https://www.chinesefoodwiki.org/index.php?action=history&feed=atom&title=Banmian 2026-10-23T13:33:22Z Revision history for this page on the wiki MediaWiki 1.37.1 https://www.chinesefoodwiki.org/index.php?title=Banmian&diff=1892&oldid=prev 2026-09-24T05:00:51Z

<p>[CFWK] Create dish page (Infobox + Commons)</p> <p><b>New page</b></p><div>{{#seo:<br /> |title=Banmian (板面) - Chinese Food Wiki<br /> |keywords=Banmian,板面,板麵,pan mee,Hakka noodles,Malaysian Chinese food<br /> |description=Banmian (板面), also pan mee, are flat hand-torn or knife-cut wheat noodles served in soup or dry, rooted in Hakka/Minnan practice and famous in Malaysia.<br /> }}<br /> <br /> {{Infobox chinese food<br /> | image = Banmian.jpg<br /> | caption = Banmian<br /> | alternate_name = Ban mian; pan mee; Hakka / Minnan flat noodles<br /> | pinyin = Bǎn miàn<br /> | type = Flat wheat noodle soup or dry tossed noodles<br /> | course = Main / noodle soup or dry noodles<br /> | country = China<br /> | region = Hakka and Minnan communities in Fujian/Guangdong; Malaysia and Singapore as pan mee; related northern &quot;board noodle&quot; shops<br /> | other = Flat board-style noodles — soup or dry; Malaysian pan mee is a famous diaspora form<br /> }}<br /> <br /> '''Banmian''' (Simplified Chinese: 板面; Traditional Chinese: 板麵; Pinyin: ''Bǎn miàn''; also ban mian or Malay/English '''pan mee''') are flat wheat noodles traditionally associated with Hakka and related southern Chinese kitchens, served in anchovy or meat broth or tossed dry with minced meat, mushrooms, and leafy greens. The name evokes noodles shaped on a board or cut into flat strips. Malaysian and Singaporean pan mee (including chili pan mee) is a well-known diaspora form. Soft claims that every flat Chinese noodle is &quot;banmian&quot; blur a named category; this page covers the Hakka/Minnan–linked flat noodle tradition and its Southeast Asian Chinese descendants. It is '''not''' [[Lanzhou Beef Noodles]] and '''not''' [[Knife-cut Noodles]] as a Shanxi category, though textures can look related.&lt;ref name=&quot;wp&quot;&gt;[https://en.wikipedia.org/wiki/Ban_mian English Wikipedia]&lt;/ref&gt;<br /> <br /> == Characteristics ==<br /> <br /> Noodles are flat, irregular or strip-cut, and chewy; soup versions are savory with dried anchovy or pork stock; dry versions are coated with savory mince and chili oil in many Malaysian stalls.<br /> <br /> == Ingredients (overview) ==<br /> <br /> Wheat flour dough (sometimes egg), broth (anchovy/ikan bilis common in Malaysian pan mee), minced pork, mushrooms, leafy greens, fried onion, chili.<br /> <br /> == History and culture ==<br /> <br /> Hakka and Minnan noodle practice traveled with migrants; Malaysia popularized &quot;pan mee&quot; as a hawker staple. Mainland shops also sell 板面 under regional recipes. Soft single-town inventorship claims are folk. See [[Fujian Food]] and [[Guangdong Food]].<br /> <br /> == Serving and variations ==<br /> <br /> Lunch bowl, soup or dry; hawker and noodle-shop staple. See [[Fujian Food]], [[Yong Tau Foo]], and [[Knife-cut Noodles]].<br /> <br /> == See also ==<br /> <br /> * [[Fujian Food]]<br /> * [[Guangdong Food]]<br /> * [[Yong Tau Foo]]<br /> * [[Knife-cut Noodles]]<br /> * [[Lanzhou Beef Noodles]]<br /> * [[List of dishes (A-Z)]]<br /> <br /> == References ==<br /> {{Reflist}}</div>

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