Dear all,

Noodles is a a legendary dishes.
Review the below to find out.

http://food-n-beverages.blogspot.com/

Tks

On Aug 3, 5:32 am, sharing info gmail.com> wrote:

I think Lo-Mein comes from Fujian province. I had that regularly when
I was a kid in Malaysia. Very delicious, but I have never found it in
the Western countries.

I didn't come across Chow-mein until I came over to UK. The word is
derived from Cantonese. It just means stir-fried noodles.

There are 101 ways how noodles can be stir-fried, and not just the
Western Chinese take-away style.

I think the starting point is to discuss what the noodles are made of.
As far I am away, they can be made of

On Aug 3, 12:32 pm, sharing info gmail.com> wrote:

i think most noodle in china has a story behind it, when i was
travelling back then each noodle has a story..usually about the
emperor or some story between husband and wife

On Aug 3, 12:32 am, sharing info gmail.com> wrote:

* Lame blog
* Not about tea
* Please post on rec.food.dumb.blogs, not here

juliantai googlemail.com> writes:

Come to New York, where lo mein is as common as pizza!

/Lew

It's common along with stir-fry rice in our Chinese Buck-A-Scoop hole-
in-the-wall diners around town. The Buck is now inflated with an
additional thirty cents since they first appeared 5 years ago. You
want plenty of cheap stir-fry its the only place to go. I wished one
was close by.

Jim

Lewis Perin wrote:

On 2007-08-03 02:41:23 -0500, juliantai googlemail.com> said:

In any even halfway decent Chinese Restaurant in the United States, Lo
Mein is a staple of the menu.

On Aug 2, 9:32 pm, sharing info gmail.com> wrote:

Actually this IS a lame blog and has nothing to do with tea.
However, if you want to read about Chinese noodles and Chinese food in
general, one of our own teaheads has a great blog - (Soupnoodles)
www.soupnoodles.com and he is a tea junkie.
Shen

"Shen" gmail.com> wrote in message
news:1186191880.019822.257380@d30g2000prg.googlegroups.com...

Thanks for that link Shen, I'm always on the lookout for blogs like that.

Lewis/Jim/Aaron

Opp... thanks for pointing out.

In the Fujian style in Malaysia, we tend to add vnegar to the noodle
to make it taste good. :)

Julian