrants and some Americans of similar ethnic origins. To reduce costs, Paulucci replaced the water chestnuts expensive by rods de celeri at lower cost which were originally intended forfood du livestock. Paulucci's company became so successful selling chow mein and chop suey en conserve that President Gerald Ford” joked, “What’s more American than a company built on a good Italian chop suey recipe?” praising Paulucci's achievements with Chun King. After Paulucci sold Chun King in 1966, the company was sold several times until it was dissolved in 1995.
In 1960, Paulucci described in the New York Times that "At Chun King, we have produced a type chow mein stew. I guess this guy has been around for thirty – maybe forty – years. To do this, all meat, seasonings and vegetables are thrown into a kettle and cooked for hours – until everything is cooked. "
"Take-out" restaurant sales are almost three times higher than in food markets. Paulucci wanted to increase his market share by using more effective advertising.
– Australian Chinese cuisine: Traditional chow mein is made with noodles Asked eggs are porridge and filtered and left to slimming. They are then sautéed and finally left at the bottom of the wok et in a hurry downwards, this makes the noodles crispy on the edges and underside. Chow mein is prepared with sea food, often just shrimp, chicken, beef or porc wire rack. Australian restaurants serve a combination of chow mein or just one type. The meat of chicken as well as beef is simply softened with a little bit of baking soda. The sauce is based onail, rice vinegar, broth light and, from MSG (sodium glutamate) Of salt as well as corn flour. THE vegetables are generally a green vegetable such as bok choi or sum choy (Cantonese cabbage), a little of carrot finely chopped, but others green vegetables are used. All of this mixed is sauté and poured on the noodles. Chow mein is quite unique because its noodles are at the same time soft partly but also crispy.
– Brazilian Japanese cuisine: Chow mein was brought to Brazil by Japanese immigrants and is therefore called yakisoba (Portuguese pronunciation: [jakiˈsoβɐ] or [jakisoˈba]). It corresponds to the likes Brazilian rather than Japanese tastes, and so it is more similar to North American versions of chow mein.
Pastelarias and Asian restaurants in Brazil serve it throughout the country. They are generally presented in version chicken (the most common), beef, shrimp et porc, the versions Vegetarian et œuf being much rarer. THE yakisoba Brazilian is usually served much more and cook until pasta is than Japanese, also being rich en soy sauce, Sesame oil et vegetables, almost always including at least the carrot, cabbage,onion and at least one dark green species (usually other than the kale, green cabbage), spinach, chicory or mustard) like sum choy (Cantonese cabbage), and less often bean sprouts, broccoli ou broccoli, zucchini, shiitake, p and cucumber.
Yakibifum ([jakibiˈfũ], from Japanese yakibīfun), its equivalent which uses rice vermicelli instead of noodles de wheat. THE garnishes de Spring Rolls Brazilians (rolinhos-primavera or Japanese harumakis) generally use the same ingredients them noodles fried in restaurants or chain restaurants fast food, even though Spring Rolls can have cheese, usually from fromage blanc (as the catupiry or other), kinds of cream cheese ou queijo mines, or tofu instead of meat.
All, but most often and especially Spring Rolls, can be served with bright red molho agridoce (sweet and sour sauce Brazilian) which combines the ketchup, vinaigre, sucre,anis étoilé and others spices.
– Canadian Chinese cuisine: Westernized Chinese restaurants in Canada may offer up to three different types of chow meins, none of which are identical to either of the two types of American chow mein. Cantonese-style chow mein contains noodles Asked eggs golden et crispy, peppers greens, snow peas, bok choi, bamboo shoots, water chestnuts, shrimp, roast de porc Chinese (char siu), from chicken and beef, and is served in a sauce thick. Regular chow mein is similar to other Western chow meins but contains much more mung bean sprouts ; some recipes. regional ones can completely replace the bean sprouts by the noodles. At Canada, Hong Kong-style chow mein similar to chow mein nature but is always served on a bed de noodles Asked eggs golden et crispy. The Japanese Canadian community also has its own version of chow mein which may include algues dried and Ginger au vinaigre and can be served in a little bread.
À Newfoundland, chow mein does not contain noodles. In place of noodles, cabbage minced in such a way as to resemble noodles is used as a substitute. Although no one knows why this change occurred, it is believed that the island's remoteness in the North Atlantic during its history during independent and self-governing British rule contributed to the lack of availability of ingredients needed from the rest of North America or Europe, while keeping the basic principles of chow mein.
- Caribbean : Many natives of the Western Caribbean include mein chow in their cuisine, especially island peoples like in Trinidad and Tobago and Jamaica which have a significant ethnic Chinese population; much Chinese cuisine has found its way into the general population.
In addition, some countriesAmerique du Sud, as the Guyana and Suriname, culture and cuisine are similar to those of Caribbean. These chow mein dishes are cooked in the same way, with green beans, carrots, peas, onions and many others vegetables. The meat used is mainly chicken and sometimes from porc and/or shrimp. The main difference is that spices local are added and the flat is often served with Scotch bonnet peppers and / or black pepper sauce.
- AT Cuba, Besides immigrant-owned tourist hotels that often serve Western-style Chinese food, local Chinese restaurants can be found within Havana which offer a distinct Cuban style chow mein.
- At Panama, chow mein is prepared with a mixed de carrots and cabbage grated with some meat de porc or chicken and served on noodles. Another recipe includes grains de corn.
– Indian Chinese cuisine: Chow mein is also common in Chinese-Indian, Chinese-Bangladeshi and Chinese-Pakistani cuisine. In India, it was introduced by the Chinese from Calcutta. For diets vegetarians, there exists a variant Indian, chow mein vegetables, which consists of noodles au cabbage, bamboo shoots, pods de because, peppers greens and carrots. In the New Delhi area, chow mein can sometimes include bread with the mixed noodles and vegetables. Another Indian variant without meat includes thescrambled egg as a source of protein.
The region of Calcutta has its own variant which is called Calcutta Chow Meinou or Calcutta Chowmin which also includes pimento green andail away.
- Indonesia : There are two Indonesian versions of chow mein. One is Fried noodles, which is (sometimes spice) a dish of noodles fried with variants about garnishes, and the other is a flat de noodles crispy garnished de sauce which is enough popular and which existed in practically all Chinese restaurants in Indonesia. He becomes popular with the name of I fu mie or Mi Siram, which literally means noodles soaked, in Indonesian Chinese cuisine.
In Indonesia, Ifu mie is usually served with a egg sauce thick with some cauliflower, broccoli, champignons, a kekian cake made with shrimp and chicken mixed with some tapioca.
Many variants exist like that Vegetarian or sea food which contain squid, shrimp and fish instead of kekian. The dish is often confused with Lo mein.
– Mexican Chinese cuisine: Chow mein has gained popularity in Mexico, which received waves of Chinese immigrants in the past, particularly in the northwest Mexico. Mexicali, a town of Baja California, is known for its special type of chow mein, which usually uses ingredients Mexicans as substitutes for ingredients Chinese traditional, an adaptation that was made by Chinese immigrants who settled in the area.
– Nepalese cuisine: The Tibetans who settled in Nepal brought chow mein with them. It's a in case popular in Nepal. The Newari people of Kathmandu valley uses the meat de buffalo of water and the chicken in their cuisine, and chow mein in Nepal is often food with someonion, vegetables and buffalo.
– Peruvian Chinese cuisine: Chinese cuisine is very popular au Peru and is now part of Peruvian culture traditional. Chow mein is known to Peruvians as Tallarín saltado et can contain des peppers, onions, Green onions and tomatoes.