Chow mein: Difference between revisions

Chow mein
Chow mein
Traditional Chinese	炒麵
Simplified Chinese	炒面
Literal meaning	"Stir-fried noodles"
Hanyu Pinyin
Transcriptions
Standard Mandarin
Hanyu Pinyin	chǎo miàn
IPA	[ʈʂʰàʊ.mjɛ̂n]
Hakka
Romanization	cau mien
Yue: Cantonese
Yale Romanization	cháau mihn
Jyutping	caau2 min6
IPA	[tsʰaw˧˥.min˨]
Southern Min
Hokkien POJ	chhá-mī

*Chow mein*
	A plate of chow mein
Course	Main course
Place of origin	China
Region or state	Guangdong
Serving temperature	Hot
Main ingredients	Noodles, soy sauce, vegetables
Variations	Chicken, pork, beef, shrimp, tofu
	Cookbook: Chow mein; Media: Chow mein;

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Chow mein (/ˈtʃaʊ ˈmeɪn/ and /ˈtʃaʊ ˈmiːn/, simplified Chinese: 炒面; traditional Chinese: 炒麵; Pinyin: chǎomiàn) is a dish of Chinese stir-fried noodles with vegetables and sometimes meat or tofu. Over the centuries, variations of chǎomiàn were developed in many regions of China; there are several methods of frying the noodles and a range of toppings can be used.^[1]^{[failed verification]} It was introduced in other countries by Chinese immigrants.^[1] The dish is popular throughout the Chinese diaspora and appears on the menus of most Chinese restaurants abroad.^[2] It is particularly popular in India,^[3] Nepal,^[4] the UK,^[5] and the US.

Etymology

'Chow mein' is the Americanization of the Chinese term chaomian (simplified Chinese: 炒面; traditional Chinese: 炒麵; pinyin: chǎomiàn).^[1] Its pronunciation comes from the Cantonese pronunciation "chaomin"; the term first appeared in English (US) in 1906.^[6] The term 'chow mein' means 'stir-fried noodles', also loosely translated as "fried noodles" in English, chow (Chinese: 炒; pinyin: chǎo) meaning 'stir-fried' (or "sautéed") and mein (simplified Chinese: 面; traditional Chinese: 麵; pinyin: Miàn) meaning "noodles".

Regional cuisine

American Chinese cuisine

Chaomian was introduced from China into the United States by Chinese immigrants who came from the Guangdong provinces in the California 1849 Gold Rush era bringing with them their Cantonese style of cooking.^[1]

In American Chinese cuisine, it is a stir-fried dish consisting of noodles, meat (chicken being most common but pork, beef, shrimp or tofu sometimes being substituted), onions and celery. It is often served as a specific dish at westernized Chinese restaurants. Vegetarian or vegan chow mein is also common.

In the American market, two types of chow mein include crispy chow mein and steamed chow mein.

The steamed chow mein has a softer texture, while the former is crisper and drier. Crispy chow mein uses fried, flat noodles, while soft chow mein uses long, rounded noodles.^[7]

Crispy chow mein either has onions and celery in the finished dish or is served "strained", without any vegetables. Steamed chow mein can have many different kinds of vegetables in the finished dish, most commonly including onions and celery but sometimes carrots, cabbage and mung bean sprouts as well. Crispy chow mein is usually topped with a thick brown sauce, while steamed chow mein is mixed with soy sauce before being served.^[8]

There is a regional difference in the US between the East and West Coast use of the term "chow mein". On the East Coast, "chow mein" is always the crispy kind.^[9] At some restaurants located in those areas, the crispy chow mein noodles are sometimes deep fried^[10] and could be crispy "like the ones in cans"^[11] or "fried as crisp as hash browns".^[12] At a few East Coast locations, "chow mein" is also served over rice.^[13] There, the steamed style using soft noodles is a separate dish called "lo mein". On the West Coast, "chow mein" is always the steamed style, and the term "lo mein" is not widely used.^[7]^[8]

The crispy version of chow mein can also be served in a hamburger-style bun as a chow mein sandwich.^[8]

There are also variations on how either one of the two main types of chow mein can be prepared as a dish. When ordering "chow mein" in some restaurants in Chicago, a diner might receive "chop suey poured over crunchy fried noodles".^[14] In Philadelphia, Americanized chow mein tends to be similar to chop suey but has crispy fried noodles on the side and includes much celery and bean sprouts and is sometimes accompanied with fried rice.^[15] Jeremy Iggers of the Star Tribune describes "Minnesota-style chow mein" as "a green slurry of celery and ground pork topped with ribbons of gray processed chicken".^[16] Bay Area journalist William Wong made a similar comment about what is sold as chow mein in places like Minnesota.^[17] A published recipe for Minnesota-style chow mein includes generous portions of celery and bean sprouts.^[18]^[19] Another Minnesotan variant includes ground beef and cream of mushroom soup.^[20] In Louisiana, "Cajun chow mein" is actually a noodle-less rice dish that is a variation of jambalaya.^[21]^[22]

Food historians and cultural anthropologists have noted that chow mein and other dishes served in Chinese American restaurants located away from areas without any significant Asian American population tend to be very different from what is served in China and are heavily modified to fit the taste preference of the local dominant population.^[23]^[24] As an example, the chow mein gravy favored in the Fall River area more closely resembles that used in local New England cooking than that used in traditional Chinese cooking. The creator of canned chow mein, who founded the food manufacturer Chun King, admits to using Italian spices to make his product more acceptable to Americans whose ancestors came from Europe.^[25]

In 1946, one of the first companies to market "chow mein" in a can was Chun King.^[26] The product's creator was Jeno Paulucci, the son of Italian immigrants, who developed a recipe based mostly upon Italian spices that would be better catered to the food preferences of European immigrants and some Americans of similar ethnic origins.^[25]^[27]^[28]^[29] To keep cost down, Paulucci replaced expensive water chestnuts with lower-cost celery stalks that were originally destined for cattle feed.^[27] Paulucci's company became so successful selling canned chow mein and chop suey that President Gerald Ford quipped, "What could be more American than a business built on a good Italian recipe for chop suey?" when praising Paulucci's accomplishments with Chun King.^[25]^[30] After Paulucci sold Chun King in 1966, the company was sold several more times more until it was dissolved in 1995.^[31]

By 1960, Paulucci told The New York Times that "At Chun King we have turned out a 'stew-type' chow mein. I'd guess this type has been around for thirty - maybe forty - years. To make it, all the meat, seasonings and vegetables are dumped into a kettle and stewed for hours - until everything is cooked."^[32]

Outside of Chinese restaurants, what is labeled as chow mein is actually a chop suey-like stew that has very little resemblance to actual chow mein. As an example, the official U.S. military recipe (which is employed by cooking facilities of all four American military services) does not include noodles and has instructions to serve the dish over steamed rice and can serve 100 persons per batch.^[33]^[34]

Australian cuisine

Outside of Asian communities, many Australians appear to confuse chow mein with chop suey.^[35] The most common Australian version contains minced beef (called ground beef in North America) and curry powder and sometimes served over rice instead of fried noodles. This version has been promoted by the Australian Institute of Sport,^[36] on ABC radio,^[37] and a popular Australian women's magazine since the mid-1960s^[38] and during the 21st century.^[39]

Canadian Chinese cuisine

Canadian westernized Chinese restaurants may offer up to three different types of chow mein, none of which is identical to either of the two types of American chow mein. Cantonese style chow mein contains deep-fried crunchy golden egg noodles, green peppers, pea pods, bok choy, bamboo shoots, water chestnuts, shrimp, Chinese roast pork (char siu), chicken, and beef, and is served in a thick sauce. Plain chow mein is similar to other Western chow meins, but contains far more mung bean sprouts; some regional recipes may substitute bean sprouts for noodles completely.^{[citation needed]}^{[original research?]} The Japanese Canadian community also have their own version of chow mein that might include dried seaweed and pickle ginger and could be served in a bun.^[40]^[41]

In Newfoundland, their chow mein does not contain any noodles. In place of noodles, cabbage cut in such a way to resemble noodles are used as a substitute. Although no one knows the reason why this change had occurred, it is believed that the island's remoteness in the North Atlantic during its history as an independent self-governing British dominion contributed to the lack of availability of the necessary ingredients from the rest of North America or from Europe.^[42]^[43]^[44]

Caribbean Chinese cuisine

Many West Indian people include chow mein in their cuisine, especially peoples from islands like Trinidad and Tobago^[45]^[46] and Jamaica^[47]^[48] which include a significant ethnic Chinese population; much of the cooking has infused itself into the population in general. As well, in the South American Caribbean countries Guyana^[49]^[50]^[51] and Suriname (known by its Dutch name "tjauw min" or "tjauwmin").^[52]^[53] These chow mein dishes are cooked in a similar manner, with green beans, carrots, peas, onions and sometimes other vegetables. Meat used is mostly chicken but sometimes pork or shrimp. The Surinamese version may use a pork sausage as the meat.^[52] The main difference is that local spices are added, and the dish is often served with hot Scotch bonnet peppers or pepper sauce.

In Cuba, aside from the foreign-owned tourist hotels which often serve Western-style Chinese food, local Chinese restaurants can be found in Havana that offer a distinct Cuban style.^{[citation needed]}^{[original research?]}

Central America

In Panama, chow mein is prepared with a mixture of onions, peppers, celery and carrots with pork or chicken and stir fried with noodles.^[54]^[55] Another recipe includes canned corn.^[56] In El Salvador, chow mein may contain carrots, cabbage or broccoli.^[57]^[58] In Guatemala, chow mein (or chao mein) is usually prepared with chayote and carrots and served on a corn tostada.^[59]^[60]^[61]

Indian Chinese cuisine

Chow mein is also common in Indian Chinese. In India, it was introduced by the Chinese of Calcutta. It is usually offered Hakka-style, with gravy. Catering to vegetarian diets, there is an Indian variant, vegetable chow mein, which consists of noodles with cabbage, bamboo shoots, pea pods, green peppers, and carrots. In the New Delhi area, chow mein can sometimes include paneer with the mixture of noodles and vegetables. Another non-meat Indian variant includes scrambled egg as a protein source.^[62]^[63] Kolkata has its own variant that is called Calcutta Chow Mein or Calcutta Chowmin that also includes green chilli, chilli garlic, or hot garlic.^[64] The Pakistani version includes carrots, cabbage, peppers, spring onions, chilies, and ginger garlic paste.^[65]

Indonesian Chinese cuisine

There are two Indonesian versions of chow mein. One is Mie goreng, which is (sometimes spicy) stir-fried noodle dish with variants of toppings, and the other is a crispy noodle dish topped with sauce that is pretty popular and existed in virtually all Chinese restaurant in Indonesia. It goes popular with the name of I fu mie or Mi Siram, literally means drenched noodle, in Indonesian Chinese cuisine. In Indonesia, i fu mie is usually served with thick egg sauce with cauliflower, broccoli, mushroom, kekkian or prawn cake, and chicken. Several varieties does exists such as vegetarian and seafood that contains squid, prawn and fish instead of kekkian. The dish is often confused with Lo mein.

Mauritian cuisine

In Mauritius, Mauritian chow mein is known as "mine frire", "mine frite", "mine frit" and "minn frir".^[66]^[67]^[68] The term is a combination of Cantonese/Hakka word for noodles "mein" (Chinese: 面; pinyin: Miàn) and french word for "fried".^[67] It was likely introduced in Mauritius by Chinese immigrants who mostly came from the Southeast part of China (mostly from the Cantonese regions) at the end of the 19th century.^[69] It was mainly eaten by the Chinese community who settled in Mauritius and eventually evolved in a distinctively Mauritian dish diverging from the original recipe.^[70] It is a classical Sino-Mauritian dish which is eaten by all Mauritians regardless of ethnicity,^[71] reflecting the influence of Chinese and Sino-Mauritian community despite being one the smallest community on the island.^[69]^[72] It is a very common street food and can be found in almost all restaurants on the island.^[73]^[71]^[69]

Mexican Chinese cuisine

Chow mein has gained popularity in Mexico,^{[citation needed]} which received waves of Chinese immigrants in the past, particularly in northwestern Mexico. Mexicali, a city in Baja California, is known for its distinct style of chow mein, which typically use Mexican ingredients as substitutes for traditional Chinese ones, an adaption that was made by Chinese immigrants settling the area.^[74]^{[failed verification]}^{[original research?]}

Nepalese cuisine

Tibetans who settled in Nepal brought chow mein with them.^{[citation needed]} It is a popular fast food in Nepal.^[75]^[76] The Newari people of the Kathmandu Valley^{[citation needed]} use water buffalo meat and chicken in their cuisine, and chow mein in Nepal is often cooked with onion, vegetables and buff (water buffalo meat).^[75]^[77]^[78]^[79]

Peruvian Chinese cuisine

Chinese food (chifa) is very popular in Peru and is now a part of mainstream Peruvian culture. Chow mein is known to Peruvians as tallarín saltado ("sautéed noodles") and may contain peppers, onions, green onions, and tomatoes. Chicken or beef are the preferred meats used in this Peruvian variant.^[80]^[81]^[82]^[83]^[84]

References

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[:3-1] Smith, Andrew F. (2013). The Oxford encyclopedia of food and drink in America. Vol. 1 (2 ed.). Oxford University Press. pp. 403–404. ISBN 978-0-19-973496-2. OCLC 781555950. Chow mein is a standard Chinese American dish with roots in China. Its name is the Americanization of chao mein, or "fried noodles". Made from wheat noodles, it probably originated in the wheat-growing districts of northern China...

[2] Cho, Lily (2010). Eating Chinese. University of Toronto Press. p. 51. ISBN 9781442659995.

[ndtv-2015nov27-3] Ahuja, Aashna (November 27, 2015). "Indian Chinese Cuisine: India's Love Affair with Chinese Food". NDTV. Archived from the original on January 3, 2016. Retrieved February 3, 2016.

[booktmp-2010-4] Bindloss, Joseph (2010). Nepal: Country Guide Series, Lonely Planet guidebooks. Lonely Planet. p. 65. ISBN 9781742203614.

[5] Mason, Laura (2004). Food Culture in Great Britain. Greenwood Publishing Group. p. 163. ISBN 9780313327988.

[6] Wilkinson, Endymion Porter (2000). Chinese history : a manual (Rev. and enl ed.). Cambridge, Mass.: Published by the Harvard University Asia Center for the Harvard-Yenching Institute. p. 648. ISBN 0-674-00247-4. OCLC 42772193.

[gourmetsleuth-7] "Chow mein noodles, fried". GourmetSleuth. Archived from the original on July 14, 2015. Retrieved June 16, 2015.

[madeinfallriver-8] "The pounds – of noodles – pile up at chow mein factory". Made In Fall River. GateHouse Media, Inc. September 23, 2008. Archived from the original on December 6, 2013. Retrieved September 12, 2010.

[phil-1988nov09-9] Etter, Gerald (November 9, 1988). "Classic Cantonese Chow Mein With Fried Noodles – That Was Then. Sophistication, Freshness And Delicacy – This Is Now". The Philadelphia Inquirer. Archived from the original on March 3, 2016. Retrieved October 19, 2013.

[nyt-1997nov23-10] Kilgannon, Corey (November 23, 1997). "In Search of Chow Mein". The New York Times. Archived from the original on September 14, 2017. Retrieved February 6, 2017.

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@@ Line 29: / Line 29: @@
 | l = "Stir-fried noodles"
 }}
-'''''Chow mein''''' ({{IPAc-en|ˈ|tʃ|aʊ|_|ˈ|m|eɪ|n}} and {{IPAc-en|ˈ|tʃ|aʊ|_|ˈ|m|i:|n}}, {{zh|t=炒麵|s=炒面}}; [[Pinyin]]: ''chǎomiàn'') is a [[Chinese cuisine|Chinese]] dish made from [[stir frying|stir-fried]] [[noodle]]s with vegetables and sometimes meat or tofu. Over the centuries, variations of ''chǎomiàn'' were developed in many regions of China; there are several methods of frying the noodles and a range of toppings can be used.<ref name=":3">{{Cite book|last=Smith|first=Andrew F.|title=The Oxford encyclopedia of food and drink in America|date=2013|publisher=Oxford University Press|isbn=978-0-19-973496-2|edition=2|volume=1|pages=403–404|oclc=781555950|quote=Chow mein is a standard Chinese American dish with roots in China. Its name is the Americanization of chao mein, or "fried noodles". Made from wheat noodles, it probably originated in the wheat-growing districts of northern China...}}</ref>{{verification failed|date=December 2022|reason=The authors only speculated that dished probably originated in the wheat growing region of Northern China and did not mentioned anything else before it arrived in America.}} It was introduced in other countries by Chinese immigrants.<ref name=":3"/> The dish is popular throughout the [[Chinese diaspora]] and appears on the menus of most [[Chinese restaurant]]s abroad.<ref>{{cite book |url=https://books.google.com/books?id=t024cSJL--YC&pg=PT51 |title=Eating Chinese |page=51 |first=Lily |last=Cho |publisher=University of Toronto Press |date=2010|isbn=9781442659995 }}</ref> It is particularly popular in India,<ref name=ndtv-2015nov27>
+'''''Chow mein''''' ({{IPAc-en|ˈ|tʃ|aʊ|_|ˈ|m|eɪ|n}} and {{IPAc-en|ˈ|tʃ|aʊ|_|ˈ|m|i:|n}}, {{zh|t=炒麵|s=炒面}}; [[Pinyin]]: ''chǎomiàn'') is a dish of [[Chinese cuisine|Chinese]] [[Stir frying|stir-fried]] [[noodle]]s with vegetables and sometimes meat or tofu. Over the centuries, variations of ''chǎomiàn'' were developed in many regions of China; there are several methods of frying the noodles and a range of toppings can be used.<ref name=":3">{{Cite book|last=Smith|first=Andrew F.|title=The Oxford encyclopedia of food and drink in America|date=2013|publisher=Oxford University Press|isbn=978-0-19-973496-2|edition=2|volume=1|pages=403–404|oclc=781555950|quote=Chow mein is a standard Chinese American dish with roots in China. Its name is the Americanization of chao mein, or "fried noodles". Made from wheat noodles, it probably originated in the wheat-growing districts of northern China...}}</ref>{{verification failed|date=December 2022|reason=The authors only speculated that the dish originated in the wheat growing region of Northern China but did not mention anything else on before it arrived in America.}} It was introduced in other countries by Chinese immigrants.<ref name=":3"/> The dish is popular throughout the [[Chinese diaspora]] and appears on the menus of most [[Chinese restaurant]]s abroad.<ref>{{cite book |url=https://books.google.com/books?id=t024cSJL--YC&pg=PT51 |title=Eating Chinese |page=51 |first=Lily |last=Cho |publisher=University of Toronto Press |date=2010|isbn=9781442659995 }}</ref> It is particularly popular in India,<ref name=ndtv-2015nov27>
 {{cite news |url=http://food.ndtv.com/food-drinks/indian-chinese-cuisine-indias-love-affair-with-chinese-food-1214445 |title=Indian Chinese Cuisine: India's Love Affair with Chinese Food |website=[[NDTV]] |date=2015-11-27 |first=Aashna |last=Ahuja |access-date=2016-02-03 |archive-url=https://web.archive.org/web/20160103152053/http://food.ndtv.com/food-drinks/indian-chinese-cuisine-indias-love-affair-with-chinese-food-1214445 |archive-date=2016-01-03 |url-status=live }}
 </ref> Nepal,<ref name=booktmp-2010>{{cite book |url=https://books.google.com/books?id=wiIw2_WFwC4C&q=chow+mein+nepali&pg=PA65 |title=Nepal: Country Guide Series, Lonely Planet guidebooks |date=2010 |page=65 |publisher=Lonely Planet |isbn=9781742203614 |first=Joseph |last=Bindloss}}</ref> the UK,<ref>{{cite book |url=https://archive.org/details/foodcultureingre0000maso |url-access=registration |title=Food Culture in Great Britain |page=[https://archive.org/details/foodcultureingre0000maso/page/163 163] |first=Laura |last=Mason |publisher=Greenwood Publishing Group |date=2004|isbn=9780313327988 }}</ref> and the US.
 ==Etymology==
-'Chow mein' is the Americanization of the Chinese term ''chaomian'' ({{Lang-zh|t=炒麵|p=Chǎomiàn|s=炒面}}).<ref name=":3"/> Its pronunciation comes from the Cantonese pronunciation "chaomin"; the term first appeared in English (US) in 1906.<ref>{{Cite book|last=Wilkinson|first=Endymion Porter|url=https://www.worldcat.org/oclc/42772193|title=Chinese history : a manual|date=2000|publisher=Published by the Harvard University Asia Center for the Harvard-Yenching Institute|isbn=0-674-00247-4|edition=Rev. and enl|location=Cambridge, Mass.|pages=648|oclc=42772193}}</ref> The term 'chow mein' means 'stir-fried noodles', also loosely translating to "fried noodles" in English, ''chow'' ({{Lang-zh|c=炒|p=chǎo}}) meaning 'stir-fried' (or "sautéed") and ''mein'' ({{Lang-zh|t=麵|p=Miàn|s=面}}) meaning "noodles".
+'Chow mein' is the Americanization of the Chinese term ''chaomian'' ({{Lang-zh|t=炒麵|p=chǎomiàn|s=炒面}}).<ref name=":3"/> Its pronunciation comes from the Cantonese pronunciation "chaomin"; the term first appeared in English (US) in 1906.<ref>{{Cite book|last=Wilkinson|first=Endymion Porter|url=https://www.worldcat.org/oclc/42772193|title=Chinese history : a manual|date=2000|publisher=Published by the Harvard University Asia Center for the Harvard-Yenching Institute|isbn=0-674-00247-4|edition=Rev. and enl|location=Cambridge, Mass.|pages=648|oclc=42772193}}</ref> The term 'chow mein' means 'stir-fried noodles', also loosely translated as "fried noodles" in English, ''chow'' ({{Lang-zh|c=炒|p=chǎo}}) meaning 'stir-fried' (or "sautéed") and ''mein'' ({{Lang-zh|t=麵|p=Miàn|s=面}}) meaning "noodles".
 ==Regional cuisine==
@@ Line 49: / Line 49: @@
 The steamed chow mein has a softer texture, while the former is crisper and drier.  Crispy chow mein uses fried, flat noodles, while soft chow mein uses long, rounded noodles.<ref name=gourmetsleuth>
-{{cite web |url=http://www.gourmetsleuth.com/ingredients/detail/chow-mein-noodles-fried |title=Chow mein noodles, fried |author=<!--Staff writer(s); no by-line.--> |work=GourmetSleuth |access-date=2015-06-16 |date=<!--undated--> |archive-url=https://web.archive.org/web/20150714082913/http://www.gourmetsleuth.com/ingredients/detail/chow-mein-noodles-fried |archive-date=2015-07-14 |url-status=live }}
+{{cite web |url=http://www.gourmetsleuth.com/ingredients/detail/chow-mein-noodles-fried |title=Chow mein noodles, fried |author=<!--Staff writer(s); no by-line.--> |work=GourmetSleuth |access-date=2015-06-16 |date=<!--undated--> |archive-url=https://web.archive.org/web/20150714082913/http://www.gourmetsleuth.com/ingredients/detail/chow-mein-noodles-fried |archive-date=2015-07-14 |url-status=dead }}
 </ref>
-Crispy chow mein either has onions and celery in the finished dish or is served "strained", without any [[vegetable]]s. Steamed chow mein can have many different kinds of vegetables in the finished dish, most commonly including onions and celery but sometimes [[carrot]]s, [[cabbage]] and [[Mung bean#Bean sprouts|mung bean sprouts]] as well.  Crispy chow mein is usually topped with a thick brown sauce, while steamed chow mein is mixed with [[soy sauce]] before being served.<ref name=madeinfallriver>{{cite web |url=http://www.madeinfallriver.com/content/pounds-noodles-pile-chow-mein-factory |title=The pounds – of noodles – pile up at chow mein factory |publisher=Made In Fall River |date=2008-09-23 |access-date=2010-09-12 |author=<!--Staff writer(s); no by-line.--> |archive-url=https://web.archive.org/web/20131206170148/http://www.madeinfallriver.com/content/pounds-noodles-pile-chow-mein-factory |archive-date=2013-12-06 |url-status=dead}}</ref>
+Crispy chow mein either has onions and celery in the finished dish or is served "strained", without any [[vegetable]]s. Steamed chow mein can have many different kinds of vegetables in the finished dish, most commonly including onions and celery but sometimes [[carrot]]s, [[cabbage]] and [[Mung bean#Bean sprouts|mung bean sprouts]] as well.  Crispy chow mein is usually topped with a thick brown sauce, while steamed chow mein is mixed with [[soy sauce]] before being served.<ref name=madeinfallriver>{{cite web |url=http://www.madeinfallriver.com/content/pounds-noodles-pile-chow-mein-factory |title=The pounds – of noodles – pile up at chow mein factory |website=Made In Fall River |publisher=GateHouse Media, Inc.|date=2008-09-23 |access-date=2010-09-12 |author=<!--Staff writer(s); no by-line.--> |archive-url=https://web.archive.org/web/20131206170148/http://www.madeinfallriver.com/content/pounds-noodles-pile-chow-mein-factory |archive-date=2013-12-06 |url-status=dead}}</ref>
 There is a regional difference in the US between the East and West Coast use of the term "chow mein". On the East Coast, "chow mein" is always the crispy kind.<ref name=phil-1988nov09>
-{{cite news |url=http://articles.philly.com/1988-11-09/food/26245680_1_chinese-cuisine-chow-mein-regional-cuisines |title=Classic Cantonese Chow Mein With Fried Noodles – That Was Then. Sophistication, Freshness And Delicacy – This Is Now |newspaper=[[The Philadelphia Inquirer]] |date=1988-11-09 |first=Gerald |last=Etter |access-date=2013-10-19 |archive-url=https://web.archive.org/web/20160303223403/http://articles.philly.com/1988-11-09/food/26245680_1_chinese-cuisine-chow-mein-regional-cuisines |archive-date=2016-03-03 |url-status=live }}
+{{cite news |url=http://articles.philly.com/1988-11-09/food/26245680_1_chinese-cuisine-chow-mein-regional-cuisines |title=Classic Cantonese Chow Mein With Fried Noodles – That Was Then. Sophistication, Freshness And Delicacy – This Is Now |newspaper=[[The Philadelphia Inquirer]] |date=1988-11-09 |first=Gerald |last=Etter |access-date=2013-10-19 |archive-url=https://web.archive.org/web/20160303223403/http://articles.philly.com/1988-11-09/food/26245680_1_chinese-cuisine-chow-mein-regional-cuisines |archive-date=2016-03-03 |url-status=dead }}
 </ref> At some restaurants located in those areas, the crispy chow mein noodles are sometimes deep fried<ref name=nyt-1997nov23>
 {{cite news |url=https://www.nytimes.com/1997/11/23/nyregion/in-search-of-chow-mein.html?pagewanted=all |title=In Search of Chow Mein |newspaper=The New York Times |date=1997-11-23 |first=Corey |last=Kilgannon |access-date=2017-02-06 |archive-url=https://web.archive.org/web/20170914222310/http://www.nytimes.com/1997/11/23/nyregion/in-search-of-chow-mein.html?pagewanted=all |archive-date=2017-09-14 |url-status=live }}
 </ref> and could be crispy "like the ones in cans"<ref name=lat-2000apr19>
-{{cite news |url=https://articles.latimes.com/2000/apr/19/food/fo-21040 |title=Chow Mein Lives |newspaper=[[Los Angeles Times]] |date=2000-04-19 |first=Barbara |last=Hansen |access-date=2013-10-18 |archive-url=https://web.archive.org/web/20131024054604/http://articles.latimes.com/2000/apr/19/food/fo-21040 |archive-date=2013-10-24 |url-status=live }}
+{{cite news |url=https://www.latimes.com/archives/la-xpm-2000-apr-19-fo-21040-story.html |title=Chow Mein Lives |newspaper=[[Los Angeles Times]] |date=2000-04-19 |first=Barbara |last=Hansen |access-date=2013-10-18 |archive-url=https://web.archive.org/web/20131024054604/http://articles.latimes.com/2000/apr/19/food/fo-21040 |archive-date=2013-10-24 |url-status=live }}
 </ref> or "fried as crisp as hash browns".<ref name=lat-1999apr15>
-{{cite news |url=https://articles.latimes.com/1999/apr/15/entertainment/ca-27496 |title=Soup That Bowls You Over: One man's quest for the perfect won ton min (in America, anyway) ends at Har Lam Kee |newspaper=Los Angeles Times |date=1999-04-15 |first=Max |last=Jacobson |access-date=2013-10-18 |archive-url=https://web.archive.org/web/20131024054547/http://articles.latimes.com/1999/apr/15/entertainment/ca-27496 |archive-date=2013-10-24 |url-status=live }}
+{{cite news |url=https://www.latimes.com/archives/la-xpm-1999-apr-15-ca-27496-story.html |title=Soup That Bowls You Over: One man's quest for the perfect won ton min (in America, anyway) ends at Har Lam Kee |newspaper=Los Angeles Times |date=1999-04-15 |first=Max |last=Jacobson |access-date=2013-10-18 |archive-url=https://web.archive.org/web/20131024054547/http://articles.latimes.com/1999/apr/15/entertainment/ca-27496 |archive-date=2013-10-24 |url-status=live }}
 </ref> At a few East Coast locations, "chow mein" is also served over rice.<ref name=nyt-1983apr13>
 {{cite news |url=https://www.nytimes.com/1983/04/13/garden/chinese-dishes-american-style.html |title=Chinese Dishes, American Style |newspaper=The New York Times |date=1983-04-13 |first=Fred |last=Ferretti |access-date=2017-02-06 |archive-url=https://web.archive.org/web/20170706112237/http://www.nytimes.com/1983/04/13/garden/chinese-dishes-american-style.html |archive-date=2017-07-06 |url-status=live }}
@@ Line 69: / Line 69: @@
 There are also variations on how either one of the two main types of chow mein can be prepared as a dish. When ordering "chow mein" in some restaurants in Chicago, a diner might receive "[[chop suey]] poured over crunchy fried noodles".<ref name=ct-2005nov03>
-{{cite news |url=http://articles.chicagotribune.com/2005-11-03/features/0511030162_1_egg-rolls-chinese-american-moo-shu |title=Theories on origin of other Chinese foods |newspaper=[[Chicago Tribune]] |date=2005-11-03 |first=Monica |last=Eng |access-date=2013-10-19 |archive-url=https://web.archive.org/web/20131019170412/http://articles.chicagotribune.com/2005-11-03/features/0511030162_1_egg-rolls-chinese-american-moo-shu |archive-date=2013-10-19 |url-status=live }}
+{{cite news |url=https://www.chicagotribune.com/2005/11/03/theories-on-origin-of-other-chinese-foods/ |title=Theories on origin of other Chinese foods |newspaper=[[Chicago Tribune]] |date=2005-11-03 |first=Monica |last=Eng |access-date=2013-10-19 |archive-url=https://web.archive.org/web/20131019170412/http://articles.chicagotribune.com/2005-11-03/features/0511030162_1_egg-rolls-chinese-american-moo-shu |archive-date=2013-10-19 |url-status=live }}
 </ref> In Philadelphia, Americanized chow mein tends to be similar to chop suey but has crispy fried noodles on the side and includes much celery and bean sprouts and is sometimes accompanied with fried rice.<ref name=cp-2013sep10>
 {{cite news |url=http://philadelphia.cbslocal.com/top-lists/top-spots-for-chow-mein-in-the-region/ |title=Top Spots For Chow Mein In The Region |website=[[CBS Philly]] |date=2013-09-10 |author=<!--Staff writer(s); no by-line.--> |access-date=2013-11-05 |archive-url=https://web.archive.org/web/20131105035327/http://philadelphia.cbslocal.com/top-lists/top-spots-for-chow-mein-in-the-region/ |archive-date=2013-11-05 |url-status=live }}
 </ref> Jeremy Iggers of the ''[[Star Tribune]]'' describes "Minnesota-style chow mein" as "a green slurry of celery and ground pork topped with ribbons of gray processed chicken".<ref name=mst-1999oct27>
-{{cite news |url=http://www.startribune.com/entertainment/dining/11499696.html |title=Restaurant review: Chow mein |newspaper=[[Minneapolis Star Tribune]] |date=1999-10-27 |first=Jeremy |last=Iggers |access-date=2013-11-05 |archive-url=https://web.archive.org/web/20131105025410/http://www.startribune.com/entertainment/dining/11499696.html |archive-date=2013-11-05 |url-status=live }}
+{{cite news |url=http://www.startribune.com/entertainment/dining/11499696.html |title=Restaurant review: Chow mein |newspaper=[[Minneapolis Star Tribune]] |date=1999-10-27 |first=Jeremy |last=Iggers |access-date=2013-11-05 |archive-url=https://web.archive.org/web/20131105025410/http://www.startribune.com/entertainment/dining/11499696.html |archive-date=2013-11-05 |url-status=dead }}
 </ref> [[Bay Area]] journalist William Wong made a similar comment about what is sold as chow mein in places like Minnesota.<ref name=yellowbook>
 {{cite book |url=https://books.google.com/books?id=evNtIyLKQZcC&q=minnesota+style+chow+mein&pg=PA92 |title=Yellow Journalist: Dispatches from Asian America |first=William |last=Wong |date=2010 |publisher=Temple University Press |pages=92–94 |access-date=2016-09-27 |archive-url=https://web.archive.org/web/20170420144550/https://books.google.com/books?id=evNtIyLKQZcC&pg=PA92&lpg=PA92&dq=minnesota+style+chow+mein&source=bl&ots=T0Na26WJMz&sig=DO29ScHZBGnKmu4Fn6Gosv4P6wU&hl=en&sa=X&ei=JQd3UvSDJMLOyAHOm4HgCA&ved=0CFkQ6AEwBg#v=onepage&q=minnesota%20style%20chow%20mein&f=false |archive-date=2017-04-20 |url-status=live |isbn=9781439903599 }} Note: The essay in this book was original published in the 21 July 1988 issue of the East-West News as an article titled "Minnesota Chow Mein".
 </ref> A published recipe for Minnesota-style chow mein includes generous portions of celery and bean sprouts.<ref name=wp-2007may23>
-{{cite news |url=http://projects.washingtonpost.com/recipes/2007/05/23/nankin-style-chow-mein/ |title=Nankin-Style Subgum Chow Mein |newspaper=[[The Washington Post]] |date=2007-05-23 |author=<!--Staff writer(s); no by-line.--> |access-date=2013-11-05 |archive-url=https://web.archive.org/web/20111230232324/http://projects.washingtonpost.com/recipes/2007/05/23/nankin-style-chow-mein/ |archive-date=2011-12-30 |url-status=live }}
+{{cite news |url=http://projects.washingtonpost.com/recipes/2007/05/23/nankin-style-chow-mein/ |title=Nankin-Style Subgum Chow Mein |newspaper=[[The Washington Post]] |date=2007-05-23 |author=<!--Staff writer(s); no by-line.--> |access-date=2013-11-05 |archive-url=https://web.archive.org/web/20111230232324/http://projects.washingtonpost.com/recipes/2007/05/23/nankin-style-chow-mein/ |archive-date=2011-12-30 |url-status=dead }}
 </ref><ref name=wcco-TV-2012oct09>
 {{cite news |url=http://minnesota.cbslocal.com/2012/10/09/bite-of-minnesota-subgum-chow-mein/ |title=Bite Of Minnesota: Subgum Chow Mein |website=[[WCCO-TV]] |date=2012-10-09 |first=Crystal |last=Grobe |access-date=2013-11-14 |archive-url=https://web.archive.org/web/20131207071917/http://minnesota.cbslocal.com/2012/10/09/bite-of-minnesota-subgum-chow-mein/ |archive-date=2013-12-07 |url-status=live }}
-</ref> Another Minnesotan variant includes ground beef and [[cream of mushroom soup]].<ref name=mst-2007jan17>{{cite news |url=http://www.startribune.com/lifestyle/taste/11461161.html |title=Recipes: Beef Chow Mein Hot Dish |newspaper=[[Minneapolis Star Tribune]] |date=2007-01-17 |author=<!--Staff writer(s); no by-line.--> |access-date=2013-11-14 |archive-url=https://web.archive.org/web/20131208065811/http://www.startribune.com/lifestyle/taste/11461161.html |archive-date=2013-12-08 |url-status=live }}</ref> In [[Louisiana]], "Cajun chow mein" is actually a noodle-less rice dish that is a variation of [[jambalaya]].<ref>{{cite web |url=https://www.cajun-recipes.com/html/jambalaya/40895.htm |title=Cajun Chow Mein |first=Merlin |last=Bodin}}</ref><ref>{{cite web |url=https://kitchenbelleicious.com/2014/08/19/cajun-chow-mein/ |title=Cajun Chow Mein |work=Kitchen Belleicious |first=Jessica |last=Maher}}</ref>
+</ref> Another Minnesotan variant includes ground beef and [[cream of mushroom soup]].<ref name=mst-2007jan17>{{cite news |url=http://www.startribune.com/lifestyle/taste/11461161.html |title=Recipes: Beef Chow Mein Hot Dish |newspaper=[[Minneapolis Star Tribune]] |date=2007-01-17 |author=<!--Staff writer(s); no by-line.--> |access-date=2013-11-14 |archive-url=https://web.archive.org/web/20131208065811/http://www.startribune.com/lifestyle/taste/11461161.html |archive-date=2013-12-08 |url-status=dead }}</ref> In [[Louisiana]], "Cajun chow mein" is actually a noodle-less rice dish that is a variation of [[jambalaya]].<ref>{{cite web |url=https://www.cajun-recipes.com/html/jambalaya/40895.htm |title=Cajun Chow Mein |first=Merlin |last=Bodin}}</ref><ref>{{cite web |url=https://kitchenbelleicious.com/2014/08/19/cajun-chow-mein/ |title=Cajun Chow Mein |work=Kitchen Belleicious |first=Jessica |last=Maher}}</ref>
 Food historians and cultural anthropologists have noted that chow mein and other dishes served in Chinese American restaurants located away from areas without any significant Asian American population tend to be very different from what is served in China and are heavily modified to fit the taste preference of the local dominant population.<ref name=essaybook>{{cite book |chapter-url=http://web.viu.ca/limi/pdf_files/ChowMeinSandwiches1994o.pdf |first1=Imogene L. |last1=Lim |first2=John |last2=Eng-Wong |chapter=Chow Mein Sandwiches: Chinese American Entrepreneurship in Rhode Island |title=Origins and Destinations: 41 Essays on Chinese America |editor-first1=Munson A. |editor-last1=Kwok |editor-first2=Ella Yee |editor-last2=Quan |pages=417–436 |location=Los Angeles |publisher=Chinese Historical Society of Southern California, UCLA Asian American Studies Center |date=1994 |isbn=9780930377038 |oclc=260218520 |name-list-style=amp |access-date=June 5, 2014 |archive-date=July 14, 2015 |archive-url=https://web.archive.org/web/20150714173351/https://web.viu.ca/limi/pdf_files/ChowMeinSandwiches1994o.pdf |url-status=dead }}</ref><ref>
@@ Line 87: / Line 87: @@
 In 1946, one of the first companies to market "chow mein" in a can was [[Chun King]].<ref name=ct-1989jun22>
-{{cite news |url=http://articles.chicagotribune.com/1989-06-22/business/8902110543_1_chun-king-rjr-nabisco-chow-mein |title=RJR Sending Chun King To Orient |newspaper=[[Chicago Tribune]] |date=1989-06-22 |first=Janet |last=Key |access-date=2013-10-21 |archive-url=https://web.archive.org/web/20160304002209/http://articles.chicagotribune.com/1989-06-22/business/8902110543_1_chun-king-rjr-nabisco-chow-mein |archive-date=2016-03-04 |url-status=live }}
+{{cite news |url=https://www.chicagotribune.com/1989/06/22/rjr-sending-chun-king-to-orient/ |title=RJR Sending Chun King To Orient |newspaper=[[Chicago Tribune]] |date=1989-06-22 |first=Janet |last=Key |access-date=2013-10-21 |archive-url=https://web.archive.org/web/20160304002209/http://articles.chicagotribune.com/1989-06-22/business/8902110543_1_chun-king-rjr-nabisco-chow-mein |archive-date=2016-03-04 |url-status=live }}
 </ref> The product's creator was [[Jeno Paulucci]], the son of Italian immigrants, who developed a recipe based mostly upon Italian spices that would be better catered to the food preferences of European immigrants and some Americans of similar ethnic origins.<ref name=wp-2011nov30 /><ref name=ct-1987mar23>
-{{cite news |url=http://articles.chicagotribune.com/1987-03-23/business/8701220603_1_chow-mein-garlic-groceries |title=Food Giant's Green Thumb Grew 2 Big Successes |newspaper=[[Chicago Tribune]] |date=1987-03-23 |first=John |last=Gorman |access-date=2013-10-21 |archive-url=https://web.archive.org/web/20131021041844/http://articles.chicagotribune.com/1987-03-23/business/8701220603_1_chow-mein-garlic-groceries |archive-date=2013-10-21 |url-status=live }}
+{{cite news |url=https://www.chicagotribune.com/1987/03/23/food-giants-green-thumb-grew-2-big-successes/ |title=Food Giant's Green Thumb Grew 2 Big Successes |newspaper=[[Chicago Tribune]] |date=1987-03-23 |first=John |last=Gorman |access-date=2013-10-21 |archive-url=https://web.archive.org/web/20131021041844/http://articles.chicagotribune.com/1987-03-23/business/8701220603_1_chow-mein-garlic-groceries |archive-date=2013-10-21 |url-status=live }}
 </ref><ref name=nyt-2011nov25>
 {{cite news |url=https://www.nytimes.com/2011/11/26/business/jeno-paulucci-a-pioneer-of-ready-made-ethnic-foods-dies-at-93.html |title=Jeno Paulucci, a Pioneer of Ready-Made Ethnic Foods, Dies at 93 |newspaper=The New York Times |date=2011-11-25 |first=Daniel E. |last=Slotnik |access-date=2017-02-06 |archive-url=https://web.archive.org/web/20170322142539/http://www.nytimes.com/2011/11/26/business/jeno-paulucci-a-pioneer-of-ready-made-ethnic-foods-dies-at-93.html |archive-date=2017-03-22 |url-status=live }}
 </ref><ref>
 {{cite news |url=http://www.people.com/people/archive/article/0,,20066887,00.html |title=What Makes Jeno Paulucci Happy? Italian Influence, Clean Lakes, Punctuality and Pizza Eaters |magazine=[[People (magazine)|People]] |date=1976-09-13 |volume=6 |number=11 |page=72 |first=Linda |last=Witt |access-date=2013-10-21 |archive-url=https://web.archive.org/web/20131022164024/http://www.people.com/people/archive/article/0,,20066887,00.html |archive-date=2013-10-22 |url-status=live }}
-</ref> To keep cost down, Paulucci replaced expensive water chestnuts with lower-cost celery stalks that were originally destined for cattle feed.<ref name=ct-1987mar23 /> Paulucci's company became so successful selling canned chow mein and chop suey that President [[Gerald Ford]] quipped, "What could be more American than a business built on a good Italian recipe for chop suey?" when praising Paulucci accomplishments with Chun King.<ref name=wp-2011nov30>
+</ref> To keep cost down, Paulucci replaced expensive water chestnuts with lower-cost celery stalks that were originally destined for cattle feed.<ref name=ct-1987mar23 /> Paulucci's company became so successful selling canned chow mein and chop suey that President [[Gerald Ford]] quipped, "What could be more American than a business built on a good Italian recipe for chop suey?" when praising Paulucci's accomplishments with Chun King.<ref name=wp-2011nov30>
-{{cite news |url=https://articles.washingtonpost.com/2011-11-30/local/35284518_1_egg-rolls-chow-mein-jeno-paulucci |title=Jeno Paulucci, pioneer of frozen-food business, dies at 93 |newspaper=The Washington Post |date=2011-11-30 |first=T. Rees |last=Shapiro |access-date=2017-08-25 |archive-url=https://web.archive.org/web/20131111145610/http://articles.washingtonpost.com/2011-11-30/local/35284518_1_egg-rolls-chow-mein-jeno-paulucci |archive-date=2013-11-11 |url-status=dead }}
+{{cite news |url=https://www.washingtonpost.com/local/obituaries/jeno-paulucci-food-visionary-behind-the-pizza-roll-dies-at-93/2011/11/30/gIQAkU4XEO_story.html |title=Jeno Paulucci, pioneer of frozen-food business, dies at 93 |newspaper=The Washington Post |date=2011-11-30 |first=T. Rees |last=Shapiro |access-date=2017-08-25 |archive-url=https://web.archive.org/web/20131111145610/http://articles.washingtonpost.com/2011-11-30/local/35284518_1_egg-rolls-chow-mein-jeno-paulucci |archive-date=2013-11-11 |url-status=live }}
 </ref><ref name=whitehousespeech>
 {{cite web |url=http://www.fordlibrarymuseum.gov/library/document/0248/whpr19760916-024.pdf |title=Remarks of The President at the Italian-American Foundation Bicentennial Tribute Dinner |date=1976-09-16 |first=Gerald R. |last=Ford |author-link=Gerald R. Ford |publisher=White House |via=Gerald R. Ford Presidential Library |access-date=2013-11-14 |archive-url=https://web.archive.org/web/20140411132703/http://www.fordlibrarymuseum.gov/library/document/0248/whpr19760916-024.pdf |archive-date=2014-04-11 |url-status=live }}
-</ref> After Paulucci sold Chun King in 1966, the company would be sold several more times more until it was dissolved in 1995.<ref>
+</ref> After Paulucci sold Chun King in 1966, the company was sold several more times more until it was dissolved in 1995.<ref>
-{{cite news |url=http://articles.baltimoresun.com/1995-04-04/business/1995094157_1_chun-king-wesson-manufacturing-operations |title=Chun King Corp. to close plant, eliminate 173 jobs |newspaper=[[The Baltimore Sun]] |access-date=2015-06-16 |date=1995-04-04 |first=Kevin L. |last=McQuaid |archive-url=https://web.archive.org/web/20150714100041/http://articles.baltimoresun.com/1995-04-04/business/1995094157_1_chun-king-wesson-manufacturing-operations |archive-date=2015-07-14 |url-status=live }}
+{{cite news |url=https://www.baltimoresun.com/1995/04/04/chun-king-corp-to-close-plant-eliminate-173-jobs/ |title=Chun King Corp. to close plant, eliminate 173 jobs |newspaper=[[The Baltimore Sun]] |access-date=2015-06-16 |date=1995-04-04 |first=Kevin L. |last=McQuaid |archive-url=https://web.archive.org/web/20150714100041/http://articles.baltimoresun.com/1995-04-04/business/1995094157_1_chun-king-wesson-manufacturing-operations |archive-date=2015-07-14 |url-status=live }}
 </ref>
-By 1960, Paulucci described in ''[[The New York Times]]'' that "At Chun King we have turned out a 'stew-type' chow mein.  I'd guess this type has been around for thirty - maybe forty - years.  To make it, all the meat, seasonings and vegetables are dumped into a kettle and stewed for hours - until everything is cooked."<ref name=nyt-1960mar13>
+By 1960, Paulucci told ''[[The New York Times]]'' that "At Chun King we have turned out a 'stew-type' chow mein.  I'd guess this type has been around for thirty - maybe forty - years.  To make it, all the meat, seasonings and vegetables are dumped into a kettle and stewed for hours - until everything is cooked."<ref name=nyt-1960mar13>
 {{cite news |url=https://www.nytimes.com/1960/03/13/archives/advertising-chow-mein-to-be-reoriented-packager-cooks-up-sales.html |title=Advertising: Chow Mein to Be Reoriented: Packager Cooks Up Sales Recipe for 'Chinese' Dish |newspaper=The New York Times |date=1960-03-13 |page=F12 |first=Robert |last=Alden |url-access=subscription  |access-date=2018-07-28 |archive-url=https://web.archive.org/web/20180729014754/https://www.nytimes.com/1960/03/13/archives/advertising-chow-mein-to-be-reoriented-packager-cooks-up-sales.html |archive-date=2018-07-29 |url-status=live |id={{ProQuest|115049920}}}}</ref>
-Outside of Chinese restaurants, what is labeled as chow mein is actually a chop suey-like stew that has very little resemblance to actual chow mein. As an example the official U.S. military recipe (which is employed by cooking facilities of all four American military services) does not include noodles and has instructions to serve the dish over steamed rice and can serve 100 persons per batch.<ref>{{cite web |url=https://quartermaster.army.mil/jccoe/operations_directorate/QUAD/Menu/recipes/section_l/L16000.pdf |title=Chicken Chow Mein (Cooked diced) |work=Armed Forces Recipe Service}}</ref><ref name=afrs-203>
+Outside of Chinese restaurants, what is labeled as chow mein is actually a chop suey-like stew that has very little resemblance to actual chow mein. As an example, the official U.S. military recipe (which is employed by cooking facilities of all four American military services) does not include noodles and has instructions to serve the dish over steamed rice and can serve 100 persons per batch.<ref>{{cite web |url=https://quartermaster.army.mil/jccoe/operations_directorate/QUAD/Menu/recipes/section_l/L16000.pdf |title=Chicken Chow Mein (Cooked diced) |work=Armed Forces Recipe Service}}</ref><ref name=afrs-203>
 {{cite book |url=http://www.quartermaster.army.mil/jccoe/publications/recipes/index/full_index.pdf |title=Index of Recipes: Armed Forces Recipe Service; 2003 Index; COG I Stock No. 0530-LP-011-3090 |date=2003 |work=[[Armed Forces Recipe Service]] |publisher=United States Government |author=<!--Staff writer(s); no by-line.--> |access-date=2014-02-14 |archive-url=https://web.archive.org/web/20130729084812/http://www.quartermaster.army.mil/jccoe/publications/recipes/index/full_index.pdf |archive-date=2013-07-29 |url-status=live |page=L16000}}</ref>
 ===Australian cuisine===
-Outside of Asian communities, many Australians appear to confuse chow mein with chop suey.<ref>{{cite web |url=https://australianfoodtimeline.com.au/1887-chop-suey-described-in-australia/ |title=1887 Chop suey described in Australia |work=Australian Food Timeline |first=Jan |last=O’Connell}}</ref>  The most common Australian version contains mince beef (called ground beef in North America) and curry powder and sometimes served over rice instead of fried noodles. This version has been promoted by the [[Australian Institute of Sport]],<ref>{{cite web |url=https://www.ais.gov.au/nutrition/recipes/chow_mein |title=Chow Mein |work=[[Australian Sports Commission]]}}</ref> on [[Australian Broadcasting Corporation#Radio|ABC radio]],<ref>{{cite web |url=https://www.abc.net.au/radio/recipes/chow-mein-gluten-free/8924242 |title=Chow Mein - gluten free |first1=Suzanne |last1=Quintner |first2=Melinda |last2=Trembath |date=March 7, 2007 |work=[[Australian Broadcasting Corporation]]}}</ref> and a popular Australian women's magazine since the mid-1960s<ref>{{cite magazine |url=https://trove.nla.gov.au/newspaper/article/46240238 |title=When teenagers give a party |magazine=[[The Australian Women's Weekly]] |date=September 29, 1965 |page=67 |via=[[Trove#Newspapers]]}}</ref> and during the 21st century.<ref>{{cite magazine |url=https://www.womensweeklyfood.com.au/recipes/beef-chow-mein-9679 |title=Beef chow mein |date=May 9, 2022 |magazine=[[The Australian Women's Weekly]]}}</ref>
+Outside of Asian communities, many Australians appear to confuse chow mein with chop suey.<ref>{{cite web |url=https://australianfoodtimeline.com.au/1887-chop-suey-described-in-australia/ |title=1887 Chop suey described in Australia |work=Australian Food Timeline |first=Jan |last=O’Connell}}</ref>  The most common Australian version contains minced beef (called ground beef in North America) and curry powder and sometimes served over rice instead of fried noodles. This version has been promoted by the [[Australian Institute of Sport]],<ref>{{cite web |url=https://www.ais.gov.au/nutrition/recipes/chow_mein |title=Chow Mein |work=[[Australian Sports Commission]]}}</ref> on [[Australian Broadcasting Corporation#Radio|ABC radio]],<ref>{{cite web |url=https://www.abc.net.au/radio/recipes/chow-mein-gluten-free/8924242 |title=Chow Mein - gluten free |first1=Suzanne |last1=Quintner |first2=Melinda |last2=Trembath |date=March 7, 2007 |work=[[Australian Broadcasting Corporation]]}}</ref> and a popular Australian women's magazine since the mid-1960s<ref>{{cite magazine |url=https://trove.nla.gov.au/newspaper/article/46240238 |title=When teenagers give a party |magazine=[[The Australian Women's Weekly]] |date=September 29, 1965 |page=67 |via=[[Trove#Newspapers]]}}</ref> and during the 21st century.<ref>{{cite magazine |url=https://www.womensweeklyfood.com.au/recipes/beef-chow-mein-9679 |title=Beef chow mein |date=May 9, 2022 |magazine=[[The Australian Women's Weekly]]}}</ref>
 ===Canadian Chinese cuisine===
-[[Canadian Chinese cuisine|Canadian westernized Chinese restaurants]] may offer up to three different types of chow mein, none of which is identical to either of the two types of American chow mein. ''[[Cantonese cuisine|Cantonese]] style chow mein'' contains deep-fried crunchy golden egg noodles, green peppers, pea pods, [[bok choy]], bamboo shoots, [[Eleocharis dulcis|water chestnut]]s, shrimp, Chinese roast pork (''[[char siu]]''), chicken, and beef, and is served in a thick sauce. Plain ''chow mein'' is similar to other Western chow meins but contains far more mung bean sprouts; some regional recipes may substitute bean sprouts for noodles completely. The Japanese Canadian community also have their own version of chow mein that might include dried seaweed and pickle ginger and could be served in a bun.<ref name=tbjcca-2013may29>{{cite news |url=http://jccabulletin-geppo.ca/national-feature/the-legacy-of-the-cumberland-chow-mein/ |title=The Legacy of the Cumberland Chow Mein |magazine=The Bulletin (JCCA) |publisher=Japanese Canadian Citizens Association |date=2013-05-29 |first=Russell |last=Sakauye |url-status=dead |archive-url=https://web.archive.org/web/20130927170954/http://jccabulletin-geppo.ca/national-feature/the-legacy-of-the-cumberland-chow-mein/ |archive-date=2013-09-27 }}</ref><ref name=ts-2011mar08>
+[[Canadian Chinese cuisine|Canadian westernized Chinese restaurants]] may offer up to three different types of chow mein, none of which is identical to either of the two types of American chow mein. ''[[Cantonese cuisine|Cantonese]] style chow mein'' contains deep-fried crunchy golden egg noodles, green peppers, pea pods, [[bok choy]], bamboo shoots, [[Eleocharis dulcis|water chestnut]]s, shrimp, Chinese roast pork (''[[char siu]]''), chicken, and beef, and is served in a thick sauce. Plain ''chow mein'' is similar to other Western chow meins, but contains far more mung bean sprouts; some regional recipes may substitute bean sprouts for noodles completely.{{citation needed|date=November 2024|reason=The nice description of the 3 types of Canadian Chinese chow mein needs inline citations.}}{{original research inline|date=November 2024|reason=Unable to find anything that would support these descriptions.}} The Japanese Canadian community also have their own version of chow mein that might include dried seaweed and pickle ginger and could be served in a bun.<ref name=tbjcca-2013may29>{{cite news |url=http://jccabulletin-geppo.ca/national-feature/the-legacy-of-the-cumberland-chow-mein/ |title=The Legacy of the Cumberland Chow Mein |magazine=The Bulletin (JCCA) |publisher=Japanese Canadian Citizens Association |date=2013-05-29 |first=Russell |last=Sakauye |url-status=dead |archive-url=https://web.archive.org/web/20130927170954/http://jccabulletin-geppo.ca/national-feature/the-legacy-of-the-cumberland-chow-mein/ |archive-date=2013-09-27 }}</ref><ref name=ts-2011mar08>
 {{cite news |url=https://www.thestar.com/life/food_wine/recipes/2011/03/08/japanesecanadian_chow_mein.html |title=Japanese-Canadian chow mein: Chow mein — with seaweed and pickled ginger — never tasted so good |newspaper=[[Toronto Star]] |date=2011-03-08 |first=Jennifer |last=Bain |access-date=2017-08-25 |archive-url=https://web.archive.org/web/20171115143545/https://www.thestar.com/life/food_wine/recipes/2011/03/08/japanesecanadian_chow_mein.html |archive-date=2017-11-15 |url-status=live }}
 </ref>
-In [[Newfoundland (island)|Newfoundland]], their chow mein does not contain any noodles. In place of noodles, cabbage cut in such a way to resemble noodles are used as a substitute. Although no one knows the reason why this change had occurred, it is believed that the island remoteness in the North Atlantic during its history as an [[Dominion of Newfoundland|independent self-governing British dominion]] contributed to the lack of availability of the necessary ingredients from the rest of North America or from Europe.<ref name="cj-2016jun21">{{cite news |url=https://www.calgaryjournal.ca/more/living/4641-small-town-chinese-restaurants-across-canada-are-serving-up-more-than-just-food.html |title=Chop Suey Nation: A road trip uncovers the lives behind small-town Chinese-Canadian food |website=Calgary Journal |date=2016-04-16 |first=Lauryn |last=Heintz}}</ref><ref>{{Cite episode |title=Chinese immigrants developed dishes to appeal to Western palates, says Ann Hui |url=https://www.cbc.ca/radio/thecurrent/the-current-for-january-31-2019-1.4999091/these-dishes-from-chinese-restaurants-are-uniquely-canadian-is-your-favourite-on-the-list-1.4999101 |series=The Current |series-link=The Current (radio program) |first=Anna Maria (host) |last=Tremonti |network=[[CBC Radio One]] |date=2019-01-31 |minutes=1:30 |transcript=(full transcript) |transcript-url=https://www.cbc.ca/radio/thecurrent/the-current-for-january-31-2019-1.4999091/thursday-january-31-2019-full-transcript-1.5000882#segment2 |language=en}}</ref>
+In [[Newfoundland (island)|Newfoundland]], their chow mein does not contain any noodles. In place of noodles, cabbage cut in such a way to resemble noodles are used as a substitute. Although no one knows the reason why this change had occurred, it is believed that the island's remoteness in the North Atlantic during its history as an [[Dominion of Newfoundland|independent self-governing British dominion]] contributed to the lack of availability of the necessary ingredients from the rest of North America or from Europe.<ref name="cj-2016jun21">{{cite news |url=https://www.calgaryjournal.ca/more/living/4641-small-town-chinese-restaurants-across-canada-are-serving-up-more-than-just-food.html |title=Chop Suey Nation: A road trip uncovers the lives behind small-town Chinese-Canadian food |website=Calgary Journal |date=2016-04-16 |first=Lauryn |last=Heintz}}</ref><ref>{{Cite episode |title=Chinese immigrants developed dishes to appeal to Western palates, says Ann Hui |url=https://www.cbc.ca/radio/thecurrent/the-current-for-january-31-2019-1.4999091/these-dishes-from-chinese-restaurants-are-uniquely-canadian-is-your-favourite-on-the-list-1.4999101 |series=The Current |series-link=The Current (radio program) |first=Anna Maria (host) |last=Tremonti |network=[[CBC Radio One]] |date=2019-01-31 |minutes=1:30 |transcript=(full transcript) |transcript-url=https://www.cbc.ca/radio/thecurrent/the-current-for-january-31-2019-1.4999091/thursday-january-31-2019-full-transcript-1.5000882#segment2 |language=en}}</ref><ref>{{cite web |url=https://www.eater.com/2019/9/4/20847496/newfoundland-chow-mein-chop-suey-nation-chinese-restaurants-canada |title=Book Excerpts: In Newfoundland, You Have to Ask for Noodles in Your Chow Mein  |first=Ann |last=Hui |date=September 4, 2019 |work=[[Eater (website)|Eater]]}}</ref>
 ===Caribbean Chinese cuisine===
@@ Line 130: / Line 130: @@
 ===Central America===
-In [[Panama]], chow mein is prepared with a mixture of onions, peppers, celery and carrots with pork or chicken and stir fried with noodles.<ref>{{cite web |url=https://www.recetaspanama.com/recetas/plato-principal/chow-mein-de-pollo |title=Chow mein de pollo |work=Recetas de Panamá |language=es |trans-title=Chicken Chow Mein}}</ref><ref>{{cite web |url=https://www.elistmopty.com/2019/05/chow-mein-de-puerco.html |title=Choe mein de Puerco |date=2019-05-16 |work=elistmopty |language=es |trans-title=Pork Chow Mein}}</ref> Another recipe includes canned corn.<ref name=pa-2007mar03>{{cite news |url=http://www.panamaamerica.com.pa/content/el-chow-mein-es-paname%C3%B1o |title=El "Chow Mein" es panameño |newspaper=Panamá América |date=2007-03-30 |first=Nayla |last=Montenegro |language=es |trans-title=The "Chow Mein" is Panama |access-date=2015-07-13 |archive-url=https://web.archive.org/web/20150714042526/http://www.panamaamerica.com.pa/content/el-chow-mein-es-paname%C3%B1o |archive-date=2015-07-14 |url-status=live }}</ref> In [[El Salvador]], chow mein may contain carrots, cabbage, and/or broccoli.<ref>{{cite web |url=https://www.recetassalvador.com/recetas/plato-principal/chao-mein-con-pollo-salvadoreno |title=Chao mein con pollo salvadoreño |work=Recetas del Salvador |language=es |trans-title=Salvadorean Chicken Chow Mein}}</ref><ref>{{cite web |url=https://saborlatino503.site/comida-tipica-de-el-salvador/chow-mein-salvadoreno/ |title=Chow mein salvadoreño |work=SaborlLatino503 |language=es |trans-title=Salvadorean Chicken Chow}}</ref>
+In [[Panama]], chow mein is prepared with a mixture of onions, peppers, celery and carrots with pork or chicken and stir fried with noodles.<ref>{{cite web |url=https://www.recetaspanama.com/recetas/plato-principal/chow-mein-de-pollo |title=Chow mein de pollo |work=Recetas de Panamá |language=es |trans-title=Chicken Chow Mein}}</ref><ref>{{cite web |url=https://www.elistmopty.com/2019/05/chow-mein-de-puerco.html |title=Choe mein de Puerco |date=2019-05-16 |work=elistmopty |language=es |trans-title=Pork Chow Mein}}</ref> Another recipe includes canned corn.<ref name=pa-2007mar03>{{cite news |url=http://www.panamaamerica.com.pa/content/el-chow-mein-es-paname%C3%B1o |title=El "Chow Mein" es panameño |newspaper=Panamá América |date=2007-03-30 |first=Nayla |last=Montenegro |language=es |trans-title=The "Chow Mein" is Panama |access-date=2015-07-13 |archive-url=https://web.archive.org/web/20150714042526/http://www.panamaamerica.com.pa/content/el-chow-mein-es-paname%C3%B1o |archive-date=2015-07-14 |url-status=live }}</ref> In [[El Salvador]], chow mein may contain carrots, cabbage or broccoli.<ref>{{cite web |url=https://www.recetassalvador.com/recetas/plato-principal/chao-mein-con-pollo-salvadoreno |title=Chao mein con pollo salvadoreño |work=Recetas del Salvador |language=es |trans-title=Salvadorean Chicken Chow Mein}}</ref><ref>{{cite web |url=https://saborlatino503.site/comida-tipica-de-el-salvador/chow-mein-salvadoreno/ |title=Chow mein salvadoreño |work=SaborlLatino503 |language=es |trans-title=Salvadorean Chicken Chow}}</ref> In [[Guatemala]], chow mein (or chao mein) is usually prepared with [[chayote]] and carrots and served on a corn [[tostada (tortilla)|tostada]].<ref>{{cite magazine |url=https://lamag.com/news/essential-t-chow-mein-tostadas-at-guatemalteca-bakery-restaurant |title=Essential T: Chow Mein Tostadas at Guatemalteca Bakery & Restaurant |first=Bill |last=Esparza |date=August 19, 2014 |magazine=[[Los Angeles (magazine)|Los Angeles]]}}</ref><ref>{{cite news |url=https://www.seattletimes.com/life/food-drink/kent-offers-fantastic-guatemalan-food-satisfying-birria-tacos-and-affordable-sushi/ |title= Kent offers fantastic Guatemalan food, satisfying birria tacos and affordable sushi |date=June 30, 2021 |first=Jade Yamazaki |last=Stewart |newspaper=[[Seattle Times]]}}</ref><ref>{{cite web |url=https://antiguadailyphoto.com/2012/01/31/guatemalan-chow-mein-tostada/ |title=Guatemalan chow mein tostada |first=Rudy |last=Giron |date=January 31, 2012 |work=Antigua Daily Photo}}</ref>
 ===Indian Chinese cuisine===
 [[File:Egg chowmein.jpg|thumb|[[Kolkata]] style egg chow mein]]
+Chow mein is also common in [[Indian Chinese cuisine|Indian Chinese]]. In India, it was introduced by the [[Chinese of Calcutta]]. It is usually offered ''[[Hakka cuisine|Hakka]]''-style, with gravy. Catering to vegetarian diets, there is an Indian variant, vegetable chow mein, which consists of noodles with cabbage, bamboo shoots, pea pods, green peppers, and carrots.  In the New Delhi area, chow mein can sometimes include [[paneer]] with the mixture of noodles and vegetables. Another non-meat Indian variant includes scrambled egg as a protein source.<ref>{{cite web |url=http://zeenews.india.com/entertainment/gourmet/recipe/recipe-egg-chowmein_2390.htm |title=Recipe: Egg Chowmein |website=[[Zee News]] |date=2013-01-21 |author=<!--Staff writer(s); no by-line.--> |access-date=2013-11-14 |archive-url=https://web.archive.org/web/20131217054144/http://zeenews.india.com/entertainment/gourmet/recipe/recipe-egg-chowmein_2390.htm |archive-date=2013-12-17 |url-status=live }}
-[[File:Bangladeshi style home-made beef chow mein.jpg|thumb|Bangladeshi-style chow mein]]
-Chow mein is also common in [[Indian Chinese cuisine|Indian Chinese]], [[Bengali cuisine#Chinese cuisine|Bangladeshi Chinese]],{{citation needed|date=October 2021|reason=Might be true or could be a total fabrication. Although many VERIFIABLE references can be found of chow mein being served (with regional modifications to suit local taste preferences) in India and Pakistan, no references can be found about the dish being served in Bangladesh.}}  and [[Pakistani Chinese cuisine|Pakistani Chinese]] cuisine. In India, it was introduced by the [[Chinese of Calcutta]]. It is usually offered ''[[Hakka cuisine|Hakka]]''-style, with gravy. Catering to vegetarian diets, there is an Indian variant, vegetable chow mein, which consists of noodles with cabbage, bamboo shoots, pea pods, green peppers, and carrots.  In the New Delhi area, chow mein can sometimes include [[paneer]] with the mixture of noodles and vegetables. Another non-meat Indian variant includes scrambled egg as a protein source.<ref>{{cite web |url=http://zeenews.india.com/entertainment/gourmet/recipe/recipe-egg-chowmein_2390.htm |title=Recipe: Egg Chowmein |website=[[Zee News]] |date=2013-01-21 |author=<!--Staff writer(s); no by-line.--> |access-date=2013-11-14 |archive-url=https://web.archive.org/web/20131217054144/http://zeenews.india.com/entertainment/gourmet/recipe/recipe-egg-chowmein_2390.htm |archive-date=2013-12-17 |url-status=live }}
 </ref><ref>{{cite web |url=http://www.gourmetindia.com/topic/1253-egg-hakka-chowmein/ |title=Egg Hakka Chowmein |website=Gourmet India |first=Kanchan |last=Shaw |date=2010-03-17 |access-date=2013-11-14 |archive-url=https://web.archive.org/web/20131217050037/http://www.gourmetindia.com/topic/1253-egg-hakka-chowmein/ |archive-date=2013-12-17 |url-status=live }}</ref> [[Kolkata]] has its own variant that is called ''Calcutta Chow Mein'' or ''Calcutta Chowmin'' that also includes green chilli, chilli garlic, or hot garlic.<ref name=ct-2015jun21>{{cite news |url=http://www.telegraphindia.com/1150621/jsp/calcutta/story_26925.jsp#.VcaYLbXCV7k |title=Long live chow mein: Hakka or gravy, Dacres Lane or Tangra, Chandrima S. Bhattacharya traces the journey of the ubiquitous Calcutta chowmin |newspaper=[[Calcutta Telegraph]] |date=21 June 2015 |first=Chandrima S. |last=Bhattacharya |access-date=2015-08-09 |archive-url=https://web.archive.org/web/20150728081701/http://www.telegraphindia.com/1150621/jsp/calcutta/story_26925.jsp#.VcaYLbXCV7k |archive-date=2015-07-28 |url-status=dead }}</ref> The Pakistani version includes carrots, cabbage, peppers, spring onions, chilies, and ginger garlic paste.<ref>{{cite news |url=https://www.natcour.com/news/2019/05/recipe-pakistani-style-chicken-chow-mein/ |title=Recipe: Pakistani Style Chicken Chow Mein |first=Ayesha |last=Athar |newspaper=National Courier |date=2019-05-10 |access-date=October 10, 2021 |archive-date=November 24, 2021 |archive-url=https://web.archive.org/web/20211124173820/https://www.natcour.com/news/2019/05/recipe-pakistani-style-chicken-chow-mein/ |url-status=dead }}</ref>
@@ Line 141: / Line 140: @@
 {{Unreferenced section|date=November 2020}}
 {{Original research section|date=November 2020}}
-There are two Indonesian versions of chow mein. One is ''[[Mie goreng]]'', which is (sometimes spicy) stir-fried noodle dish with variants of toppings, and the other is a crispy noodle dish topped with sauce that is pretty popular and existed in virtually all Chinese restaurant in Indonesia. It goes popular with the name of [[I fu mie]] or ''Mi Siram'', literally means drenched noodle, in [[Indonesian Chinese cuisine|Indonesian Chinese]] cuisine. In Indonesia, i fu mie is usually served with thick egg sauce with [[cauliflower]], [[broccoli]], [[Edible mushroom|mushroom]], [[kekkian]] or prawn cake, and [[chicken]]. Several varieties does exists such as [[vegetarian]] and [[seafood]] that contains [[squid]], [[prawn]] and [[fish]] instead of [[kekkian]]. The dish is often confused with [[Lo mein]].
+There are two Indonesian versions of chow mein. One is ''[[Mie goreng]]'', which is (sometimes spicy) stir-fried noodle dish with variants of toppings, and the other is a crispy noodle dish topped with sauce that is pretty popular and existed in virtually all Chinese restaurant in Indonesia. It goes popular with the name of [[I fu mie]] or ''Mi Siram'', literally means drenched noodle, in [[Indonesian Chinese cuisine|Indonesian Chinese]] cuisine. In Indonesia, i fu mie is usually served with thick egg sauce with [[cauliflower]], [[broccoli]], [[Edible mushroom|mushroom]], [[kekkian]] or prawn cake, and [[Chicken as food|chicken]]. Several varieties does exists such as [[vegetarian]] and [[seafood]] that contains [[Squid as food|squid]], [[Shrimp and prawn as food|prawn]] and [[Fish as food|fish]] instead of [[kekkian]]. The dish is often confused with [[Lo mein]].
 === Mauritian cuisine ===
-In [[Mauritius]], Mauritian chow mein is known as "mine frire", "mine frite", "mine frit" and "minn frir".<ref>{{Cite web|title=Chinese fried noodles-|url=https://ile-maurice.tripod.com/minefrire.htm|access-date=2022-01-10|website=ile-maurice.tripod.com}}</ref><ref name=":1">{{Cite web|title=Top 10 Most Popular Mauritian Dishes|url=https://restaurants.mu/en/articles/top-10-most-popular-mauritian-dishes.html|access-date=2022-01-10|website=restaurants.mu|language=en}}</ref><ref>{{Cite web|last=Maurice|first=Recette Ile|date=2021-01-24|title=Mine frit de l'ile Maurice|url=https://recette-ile-maurice.com/mine-frit/|access-date=2022-01-10|language=fr-FR}}</ref> The term is a combination of Cantonese/Hakka word for noodles "mein" ({{Lang-zh|c=面|p=Miàn}}) and french word for "fried".<ref name=":1"/> It was likely introduced in Mauritius by Chinese immigrants who mostly came from the Southeast part of China (mostly from the Cantonese regions) at the end of the 19th century.<ref name=":0">{{Cite web|title=Republic of Mauritius- Mauritian Cuisine|url=http://www.govmu.org/English/ExploreMauritius/Culture/Pages/Culture/Mauritian-Cuisine.aspx|access-date=2022-01-10|website=www.govmu.org|archive-date=July 28, 2022|archive-url=https://web.archive.org/web/20220728221435/http://www.govmu.org/English/ExploreMauritius/Culture/Pages/Culture/Mauritian-Cuisine.aspx|url-status=dead}}</ref> It was mainly eaten by the Chinese community who settled in Mauritius and eventually evolved in a distinctively Mauritian dish diverging from the original recipe.<ref>{{Cite journal|last1=Ng Tseung-Wong|first1=Caroline|last2=Verkuyten|first2=Maykel|date=2015|title=Multiculturalism, Mauritian Style: Cultural Diversity, Belonging, and a Secular State|url=http://journals.sagepub.com/doi/10.1177/0002764214566498|journal=American Behavioral Scientist|language=en|volume=59|issue=6|pages=679–701|doi=10.1177/0002764214566498|s2cid=144906729 |issn=0002-7642}}</ref> It is a classical [[Mauritians of Chinese origin|Sino-Mauritian]] dish which is eaten by all Mauritians regardless of ethnicity,<ref name=":2">{{Cite web|date=2018-12-28|title=Mine frit : un grand classique de la cuisine sino-mauricienne -|url=https://tasting.mu/street-food-restaurants-ile-maurice/mine-frit-un-grand-classique-de-la-cuisine-sino-mauricienne/|access-date=2022-01-10|website=Tasting Mauritius|language=fr-FR |trans-title=Mine frit: a great classic of Sino-Mauritian cuisine}}</ref> reflecting the influence of Chinese and/or Sino-Mauritian community despite being one the smallest community on the island.<ref name=":0"/><ref>{{Cite web|title=Chinese Cuisine|url=http://www.cuizinemaurice.com/chinese-cuisine/|access-date=2022-01-10|website=Cuizine Maurice|language=en-US}}</ref> It is a very common street food and can be found in almost all restaurants on the island.<ref>{{Cite web|title=Mine Frite (Fried Noodles) Recipe|url=https://restaurants.mu/en/recipe/fried-noodles-recipe.html|access-date=2022-01-10|website=restaurants.mu|language=en}}</ref><ref name=":2" /><ref name=":0"/>
+In [[Mauritius]], Mauritian chow mein is known as "mine frire", "mine frite", "mine frit" and "minn frir".<ref>{{Cite web|title=Chinese fried noodles-|url=https://ile-maurice.tripod.com/minefrire.htm|access-date=2022-01-10|website=ile-maurice.tripod.com}}</ref><ref name=":1">{{Cite web|title=Top 10 Most Popular Mauritian Dishes|url=https://restaurants.mu/en/articles/top-10-most-popular-mauritian-dishes.html|access-date=2022-01-10|website=restaurants.mu|language=en}}</ref><ref>{{Cite web|last=Maurice|first=Recette Ile|date=2021-01-24|title=Mine frit de l'ile Maurice|url=https://recette-ile-maurice.com/mine-frit/|access-date=2022-01-10|language=fr-FR}}</ref> The term is a combination of Cantonese/Hakka word for noodles "mein" ({{Lang-zh|c=面|p=Miàn}}) and french word for "fried".<ref name=":1"/> It was likely introduced in Mauritius by Chinese immigrants who mostly came from the Southeast part of China (mostly from the Cantonese regions) at the end of the 19th century.<ref name=":0">{{Cite web|title=Republic of Mauritius- Mauritian Cuisine|url=http://www.govmu.org/English/ExploreMauritius/Culture/Pages/Culture/Mauritian-Cuisine.aspx|access-date=2022-01-10|website=www.govmu.org|archive-date=July 28, 2022|archive-url=https://web.archive.org/web/20220728221435/http://www.govmu.org/English/ExploreMauritius/Culture/Pages/Culture/Mauritian-Cuisine.aspx|url-status=dead}}</ref> It was mainly eaten by the Chinese community who settled in Mauritius and eventually evolved in a distinctively Mauritian dish diverging from the original recipe.<ref>{{Cite journal|last1=Ng Tseung-Wong|first1=Caroline|last2=Verkuyten|first2=Maykel|date=2015|title=Multiculturalism, Mauritian Style: Cultural Diversity, Belonging, and a Secular State|url=http://journals.sagepub.com/doi/10.1177/0002764214566498|journal=American Behavioral Scientist|language=en|volume=59|issue=6|pages=679–701|doi=10.1177/0002764214566498|s2cid=144906729 |issn=0002-7642}}</ref> It is a classical [[Mauritians of Chinese origin|Sino-Mauritian]] dish which is eaten by all Mauritians regardless of ethnicity,<ref name=":2">{{Cite web|date=2018-12-28|title=Mine frit : un grand classique de la cuisine sino-mauricienne -|url=https://tasting.mu/street-food-restaurants-ile-maurice/mine-frit-un-grand-classique-de-la-cuisine-sino-mauricienne/|access-date=2022-01-10|website=Tasting Mauritius|language=fr-FR |trans-title=Mine frit: a great classic of Sino-Mauritian cuisine}}</ref> reflecting the influence of Chinese and Sino-Mauritian community despite being one the smallest community on the island.<ref name=":0"/><ref>{{Cite web|title=Chinese Cuisine|url=http://www.cuizinemaurice.com/chinese-cuisine/|access-date=2022-01-10|website=Cuizine Maurice|language=en-US}}</ref> It is a very common street food and can be found in almost all restaurants on the island.<ref>{{Cite web|title=Mine Frite (Fried Noodles) Recipe|url=https://restaurants.mu/en/recipe/fried-noodles-recipe.html|access-date=2022-01-10|website=restaurants.mu|language=en}}</ref><ref name=":2" /><ref name=":0"/>
 ===Mexican Chinese cuisine===
@@ Line 155: / Line 154: @@
 ===Nepalese cuisine===
 [[File:Chicken Chow Mein.JPG|thumb|Nepalese-style hot chicken chow mein]]
-Tibetans who settled in [[Nepal]] brought chow mein with them.{{citation needed|date=October 2021|reason=Why Tibetan settlers and not visiting American mountain climbers? Without a VERIFIABLE citation, this claim is original research.}} It is a popular fast food in [[Nepal]].<ref name="utsav360">{{cite web |url=https://utsav360.com/how-to-make-mouthwatering-nepali-style-chicken-chowmein/ |title=How to Make Mouthwatering Nepali Style Chicken Chowmein? |first=Alina |last=Tamang |work=Utsav 360}}</ref><ref>{{cite web |url=https://www.nepal101.net/must-try-food-in-nepal/#35-chicken-chowmein |title=35 must try food in Nepal – List of most popular Nepali food |date=2020-12-12|work=Nepal101}}</ref> The [[Newar people|Newari]] people of the [[Kathmandu|Kathmandu Valley]]{{citation needed|date=October 2022|reason=Existing citations does not mention the Newari, so claim may not be exclusive to the Kathmandu Valley.}} use [[buffalo]] meat and [[chicken]] in their cuisine, and chow mein in [[Nepal]] is often cooked with onion, vegetables and buff (buffalo meat).<ref name="utsav360" /><ref>{{cite web |url=https://kathmandumomo.com.au/menu/buff-chowmin/ |title=Buff Chowmein (Nepali Style Chowmein) |work=Kathmandu MoMo House & Bar}}</ref><ref>{{cite web |url=https://recipenp.com/2020/04/01/nepali-style-buff-chowmein-recipe/ |title=Buff Chowmein Recipe {{!}} Buff Sukuti Chowmein |work=Listy Recipe |date=2020-04-01}}</ref><ref>{{cite web |url=https://pariskathmandu.com/nepali-style-chow-mein/ |title=Nepali-Style Chow Mein |date=2020-04-09 |work=Paris Kathmandu}}</ref>
+Tibetans who settled in [[Nepal]] brought chow mein with them.{{citation needed|date=October 2021|reason=Why Tibetan settlers and not visiting American mountain climbers? Without a VERIFIABLE citation, this claim is original research.}} It is a popular fast food in [[Nepal]].<ref name="utsav360">{{cite web |url=https://utsav360.com/how-to-make-mouthwatering-nepali-style-chicken-chowmein/ |title=How to Make Mouthwatering Nepali Style Chicken Chowmein? |first=Alina |last=Tamang |work=Utsav 360}}</ref><ref>{{cite web |url=https://www.nepal101.net/must-try-food-in-nepal/#35-chicken-chowmein |title=35 must try food in Nepal – List of most popular Nepali food |date=2020-12-12|work=Nepal101}}</ref> The [[Newar people|Newari]] people of the [[Kathmandu|Kathmandu Valley]]{{citation needed|date=October 2022|reason=Existing citations does not mention the Newari, so claim may not be exclusive to the Kathmandu Valley.}} use [[water buffalo]] meat and [[chicken as food|chicken]] in their cuisine, and chow mein in [[Nepal]] is often cooked with onion, vegetables and buff (water buffalo meat).<ref name="utsav360" /><ref>{{cite web |url=https://kathmandumomo.com.au/menu/buff-chowmin/ |title=Buff Chowmein (Nepali Style Chowmein) |work=Kathmandu MoMo House & Bar}}</ref><ref>{{cite web |url=https://recipenp.com/2020/04/01/nepali-style-buff-chowmein-recipe/ |title=Buff Chowmein Recipe {{!}} Buff Sukuti Chowmein |work=Listy Recipe |date=2020-04-01}}</ref><ref>{{cite web |url=https://pariskathmandu.com/nepali-style-chow-mein/ |title=Nepali-Style Chow Mein |date=2020-04-09 |work=Paris Kathmandu}}</ref>
 ===Peruvian Chinese cuisine===
@@ Line 197: / Line 196: @@
 [[Category:Chinese noodle dishes]]
 [[Category:Fried noodles]]
-[[Category:Caribbean cuisine]]
+[[Category:Caribbean Chinese cuisine]]

v t e Cantonese cuisine
Main dishes	Bao yu Bird's nest soup Buddha's delight Cantonese seafood soup Chinese steamed eggs Congee Crispy fried chicken Dragon tiger phoenix Egg foo young Eight treasure duck Hot pot Lemon chicken Pork knuckles and ginger stew Seafood birdsnest Shark fin soup Snake bite chicken Soy sauce chicken Steam minced pork Subgum Suckling pig Sweet and sour pork White boiled shrimp White cut chicken Wonton noodles Yangzhou fried rice
Dim sum and yum cha	Almond tofu Beef tripe Cha siu bao Chicken feet Coconut bar Har gow Jian dui Jiaozi Lo mai gai Nian gao Ox-tongue pastry Rice noodle roll Shumai Spring roll Steamed meatball Swiss wing Taro cake Taro dumpling Tendon Tofu skin roll Turnip cake Water chestnut cake Yau gok Youtiao Zhaliang
Siu laap	Char siu Chinese sausage Lou mei Orange cuttlefish Roast goose Siu mei Siu yuk White cut chicken
Desserts and pastry	Almond biscuit Biscuit roll Deuk Deuk Tong Douhua Ginger milk curd Lo mai chi Malay sponge cake Mooncake Red bean cake Red bean soup Sausage bun Tang bu shuai Tong sui White sugar sponge cake
Condiments and spices	Fermented bean curd Five-spice powder XO sauce
Ingredients	Beef ball Black bean paste Chenpi Conpoy Fermented black beans Fish ball Fishcake Frog legs Garland chrysanthemum Kai-lan Mantis shrimp Ong choy Pig blood curd Pig's ear Rapeseed Saang mein Sea cucumbers Shahe fen Shrimp roe noodles Spare ribs Suan cai Tofu skin Wonton Yi mein Youmian Zha cai
Others	Chinese herb tea Dried shredded squid Lou fo tong
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