Lo mein (Traditional Chinese: 撈麵/撈麪; pinyin: lāo miàn) is a Chinese dish based on stir-fried wheat noodles. It often contains vegetables and some type of meat or seafood, usually beef, chicken, pork, or shrimp. Lo mein is soft noodles while its counterpart chow mein is crispy noodles. Traditional Chinese characters are one of two standard character sets. ... Pinyin is a system of romanization (phonemic notation and transcription to Roman script) for Standard Mandarin, where pin means spell and yin means sound. The most common variant of pinyin in use is called Hanyu Pinyin (Simplified Chinese: , Traditional Chinese: ; pinyin: HànyÇ” PÄ«nyÄ«n), also known as scheme... Chinese cuisine is widely seen as representing one of the richest and most diverse culinary cuisines and heritages in the world. ... Stir frying is a common Chinese cooking technique used because of its fast cooking speed. ... Look up Noodle in Wiktionary, the free dictionary. ... Vegetables in a Market Venn diagram representing the relationship between (botanical) fruits and vegetables. ... Various meats Cold Meat Salad Meat, in its broadest definition, is animal tissue used as food. ... Spaghetti with seafood (Spaghetti allo scoglio). ... A cut of beef. ... Trinomial name Gallus gallus domesticus A chicken (Gallus gallus domesticus) is a type of domesticated bird which is often raised as a type of poultry. ... Two halves of a pig being delivered Pork is the meat taken from pigs. ... Superfamilies Alpheoidea Atyoidea Bresilioidea Campylonotoidea Crangonoidea Galatheacaridoidea Nematocarcinoidea Oplophoroidea Palaemonoidea Pandaloidea Pasiphaeoidea Procaridoidea Processoidea Psalidopodoidea Stylodactyloidea True shrimp are small, swimming, decapod crustaceans classified in the infraorder Caridea, found widely around the world in both fresh and salt water. ... Take-out chicken chow mein from an American Chinese restaurant Chow mein is a stir-fried dish in American Chinese cuisine, consisting of noodles, meat, and cabbage and other vegetables. ...

Lo mein is very similar to the Japanese version of stir-fried noodles, yakisoba. Many instant noodles come in a yakisoba variety which resembles lo mein. Yakisoba ), literally fried noodles, is a dish often sold at festivals in Japan. ... A brick of uncooked instant noodles Instant noodles are dried precooked noodles fused with oil, usually eaten after being soaked in boiling water for 3 to 5 minutes. ... Yakisoba ), literally fried noodles, is a dish often sold at festivals in Japan. ...

In American Chinese restaurants, lo mein is a popular take-out food. In this setting, Lo mein noodles are usually stirred with brown sauce (a sauce made from soy sauce, corn starch, sugar, and other seasoning), carrots, bok choy or cabbage, onions, and shrimp, roast pork, beef, or chicken. Lobster Lo mein, vegetable Lo mein, and "House" Lo mein (more than one meat) are often available. Lo mein and Fried rice are often the only dishes sold without white rice, and is normally more affordable than other dishes. American Chinese cuisine refers to the style of food served by Chinese restaurants in the United States. ... Take-out, carry-out ( in American English ) or take-away ( in British English ) is food purchased at a restaurant but eaten elsewhere. ...

A different style

The Chinese word 撈 (lāo in Mandarin and lau in Cantonese) means scoop something out of water, or separate something from water, like straining. The same written 撈 (pronounced differently as lo) also means stir or mix in Cantonese. It can either mean "stirred by the chef" or "stirred by the eater". The name refers to totally different dishes in different parts of China. Standard Mandarin is the official Chinese spoken language used by the Peoples Republic of China, the Republic of China (Taiwan) and Singapore. ... Standard Cantonese is a variant, and is generally considered the prestige dialect of Cantonese Chinese. ...

Lo mein in Hong Kong, unlike other lo mein elsewhere, is not stir fried. It is almost identical to a regular boiled noodle soup with various toppings, except that the broth is served separately in a bowl. This bowl of broth is distinguishing as Hong-Kong lo mein. Consensus on broth eating is elusive: people drink it before, during, and after eating the noodle. Others dip the noodles into the broth before eating; still others pour a small amount of the broth over the noodles occasionally to keep them moist, but not soaked. The last manner of eating seems most etymologically apt, as the broth is mixed with the noodles at the table according to preference. Boiling is the rapid vaporization of a liquid, which typically occurs when a liquid is heated to a temperature such that its vapor pressure is above that of the surroundings, such as air pressure. ... Noodle soup consists of noodles mixed with chicken or beef stock. ... Broth is a liquid in which meat, fish, cereal grains, or vegetables have been simmered and strained out. ...

See also

• Chinese noodles
• Chow mein
• Lamian
• Pancit
• Ramen
• Yakisoba