Category:Lo mein

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<nowiki>Lo mein; 撈麪; Lo méin; Lo mein; Ло мейн; 拌麺; 拌麵; 拌面; 拌麵; 로우민; lo mein; شعيريه لو مين; 拌面; Lo mein; piatto della cucina cinese; Lloj ushqimi; 面条食品; Cantonese noodle dish; Gŭangdonga nudela plado; 面条食品; kinesisk maträtt; 撈麵; 撈麵; 拌面; 라오몐; 반몐; 로메인; Banmian; 撈麵; 拌面; 捞面; 捞面; 捞面</nowiki>
lo mein 
Cantonese noodle dish
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English: Etymology: The term lo mein comes from the Cantonese lou1 min6 (撈麵), meaning "stirred noodles".The Cantonese usage of the character 撈, pronounced lou1 and meaning "to stir", in its casual form, differs from the character's traditional Han meaning of "to dredge" or "to scoop out of water" in Mandarin, in which case it would be pronounced as laau4 or lou4 in Cantonese (lāo in Mandarin). In Mandarin, the dish is called lāo miàn. In its country of origin, it is made of thin flour and egg noodles which are notable for their elastic texture.

Subcategories

This category has the following 2 subcategories, out of 2 total.

Media in category "Lo mein"

The following 39 files are in this category, out of 39 total.