Mixian (noodle)

Mixian (Chinese: 米线) is a type of rice noodle from the Yunnan province of China. It is made from non-glutinous rice and is a staple food in Yunnan cuisine. Mixian is often served in a hot broth, either mild or spicy, with various toppings such as meat, vegetables, and herbs.

History

The exact origin of Mixian is unknown, but it is believed to have been developed in the Yunnan province. The noodle has been a staple food in the region for centuries and is an integral part of Yunnan cuisine.

Preparation and Serving

Mixian is made by soaking and grinding rice into a paste, which is then extruded into thin, round noodles. The noodles are typically boiled until they are soft and chewy.

Mixian can be served in a variety of ways. It is often served in a hot broth, either mild or spicy, with various toppings. Common toppings include cooked meats such as pork, chicken, or beef, as well as vegetables, herbs, and spices. Mixian can also be served dry, with the toppings and sauce served on the side.

Cultural Significance

Mixian is more than just a food in Yunnan province; it is a part of the local culture and lifestyle. It is commonly eaten for breakfast, lunch, and dinner, and is a popular choice for late-night meals. Mixian is also often served at celebrations and festivals.

See Also

• Rice noodle
• Yunnan cuisine
• Chinese cuisine

This article is a stub related to food. You can help WikiMD by expanding it!

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  米线 Rice Noodles - 原味小吃 Yuanwei Xiaochi
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  Yuanyang red rice noodles
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  Mixian condiments