Yi Mian is a type of egg noodle that originates from Guangdong province. Shaped like spaghetti, it is made from eggs and flour. But the egg noodle is first cooked in boiling water and deep fried twice (not unlike instant noodles). The delicacy, definitely not for those who are counting their calories, is perfect with dishes that feature thick gravy or sauce.
Why is it famous?
Legend has it that the dish was created accidentally when the chef of the Qing Dynasty calligrapher Yi Bingshou (1754-1815) mistakenly put egg noodles that had already been cooked into a wok filled with boiling oil. The chef improvised and decided to serve the noodles together with a stock. Unexpectedly, the dinner guests loved the dish and sang its praises.
Where is the best place to eat it?
One of the most popular variations of the noodle meal is one that’s cooked with lobster. In Hong Kong, many restaurants serve Yi Mian with braised lobster too, sometimes topped with grilled cheese.
For a unique dining experience try Loaf On Seafood in Sai Kung, Hong Kong. The restaurant, which was awarded one Michelin star in 2012, is famous for its fresh seafood.
Loaf On Seafood, 49 Market Street, Sai Kung, Hong Kong (Tel: +852 2792 9966).
© ChinTell Ltd. All rights reserved.
Exclusively sponsored by HSBC.
The Week in China website and the weekly magazine publications are owned and maintained by ChinTell Limited, Hong Kong. Neither HSBC nor any member of the HSBC group of companies ("HSBC") endorses the contents and/or is involved in selecting, creating or editing the contents of the Week in China website or the Week in China magazine. The views expressed in these publications are solely the views of ChinTell Limited and do not necessarily reflect the views or investment ideas of HSBC. No responsibility will therefore be assumed by HSBC for the contents of these publications or for the errors or omissions therein.