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53-474: Unlike the circular mixian , migan is primarily defined by its relatively broad and flat shape. It is somewhat less widely available than mixian , even within Yunnan, though it is still common. Migan is both rice flour based and freshly prepared, which differentiates it from the transparent fensi noodles that are common throughout much of mainland China. Migan is typically served either in broth (often

106-688: A chicken based broth, and particularly commonly consumed in the morning, though still consumed all day) or stir fried (perhaps more common in the evening). As with mixian, when migan is served in broth it is common for a range of individual condiments to be presented for customers to add to their bowl themselves. Condiments typically include chilli (diced fresh chilli, plus at least one or two prepared chilli pastes, often mixed with oil), coriander , garlic , pepper (both regular pepper and powdered or whole Sichuan pepper ), salt , spring onion , soy sauce , tomato , vinegar and zhe'ergen (a spicy root common to southwestern China). Chefs generally prepare

159-443: A component—either a character or a sub-component called a radical —usually involves either a reduction in its total number of strokes , or an apparent streamlining of which strokes are chosen in what places—for example, the ⼓   ' WRAP ' radical used in the traditional character 沒 is simplified to ⼏   ' TABLE ' to form the simplified character 没 . By systematically simplifying radicals, large swaths of

212-434: A conversion table. While exercising such derivation, the following rules should be observed: Sample Derivations : The Series One List of Variant Characters reduces the number of total standard characters. First, amongst each set of variant characters sharing identical pronunciation and meaning, one character (usually the simplest in form) is elevated to the standard character set, and the rest are made obsolete. Then amongst

265-407: A few revised forms, and was implemented for official use by China's State Council on 5 June 2013. In Chinese, simplified characters are referred to by their official name 简化字 ; jiǎnhuàzì , or colloquially as 简体字 ; jiǎntǐzì . The latter term refers broadly to all character variants featuring simplifications of character form or structure, a practice which has always been present as

318-425: A firmer, chewable texture compared to their sour pulp counterparts. Mechanization has differentiated rice noodles from similar products, particularly "Mifen" ( Chinese : 米粉 ; rice vermicelli), commonly produced in southern China with additional ingredients like sweet potato or potato starch, giving them a softer texture and distinct storage properties. The texture of rice noodles, especially sour pulp noodles,

371-610: A newly coined phono-semantic compound : Removing radicals Only retaining single radicals Replacing with ancient forms or variants : Adopting ancient vulgar variants : Readopting abandoned phonetic-loan characters : Copying and modifying another traditional character : Based on 132 characters and 14 components listed in Chart 2 of the Complete List , the 1,753 derived characters found in Chart 3 can be created by systematically simplifying components using Chart 2 as

424-573: A part of the Chinese writing system. The official name tends to refer to the specific, systematic set published by the Chinese government, which includes not only simplifications of individual characters, but also a substantial reduction in the total number of characters through the merger of formerly distinct forms. According to Chinese palaeographer Qiu Xigui , the broadest trend in the evolution of Chinese characters over their history has been simplification, both in graphical shape ( 字形 ; zìxíng ),

477-469: A perforated bamboo utensil, forming fine strands which are then boiled in oil. This meticulous process, which produced delicate rice noodles, contributed to the honorific term "粲." In the Song Dynasty, rice noodles, also known as " 米缆" (rice cords), were crafted into dry, silken strands suitable for gifting. The poet Chen Zao described these noodles as "one hundred feet long, thin as silk," indicating

530-474: A refreshing contrast to the summer heat, making it a popular choice for an icy snack. This cold meal is especially suggested for travelers to Yunnan during the hot months. Simplified Chinese characters Simplified Chinese characters are one of two standardized character sets widely used to write the Chinese language , with the other being traditional characters . Their mass standardization during

583-598: A renowned specialty in southern Yunnan, recognized both within China and internationally. Modern rice noodle production, particularly in Yunnan, utilizes two main methods. The traditional “sour pulp rice noodles” are made from fermented rice, yielding noodles that are resilient, smooth, and slightly sweet, with a unique rice aroma. The second, faster method uses rice flour extruded through a machine to create "dry rice noodles," which are easy to store and transport. Once dehydrated, dry rice noodles are ideal for quick meals and retain

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636-459: A sour and spicy balance. Thin slices of tofu, cucumber, and radish are typically added for extra texture and nutrients, making this dish an ideal choice for a light and refreshing dinner, especially in the summer. Cold rice noodles are a popular summertime dish, particularly in Yunnan. After boiling, the noodles are cooled and combined with shredded vegetables, meat sauce, leek segments, sweet soy sauce, and vinegar. The sweet and sour flavor provides

689-433: A unique flavor style. The following is an overview of some of the most popular types of Mixian rice noodles. Crossing-the-Bridge Rice Noodles is a popular Yunnan, China delicacy with a lengthy history. Its preparation is unique: a rich broth prepared from chicken, pork bones, ham, and duck serves as the foundation. Raw rice noodles are then added to the boiling broth and cooked, followed with veggies and seasonings. The recipe

742-418: A warming effect on the stomach, which is beneficial for easing stomach cold symptoms. They are also helpful for spleen and stomach, helping with illnesses like indigestion. Although rice noodles lose some nutrients when soaked, mixing them with a variety of seasonings helps to preserve their nutritional value and flavor. Mixian is served in various ways, either in broth or stir-fried. Stir-fried preparation

795-440: Is actually more complex than eliminated ones. An example is the character 搾 which is eliminated in favor of the variant form 榨 . The 扌   'HAND' with three strokes on the left of the eliminated 搾 is now seen as more complex, appearing as the ⽊   'TREE' radical 木 , with four strokes, in the chosen variant 榨 . Not all characters standardised in the simplified set consist of fewer strokes. For instance,

848-454: Is derived. Merging homophonous characters: Adapting cursive shapes ( 草書楷化 ): Replacing a component with a simple arbitrary symbol (such as 又 and 乂 ): Omitting entire components : Omitting components, then applying further alterations : Structural changes that preserve the basic shape Replacing the phonetic component of phono-semantic compounds : Replacing an uncommon phonetic component : Replacing entirely with

901-447: Is finished by adding an egg yolk and sesame oil to the soup and garnishing with chopped green onions and cilantro. This procedure maintains the freshness and flavor of the components. Dry Mixed Rice Noodles are a popular dish known for being served without broth. Instead, they're spiced with scallions, garlic, ginger, chili sauce, soy sauce, vinegar, and crushed peanuts. Additional toppings like as minced meat, tofu strips, and eggs improve

954-813: Is now discouraged. A State Language Commission official cited "oversimplification" as the reason for restoring some characters. The language authority declared an open comment period until 31 August 2009, for feedback from the public. In 2013, the List of Commonly Used Standard Chinese Characters was published as a revision of the 1988 lists; it included a total of 8105 characters. It included 45 newly recognized standard characters that were previously considered variant forms, as well as official approval of 226 characters that had been simplified by analogy and had seen wide use but were not explicitly given in previous lists or documents. Singapore underwent three successive rounds of character simplification , eventually arriving at

1007-455: Is rapid, most common in the evening, and is popular at roadside barbecue -type stands throughout Yunnan. Egg, tomato, meat, spring onion and chilli are frequently utilized. Condiments vary significantly but may typically include some subset of the following: Mixian can be cooked in a variety of ways, yielding dishes such as hot and spicy soup noodles, cold rice noodles served in the summer, and stir-fried noodles. Each preparation style provides

1060-623: Is referred to as the " big seal script ". The traditional narrative, as also attested in the Shuowen Jiezi dictionary ( c.  100 AD ), is that the Qin small seal script that would later be imposed across China was originally derived from the Zhou big seal script with few modifications. However, the body of epigraphic evidence comparing the character forms used by scribes gives no indication of any real consolidation in character forms prior to

1113-1160: Is resilient and chewy, while "Mifen " is smoother and more tender. In contemporary Chinese cuisine, “dry rice noodles” resemble Mifen in preservation techniques, facilitating long-term storage without spoilage. However, dry rice noodles are uniquely made from pure rice, unlike Mifen , which is more flexible in its composition. In regions like Yunnan, rice noodles maintain a distinct identity, whereas rice vermicelli found elsewhere evolved from rice noodles, showcasing both preservation of tradition and regional culinary innovation. High-quality Mixian provide essential nutrients such as minerals, carbohydrates, vitamins, and enzymes. They are easy to cook, evenly textured, and resistant to overcooking. When combined with various veggies, meats, and eggs, they become even more healthful and tasty. The combination with spicy broth enriches their flavor while remaining easy to digest, making them appropriate for quick meals or fast food consumption. Rice noodles provide essential energy from starch, which helps with brain function, and their dietary fiber encourages healthy digestion. They also help to conserve body protein and have

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1166-547: Is used instead of 叠 in regions using traditional characters. The Chinese government stated that it wished to keep Chinese orthography stable. The Chart of Generally Utilized Characters of Modern Chinese was published in 1988 and included 7000 simplified and unsimplified characters. Of these, half were also included in the revised List of Commonly Used Characters in Modern Chinese , which specified 2500 common characters and 1000 less common characters. In 2009,

1219-459: The "external appearances of individual graphs", and in graphical form ( 字体 ; 字體 ; zìtǐ ), "overall changes in the distinguishing features of graphic[al] shape and calligraphic style, [...] in most cases refer[ring] to rather obvious and rather substantial changes". The initiatives following the founding of the Qin dynasty (221–206 BC) to universalize the use of their small seal script across

1272-482: The 1986 General List of Simplified Chinese Characters , hereafter the General List . All characters simplified this way are enumerated in Chart 1 and Chart 2 in the 1986 Complete List . Characters in both charts are structurally simplified based on similar set of principles. They are separated into two charts to clearly mark those in Chart 2 as 'usable as simplified character components', based on which Chart 3

1325-520: The 1986 mainland China revisions. Unlike in mainland China, Singapore parents have the option of registering their children's names in traditional characters. Malaysia also promulgated a set of simplified characters in 1981, though completely identical to the mainland Chinese set. They are used in Chinese-language schools. All characters simplified this way are enumerated in Charts 1 and 2 of

1378-511: The 20th century was part of an initiative by the People's Republic of China (PRC) to promote literacy, and their use in ordinary circumstances on the mainland has been encouraged by the Chinese government since the 1950s. They are the official forms used in mainland China and Singapore , while traditional characters are officially used in Hong Kong , Macau , and Taiwan . Simplification of

1431-470: The Chinese government published a major revision to the list which included a total of 8300 characters. No new simplifications were introduced. In addition, slight modifications to the orthography of 44 characters to fit traditional calligraphic rules were initially proposed, but were not implemented due to negative public response. Also, the practice of unrestricted simplification of rare and archaic characters by analogy using simplified radicals or components

1484-650: The Traditional Chinese culinary texts, such as shícì ( Chinese : 食次 ), refer to rice noodles as "càn" ( Chinese : 粲 ). They are commonly called "sour pulp rice noodles" ( Chinese : 酸浆米线 ), "sour noodles" ( Chinese : 酸粉 ), "dry rice noodles" ( Chinese : 干米线 ), and "rice noodles"( Chinese : 米粉 ). Rich in carbohydrates, vitamins, minerals, and enzymes, rice noodles cook quickly, evenly, and maintain their firmness when boiled, making them suitable for hot pot and casual dining. The Crossing-the-bridge noodles (pinyin:guò qiáo mǐ xiàn) are

1537-624: The artisanal finesse achieved during this period. By the Ming and Qing dynasties, the dish was called "米糷" (mǐlàn), with varied recipes documented, including one with finely milled glutinous rice and another with rice flour paste, seasoned with pepper, soy sauce, and green onions. Crossing the Bridge Rice Noodles' is believed to have originated over a century ago in Mengzi County, southern Yunnan, China. According to local legend,

1590-447: The broth, keeping it warm. She then added rice noodles, vegetables, and thin slices of meat to the hot broth, allowing them to cook quickly and remain hot for her husband’s meal. This method of preparation became known as 'Crossing the Bridge Rice Noodles,' named after the small bridge that Yang’s wife crossed to bring the meal. Over time, the dish gained popularity as chefs in Yunnan further refined and adapted it, and it eventually became

1643-428: The character set are altered. Some simplifications were based on popular cursive forms that embody graphic or phonetic simplifications of the traditional forms. In addition, variant characters with identical pronunciation and meaning were reduced to a single standardized character, usually the simplest among all variants in form. Finally, many characters were left untouched by simplification and are thus identical between

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1696-407: The chosen variants, those that appear in the "Complete List of Simplified Characters" are also simplified in character structure accordingly. Some examples follow: Sample reduction of equivalent variants : Ancient variants with simple structure are preferred : Simpler vulgar forms are also chosen : The chosen variant was already simplified in Chart 1 : In some instances, the chosen variant

1749-473: The country's writing system as a serious impediment to its modernization. In 1916, a multi-part English-language article entitled "The Problem of the Chinese Language" co-authored by the Chinese linguist Yuen Ren Chao (1892–1982) and poet Hu Shih (1891–1962) has been identified as a turning point in the history of the Chinese script—as it was one of the first clear calls for China to move away from

1802-470: The dish was created by the wife of a scholar named Yang, who would study at a pavilion on South Lake in Mengzi. Focused on his studies, Yang often neglected his meals, causing the food to go cold, which affected his health. To keep his meals warm, Yang’s wife used a clay pot to prepare chicken soup, which retained heat effectively. She discovered that a layer of chicken fat on the soup’s surface helped insulate

1855-476: The early 20th century. In 1909, the educator and linguist Lufei Kui formally proposed the use of simplified characters in education for the first time. Over the following years—marked by the 1911 Xinhai Revolution that toppled the Qing dynasty , followed by growing social and political discontent that further erupted into the 1919 May Fourth Movement —many anti-imperialist intellectuals throughout China began to see

1908-634: The first official list of simplified forms was published, consisting of 324 characters collated by Peking University professor Qian Xuantong . However, fierce opposition within the KMT resulted in the list being rescinded in 1936. Work throughout the 1950s resulted in the 1956 promulgation of the Chinese Character Simplification Scheme , a draft of 515 simplified characters and 54 simplified components, whose simplifications would be present in most compound characters. Over

1961-463: The first round—but was massively unpopular and never saw consistent use. The second round of simplifications was ultimately retracted officially in 1986, well after they had largely ceased to be used due to their unpopularity and the confusion they caused. In August 2009, China began collecting public comments for a revised list of simplified characters; the resulting List of Commonly Used Standard Chinese Characters lists 8,105 characters, including

2014-591: The flavor of the noodles, making them flavorful, dry, and silky. This recipe is perfect for a quick breakfast or lunch. Meat Bone Rice Noodles are a nutritious dish made with pork bones, tendons, and shredded pork as the key ingredients. The pork bones are cooked until soft, and the rich broth is absorbed by the rice noodles, keeping them savory and tasty. Ginger, garlic, and cilantro are frequently used for seasoning. Sour and spicy rice noodles are popular for their refreshing flavor. The noodles are combined with vinegar, chile oil, crushed peanuts, and other seasonings to get

2067-475: The following decade, the Script Reform Committee deliberated on characters in the 1956 scheme, collecting public input regarding the recognizability of variants, and often approving forms in small batches. Parallel to simplification, there were also initiatives aimed at eliminating the use of characters entirely and replacing them with pinyin as an official Chinese alphabet, but this possibility

2120-459: The founding of the Qin. The Han dynasty (202 BC – 220 AD) that inherited the Qin administration coincided with the perfection of clerical script through the process of libian . Eastward spread of Western learning Though most closely associated with the People's Republic, the idea of a mass simplification of character forms first gained traction in China during

2173-466: The increased usage of 朙 was followed by proliferation of a third variant: 眀 , with 目 'eye' on the left—likely derived as a contraction of 朙 . Ultimately, 明 became the character's standard form. The Book of Han (111 AD) describes an earlier attempt made by King Xuan of Zhou ( d.  782 BC ) to unify character forms across the states of ancient China , with his chief chronicler having "[written] fifteen chapters describing" what

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2226-465: The left, with the 月 'Moon' component on the right. Li Si ( d.  208 BC ), the Chancellor of Qin, attempted to universalize the Qin small seal script across China following the wars that had politically unified the country for the first time. Li prescribed the 朙 form of the word for 'bright', but some scribes ignored this and continued to write the character as 明 . However,

2279-402: The most popular way to eat Mixian. The term "粲" in shícì , an ancient Chinese culinary book, is thought to originate from the term "精米" (jīngmǐ, or refined rice), representing finely crafted dishes. <齐民要术> (QímínYàoshù), a classical Chinese agricultural text, describes the preparation of “粲”: glutinous rice is ground into a fine powder, mixed with honey and water, and extruded through

2332-402: The most prominent Chinese authors of the 20th century, stated that "if Chinese characters are not destroyed, then China will die" ( 漢字不滅，中國必亡 ). During the 1930s and 1940s, discussions regarding simplification took place within the ruling Kuomintang (KMT) party. Many members of the Chinese intelligentsia maintained that simplification would increase literacy rates throughout the country. In 1935,

2385-589: The noodles without breaking them. Mixian (noodle) Mixian ( simplified Chinese : 米线 ; traditional Chinese : 米線 ; pinyin : mǐxiàn ) is a type of rice noodle from the Yunnan Province , China. These noodle are typically distinguished by their round shape, moderate thickness, and smooth, silky texture. They are normally used fresh and are commonly seen in stir-fry recipes, often served with rich broths and sauces. Similar to glass noodles, rice noodles differ notably in texture. As

2438-430: The public and quickly fell out of official use. It was ultimately formally rescinded in 1986. The second-round simplifications were unpopular in large part because most of the forms were completely new, in contrast to the familiar variants comprising the majority of the first round. With the rescission of the second round, work toward further character simplification largely came to an end. In 1986, authorities retracted

2491-465: The recently conquered parts of the empire is generally seen as being the first real attempt at script reform in Chinese history. Before the 20th century, variation in character shape on the part of scribes, which would continue with the later invention of woodblock printing , was ubiquitous. For example, prior to the Qin dynasty (221–206 BC) the character meaning 'bright' was written as either 明 or 朙 —with either 日 'Sun' or 囧 'window' on

2544-481: The same set of simplified characters as mainland China. The first round was promulgated by the Ministry of Education in 1969, consisting of 498 simplified characters derived from 502 traditional characters. A second round of 2287 simplified characters was promulgated in 1974. The second set contained 49 differences from the mainland China system; these were removed in the final round in 1976. In 1993, Singapore adopted

2597-467: The second round completely, though they had been largely fallen out of use within a year of their initial introduction. That year, the authorities also promulgated a final version of the General List of Simplified Chinese Characters . It was identical to the 1964 list save for 6 changes—including the restoration of 3 characters that had been simplified in the first round: 叠 , 覆 , 像 ; the form 疊

2650-497: The traditional and simplified Chinese orthographies. The Chinese government has never officially announced the completion of the simplification process after the bulk of characters were introduced by the 1960s. In the wake of the Cultural Revolution , a second round of simplified characters was promulgated in 1977—largely composed of entirely new variants intended to artificially lower the stroke count, in contrast to

2703-833: The traditional character 強 , with 11 strokes is standardised as 强 , with 12 strokes, which is a variant character. Such characters do not constitute simplified characters. The new standardized character forms shown in the Characters for Publishing and revised through the Common Modern Characters list tend to adopt vulgar variant character forms. Since the new forms take vulgar variants, many characters now appear slightly simpler compared to old forms, and as such are often mistaken as structurally simplified characters. Some examples follow: The traditional component 釆 becomes 米 : The traditional component 囚 becomes 日 : The traditional "Break" stroke becomes

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2756-522: The use of characters entirely. Instead, Chao proposed that the language be written with an alphabet, which he saw as more logical and efficient. The alphabetization and simplification campaigns would exist alongside one another among the Republican intelligentsia for the next several decades. Recent commentators have echoed some contemporary claims that Chinese characters were blamed for the economic problems in China during that time. Lu Xun , one of

2809-464: Was abandoned, confirmed by a speech given by Zhou Enlai in 1958. In 1965, the PRC published the List of Commonly Used Characters for Printing  [ zh ] (hereafter Characters for Printing ), which included standard printed forms for 6196 characters, including all of the forms from the 1956 scheme. A second round of simplified characters was promulgated in 1977, but was poorly received by

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