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29) Republic Day 2020 Parade ILLUSTRATES: Colourful tableaux, daredevilry, armed service might on display

India Republic Day -- The indian subcontinent Republic Day 2020 Attend, Flag Hosting HIGHLIGHTS: Prime Minister Narendra Modi paid for his tributes to martyrs by laying a wreath at the National War Memorial service in the presence of Defense Minister Rajnath Singh, the 3 service chiefs and Fundamental of Defence Staff Bipin Rawat. India Republic Time Parade 2020, Flag Web hosting service HIGHLIGHTS: India is remembering its 70th Republic Time Today. The celebration in Rajpath started with Prime Minister Narendra Modi paying out homage to the fallen troopers at the newly-built National Battle Memorial on the Republic Time for the first time instead of the Amar Jawan Jyoti beneath the India Gateway arch. This was followed by Us president Ram Nath Kovind unfurling the tricolour. The occasion marks the day when India’s Constitution came into effect, along with the country became a republic. Heavylift helicopter Chinook along with attack helicopter Apache, the two recently inducted in t
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Chinese noodles

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Noodles are an essential ingredient and staple in Chinese cuisine. Chinese noodles vary widely according to the region of production, ingredients, shape or width, and manner of preparation. They are an important part of most regional cuisines within China, and other nations with sizable overseas Chinese populations. Chinese-style noodles have also entered the cuisines of neighboring East Asian countries such as Korea ( jajangmyeon ) and Japan ( ramen ), as well as Southeast Asian countries such as Vietnam, Cambodia ( kuy teav ) and Thailand.
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Nomenclature

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Nomenclature of Chinese noodles can be difficult due to the vast spectrum available in China and the many dialects of Chinese used to name them. In Mandarin, miàn (simplified Chinese: 面 ; traditional Chinese: 麵 ; often transliterated as "mien" or "mein" ) refers to noodles made from wheat flour, while fěn ( 粉 ) or "fun" refers to noodles made from other starches, particularly rice flour and mung bean starch. Each noodle type can be rendered in pinyin for Mandarin, but in Hong Kong and neighboring Guangdong it will be known by its Cantonese pronunciation ("meen" or "mien" for wheat noodles, "fun" for non-wheat). Taiwan, Malaysia, Singapore and many other Overseas Chinese communities in Southeast Asia may use Hokkien (Min Nan) instead (e.g. "mee" for wheat noodles).
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History

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The earliest written record of noodles is from a book dated to the Eastern Han period (25–220 CE). Noodles, often made from wheat dough, became a prominent staple of food during the Han dynasty. In the Western Han Dynasty, due to the demand for military, it was necessary for the Government to implement food processing technologies that would make the food storage easier and more affordable. During this time, “Laomian” was emerged, it was made with starch rich buckwheat, millet and pea, flours. It consists lower water content making it easier to store and transport around. During the Song dynasty (960–1279) noodle shops were very popular in the cities, and remained open all night. During the earlier dynastic periods Chinese wheat noodles were known as "soup cake" (Chinese: 湯餅 ; pinyin: tāng bǐng ), as explained by the Song dynasty scholar Huáng Cháo Yīng (黃朝英) mentions in his work " A delightful mixed discussion on various scholarly topics " (Chinese: 靖康緗素雜記 ; pinyin
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Production

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Chinese noodles are generally made from either wheat flour, rice flour, or mung bean starch, with wheat noodles being more commonly produced and consumed in northern China and rice noodles being more typical of southern China. Egg, lye, and cereal may also be added to noodles made from wheat flour in order to give the noodles a different color or flavor. Egg whites, arrowroot or tapioca starch are sometimes added to the flour mixture in low quantities to change the texture and tenderness of the noodles' strands. Although illegal, the practice of adding the chemical cross-linker borax to whiten noodles and improve their texture is also quite common in East Asia. In general, the chinese noodles cooking method involves making a dough with flour, salt, and water; mixing the dough by hand to form bar shapes; bending the bars for proofing; pulling the bars into strips; dropping the strips into a pot with boiling water; and removing the noodles when finished cooking. Chinese type noodles
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Cooking

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Noodles may be cooked from either their fresh (moist) or dry forms. They are generally boiled, although they may also be deep-fried in oil until crispy. Boiled noodles may then be stir fried, served with sauce or other accompaniments, or served in soup, often with meat and other ingredients. Certain rice-noodles are made directly from steaming the raw rice slurry and are only consumed fresh. Unlike many Western noodles and pastas, Chinese noodles made from wheat flour are usually made from salted dough, and therefore do not require the addition of salt to the liquid in which they are boiled. Chinese noodles also cook very quickly, generally requiring less than 5 minutes to become al dente and some taking less than a minute to finish cooking, with thinner noodles requiring less time to cook. Chinese noodles made from rice or mung bean starch do not generally contain salt.
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Types

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Wheat edit These noodles are made only with wheat flour and water. If the intended product is dried noodles, salt is almost always added to the recipe. Common English name Characters Pinyin Cantonese Hokkien Description Cat's ear 貓耳朵 māo ěr duǒ maau ji do ? Looks like a cat's ear; similar to western Orecchiette Cold noodles 凉面 涼麵 liáng miàn loeng mein ? Served cold Dao xiao mian 刀削面 刀削麵 dāo xiāo miàn doe soek mein ? Relatively short flat noodle peeled by knife from a firm slab of dough Lamian 拉麵 lā miàn laai min la-mī Hand-pulled noodles from which ramen was derived Yaka mein (Yat ca mein, Yet ca mein) 一個麵 yī gè miàn ? ? North American Chinese style wheat noodles similar to spaghetti; sold in Canada and the United States Lo mein 捞面 撈麵 lāo miàn lo mein lo mi Egg noodles that are stir fried with sliced vegetables and/or meats and other seasonings Misua 面线 麵線 miàn xiàn mein sin mī-sòaⁿ Thin, salted wheat noodles (1 mm di
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