Chinese Ingredients Cereals, Grains and Noodles

The most important staple for the Chinese, long-grain white rice, is usually eaten with every meal. Noodles are generally of secondary importance, except in the North, where wheat is the main crop and they are eaten just as much as rice. Symbolically rice is blessing in life and noodles are longevity. Not surprisingly, therefore, noodles are always served for a birthday celebration.

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White glutinous rice

White glutinous rice Sticky when cooked, this rice is used for both savory and sweet dishes.

Long-grain rice

Long-grain rice The hulled, polished grains of this variety remain the ideal staple for the Chinese.

Spring roll wrapper

Spring roll wrapper Paper-thin wrapper made from wheat flour and water.

Wonton wrappers

Wonton wrappers Made from wheat flour, egg and water and used specifically for wontons.

River rice noodles

River rice noodles Made from rice ground with water, which is then steamed into thin sheets before being cut.

Dried rice noodles

Dried rice noodles White, wiry noodles made from rice flour.

Yi noodles


Dried egg noodles, flat


Fresh egg noodles, flat


Dried shrimp noodles


Fresh egg noodles, round


Dried egg noodles, round


Egg noodles Made from wheat flour, egg and water, these are the most commonly used and versatile of Chinese noodles, whether used in their fresh or dried form.

Tientsin fen pi

Tientsin fen pi Made from mung beans, these are eaten as an alternative between rice noodles and cellophane noodles.

Buckwheat noodles

Buckwheat noodles Thin noodles made from buckwheat flour mixed with water.

U-dong noodles

U-dong noodles Common to Japan and Korea, these noodles are made from wheat flour and water.

Cellophane noodles

Cellophane noodles Eaten more as a vegetable than a pasta, these noodles are made from ground mung beans.

This information was published in 'Yan-kit’s Chinese Cookbook by "Yan-Kit So (Foreword by Claudia Roden)" - p18 and p19'