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The enduring mystery behind Chow mein
Probably the most popular form of Chinese cuisine, the origins of Chowmein are appropriately veiled in mystery. The term itself means `fried noodles` and is believed to have originated in Northern China where wheat formed the staple diet.
Probably the most popular form of Chinese cuisine, the origins of Chowmein are appropriately veiled in mystery. The term itself means “fried noodles” and is believed to have originated in Northern China where wheat formed the staple diet.
There are two conclusions that food historians do not refute when it comes to chow mein. First, that nobody knows where and when the first chow mein was made, and secondly that noodles have been known to Chinese cooks since ancient times.
There is also little doubt that chowmein made its appearance in the mid-19th century when Chinese immigrants made their way to American shores. However, this particular dish has undergone various changes over time from Americanised versions to frozen and canned variety.
According to Alan Davidson, Oxford Companion to Food, “chao mian” a Chinese dish comprised of pre-boiled noodles stirfried with meat and vegetables, is the inspiration for chow mein. The basic difference between the two are the noodles. The noodles in chow mein are deep fried in bundles, making them crisp and brittle, while those of the original Chinese dish tend to be soft.
According to John F. Mariani, Encyclopedia of American Food and Drink, chow mein is described as “a Chinese-American dish made of stewed vegetables and meat with fried noodles”. The first time it appeared in print was in 1900. In its present day form, chow mein has little resemblance with authentic Mandarin cuisine. However, due to its inexpensive ingredients, chow mein went on to become popular in America as a lunch dish.
Just as chop suey is known as the Chinese food for the American masses, chow mein is known as a dish for the gourmets.
Noodles are crucial to the way chow mein tastes and the deep fried American versions couldn’t be more far removed from China. In the Chinese tradition, freshly boiled noodles are stir-fried in hot oil until they are crisp on the outside, but tenderly soft in the centre. This is then served with a stir-fried mixture of vegetables and strips of meat.
- Jigme Palden Pazo.
There are two conclusions that food historians do not refute when it comes to chow mein. First, that nobody knows where and when the first chow mein was made, and secondly that noodles have been known to Chinese cooks since ancient times.
There is also little doubt that chowmein made its appearance in the mid-19th century when Chinese immigrants made their way to American shores. However, this particular dish has undergone various changes over time from Americanised versions to frozen and canned variety.
According to Alan Davidson, Oxford Companion to Food, “chao mian” a Chinese dish comprised of pre-boiled noodles stirfried with meat and vegetables, is the inspiration for chow mein. The basic difference between the two are the noodles. The noodles in chow mein are deep fried in bundles, making them crisp and brittle, while those of the original Chinese dish tend to be soft.
According to John F. Mariani, Encyclopedia of American Food and Drink, chow mein is described as “a Chinese-American dish made of stewed vegetables and meat with fried noodles”. The first time it appeared in print was in 1900. In its present day form, chow mein has little resemblance with authentic Mandarin cuisine. However, due to its inexpensive ingredients, chow mein went on to become popular in America as a lunch dish.
Just as chop suey is known as the Chinese food for the American masses, chow mein is known as a dish for the gourmets.
Noodles are crucial to the way chow mein tastes and the deep fried American versions couldn’t be more far removed from China. In the Chinese tradition, freshly boiled noodles are stir-fried in hot oil until they are crisp on the outside, but tenderly soft in the centre. This is then served with a stir-fried mixture of vegetables and strips of meat.
- Jigme Palden Pazo.