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拉面 La Mian World

the quest for the perfect noodle

Tag Archives: 山西菜

So this is something new to me: the single strand noodle or Yi Gen Mian. Wandering around one of Singapore’s endless shopping malls (which sometimes have as many floors underground as they have above plus several roof top areas) I stopped in awe when I saw this young man pulling what seemed to be an endless string of noodles.

According to the menu of the Din Gi Noodle House, which features this open kichen concept, Yi Gen Mian originate from Shanxi province in central China. Shanxi together with neighboring Shaanxi (yes, there is one more “a”) are both famous for its noodle making and noodle dishes (in both cases with two “o”).

It is quite an impressive process to produce this longest of long noodles. First, one chef rolls long half finger thick strands of noodles and lays them out in a spiral in a metal bowl. When patrons order their noodles the Yi Gen Mian chef starts pulling this spiral into thick spaghettis and placing it into the boiling water. The dough seems to be of a different consistence from La Mian since they will boil in the water seemingly longer. However, in essence they also tasted a lot softer than my favorite al dente made classic La Mian. Maybe some shorter cooking process next time, dear Yi Gen Mian chef?

Unfortunately there is not much to be found out about Yi Gen Mian in the internet in any language that I am capabale of understanding. Yi Gen Mian however, are not to be confused with Yi Mian or Ee-fu Mian which originate from the south of China and are made with eggs instead of only flour and water[1]. They are referred to as longevity noodles. Due to its length the Yi Gen Mian would also make a lot of sense to be considered longevity noodles. I shall have them as my birthday meal next time in any case!

Din Gi Noodle House (鼎记面馆), #B2-50-51, Plaza Singapura, 68 Orchard Rd, Singapore 238839

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