Back لميان Arabic Lamian (Teigwaren) German Lamian Spanish Lamian French Lamian ID Lamian Italian 拉麺 Japanese Lamian JV 납면 Korean Lamian Malay
 Lanzhou-style beef lamian | |
| Alternative names | shuaimian (甩麵), chemian (扯麵), chenmian (抻麵) |
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| Type | Chinese noodles |
| Place of origin | China |
| Region or state | East Asia |
| Serving temperature | Hot |
| Main ingredients | Wheat noodles, meat-based broth, vegetables or meat |
| Variations | Tangmian (湯麵), chaomian (炒麵), daoxiaomian (刀削麵) |
| Lamian | |||||||||||||||||||||||
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| Simplified Chinese | 拉面 | ||||||||||||||||||||||
| Traditional Chinese | 拉麵 | ||||||||||||||||||||||
| Hanyu Pinyin | lāmiàn | ||||||||||||||||||||||
| Literal meaning | Pulled noodle | ||||||||||||||||||||||
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Lamian (traditional Chinese: 拉麵; simplified Chinese: 拉面; pinyin: Lāmiàn; "pulled noodles") is a type of soft wheat flour Chinese noodle that is particularly common in northern China. Lamian is made by twisting, stretching and folding the dough into strands, using the weight of the dough.[1] The length and thickness of the strands depends on the number of times the dough is folded.[1]
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