Migan

Migan

Type	Chinese noodles
Place of origin	China
Region or state	Yunnan
Created by	Dai people
Main ingredients	Non-glutinousrice
Other information	Served inbroth,orstir fried.

Migan(Chinese:Mễ làm;pinyin:mǐgàn) is a type ofrice noodlefrom theDai people,aTaicultural group fromYunnan Province,China.It is made from ordinary non-glutinousrice, and it is only sold fresh.

Difference from other noodles

Unlike the circularmixian,miganis primarily defined by its relatively broad and flat shape.It is somewhat less widely available thanmixian,even within Yunnan, though it is still common.

Miganis both rice flour based and freshly prepared, which differentiates it from the transparentfensinoodles that are common throughout much of mainland China.

Serving

Migan is typically served either in broth (often a chicken based broth, and particularly commonly consumed in the morning, though still consumed all day) orstir fried(perhaps more common in the evening).

As with mixian, when migan is served in broth it is common for a range of individual condiments to be presented for customers to add to their bowl themselves. Condiments typically includechilli(diced fresh chilli, plus at least one or two prepared chilli pastes, often mixed with oil),coriander,garlic,pepper (bothregular pepperand powdered or wholeSichuan pepper),salt,spring onion,soy sauce,tomato,vinegarandzhe'ergen(a spicy root common to southwestern China).Chefs generally prepare the noodles without breaking them.

See also

• Mixian (noodle)
• Rice, History of domestication and cultivation
• Yunnan cuisine
• Rice noodles