CNY Flashback: Chinese New Year Breakfast

Talking about vermicelli - this has been described to be a type of pasta but get confused you would! Vermicelli has its history in many parts of the world, not just in China and various parts of East Asia but also in Italy, Americas, Middle East and even North EastAfrica. In East Asia, there is the rice vermicelli often described as rice noodles. Then, there is the vermicelli made from mung bean, which is translucent when cooked and vermicelli made of wheat. The latter, commonly used in Chinese cuisine, is called mee sua 面线 in Hokkien, min seen in Cantonese and mian xian in Mandarin Chinese: mian xian). My sister-in-law always cooks that(inset) for Chinese New Year breakfast. Bless her! For me, it's better than bread or cornflakes!

Comments

Liudmila said…
The difference is the souce that is local in every pèlace. I would like to taste this yourth. Have to visit a chinese restaurant. 100 years passed when I was there last time...
footiam said…
It is easy to cook a chinese meal. But then, I think it is difficult to get the ingredients over there.
Liudmila said…
You are right, that notice many persons:the same food made by the same person but in different place is never so, as it was in it's homeland.
footiam said…
The one that tastes the best is made by mom!

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