Talk:Chow mein

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Etymology

What should be the correct origin for the name Chow mein? On 18:15, 6 March 2014, user 81.155.166.165 (talk) correctly points out that origin of the name mentioned in the article leading paragraph as it stood prior to 6 March 2014 contradicted with what was written in the Etymology section. User 81.155.166.165 went and changed the article leading paragraph to agree with the Etymology section.

Unfortunately, the change created by 81.155.166.165 on 6 March 2014 has created a new contradiction since the original leading paragraph was supported by statement published in the book on page 239 The Food of China: A Journey for Food Lovers by Deh-Ta Hsiung and Nina Simonds [1] and the current Etymology section is not supported by any publication.

Should the current Etymology section be consider original work and thus should be deleted as unsourced material? Or should the citation be ignored?

69.95.126.74 (talk) 02:40, 15 March 2014 (UTC)[reply]

69.95.126.74 (talk) 02:35, 15 March 2014 (UTC)[reply]

Besides the dispute on the Etymology, chāu-mèing or chao mein, or even perhaps even xiao mian, what does the phrase refer to? Is the mien the word for noodle? Thanks, Group29 (talk) 18:07, 13 May 2014 (UTC)[reply]

You can see chāu-mèing and chao mein are minor variant romanizations of the same words. "Chao3" means fried, "mian4" means noodles, to spell them in modern pinyin. Colin McLarty (talk) 13:19, 9 September 2015 (UTC)[reply]

This is widely found in China

The article says this dish is popular in the Chinese diaspora, and discusses only varieties of it outside China (although the article also says the name originated around Taishan). But 肉炒面 (rou4 chao3 mian4/pork chow mein) is very common in neighborhood restaurants in Beijing and Taiyuan, to my knowledge. I expect that all across China people often fry noodles with some meat or vegetables. Colin McLarty (talk) 13:04, 9 September 2015 (UTC)[reply]

That's right. Here in Xinjiang, the chao mian is flavored with dried chilis, black pepper, tomato paste, and onion. It's also commonly cooked halal with beef or mutton instead of pork due to the region's Muslim majority population. The use of tomato paste in particular makes it quite distinctive from its counterparts in other parts of China, giving it a zesty, acidic note, and many people adjust the taste with black vinegar, dried chili paste, and sometimes ground black pepper at the table in the same way that Westerners add salt or black pepper from a shaker. It's originally a dish of the Han and Hui ethnic groups, but now it's been adopted into Uyghur, Kazakh, Kyrgyz, Mongol, Tajik, and other local minority cultures. This article should reflect chow mein found in China and not just that of the diaspora. 49.115.156.192 (talk) 12:33, 17 November 2015 (UTC)[reply]

Traditional 炒麵 belongs to Fried noodles. --Yel D'ohan (talk) 22:23, 3 May 2018 (UTC)[reply]

External links modified

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Added archive https://web.archive.org/web/20130927170954/http://jccabulletin-geppo.ca/national-feature/the-legacy-of-the-cumberland-chow-mein/ to http://jccabulletin-geppo.ca/national-feature/the-legacy-of-the-cumberland-chow-mein/

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Source Issue

Apologies if my formatting is incorrect, this is my first time adding to a wiki article. The fifth paragraph under the section titled American Chinese Cuisine states that "Crispy chow mein is usually topped with a thick brown sauce, while steamed chow mein is mixed with soy sauce before being served." However the linked citation (https://web.archive.org/web/20131206170148/http://www.madeinfallriver.com/content/pounds-noodles-pile-chow-mein-factory) has zero mention of soy sauce anywhere in the article. This seems like a pretty glaring oversight. I came here hoping to find what the typical sauce used on American style soft chow mein is and instead found a what appears to be a bogus statement without a supportive source. 2001:4898:C800:12:A2B8:4090:FCE6:FD5 (talk) 22:28, 1 July 2023 (UTC)[reply]