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Cellophane noodles
Dried cellophane noodles
Chinese name
TraditionalChinese:
1. ??2. ??3. ??4. ??
SimplifiedChinese:
1. ??2. ??3. ??4. ??
Literal meaning:
1. powder thread2. winter powder3. slender powder4. line powder
Transliterations
Mandarin
- HanyuPinyin:
1. fen3 si12. d?ng f?n3. xi4 fen34. xian4 fen3
Min
- HokkienPOJ:
2. tang-h
Cantonese
- Jyutping:
1. fan2 si12. dung1 fan23. zi2 fan24.sin3 fan2
Japanese name
Kanji:
??
Korean name
Hangul:
??
Hanja:
??
Thai name
Thai:
????????(woon sen or wun sen)
Vietnamese name
Vietnamese:
1. mi?n2. b t3. b t
Cellophane noodles (also known as Chinese vermicelli, bean threads, bean thread noodles, or glass noodles) are a type of transparent Asian noodle made from starch (such as mung bean starch, sweet potato, potato, cassava or canna starch), and water.
They are generally sold in dried form, boiled to reconstitute, then used in soups, stir fried dishes, or spring rolls. They are called "cellophane noodles" or "glass noodles" because of their appearance when dried, resembling cellophane, a clear material or a translucent light gray or brownish-gray color.photo
Cellophane noodles are generally round, and are available in various thicknesses. Wide, flat cellophane noodle sheets called mung bean sheets are also produced in China.
Cellophane noodles should not be confused with rice vermicelli, which are made from rice and are white in color rather than clear.
Contents
1 In China
1.1 Naming
1.2 Production
1.3 Use
1.4 Health concerns
2 Outside China
3 See also
4 References
5 External links
//
In China
Naming
In Chinese, the most commonly used names are:
f?n s? (??): with f?n meaning "powder" and s? meaning "thread"
d?ng f?n (??): with the literal meaning of "winter powder"
They are also marketed under the name saifun, the Cantonese pronunciation of the Mandarin x f?n (??; literally "slender powder"), though the name fan2 si1 (??) is the term most often used in Cantonese.
Production
In China, the primary site of production of cellophane noodles is the town of Zhangxing, in the city of Zhaoyuan (???), which is administered by the prefecture-level city of Yantai, in the eastern province of Shandong. However, historically, the noodles were shipped through the port of Longkou (which is also under the administration of Yantai), and thus the noodles are known and marketed as Longkou fensi (simplified: ????; traditional: ????).
Use

Cellophane noodles have a clear see-through color when cooked. It is generally much longer than rice vermicelli.
In China, cellophane noodles are usually made of mung bean starch and are a popular ingredient used in stir fries, soups, and particularly hot pots. They can also be used as an ingredient in fillings for a variety of Chinese jiaozi (dumplings) and bing (flatbreads), especially in vegetarian versions of these dishes. Thicker cellophane noodles are also commonly used to imitate the appearance and texture of shark's fin in vegetarian soups. Thicker varieties, most popular in China's northeast, are used in stir fries as well as cold salad-like dishes. A popular soup using the ingredient is fried tofu with thin noodles (??????; pinyin: ydfu-xif?nt?ng). A popular Sichuan dish called ants climbing a tree (????; mayishangshu) consists of stewed cellophane noodles with a spicy ground pork meat sauce.
Health concerns
In 2004, testing by Chinese authorities determined that some brands of cellophane noodles produced in Yantai, Shandong were contaminated with lead. It emerged that several unscrupulous companies were making their noodles from cornstarch instead of mung beans in order to save costs, and, to make the cornstarch transparent, were adding lead-based whiteners to their noodles. In December 2006, Beijing authorities again inspected cellophane noodles produced by the Yantai Deshengda Longkou Vermicelli Co. Ltd. in Siduitou village, Zhangxing town, Zhaoyuan city, Yantai, this time determining that sodium formaldehyde sulfoxylate, a toxic and possibly carcinogenic industrial bleach which is an illegal food additive in China, had been used in the production of the noodles. The company, which formerly sold its noodles both in China as well as overseas, was ordered to cease production and distribution.
Outside China
In Indonesian cuisine, they are called soun or suun, and in Malaysia they are known as tanghoon. Sometimes, people confuse them with bihun which are rice vermicelli.
In Japanese cuisine, they are called harusame (??), literally "spring rain." Unlike Chinese glass noodles, they are usually made from potato starch. They are commonly...(and so on)

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