Fun si is referring to the noodles made from mung beans, have many names. These noodles are known as transparent noodles, shiny noodles, green bean noodles, cellophane noodles, and Chinese vermicelli. They are a common staple throughout China and can be purchased in Chinese grocery stores and other Asian markets world-wide. They are well known in the United States, Holland, England, France, India, Japan, many south sea island countries, and anywhere there are large Chinese populations.
The best quality fun si comes from the Lung Ko or the Dragon Mouth sea port. This is located on the Laizhou Bay on the northern shores of the Shangdong Peninsula in the Sang Dung province in China. Noodles manufactured in other areas do not compare with the products from Lung Ko where water, know-how, and production techniques are the very best.
Fun si is marketed in transparent plastic packages of half to eight ounces. They keep well at room temperature and can be kept in your pantry for a very long time. At Lung Ko, the best quality product is made in Spring or Fall when the weather is cool and dry. When it is hot or wet, the noodles tend to stick together and spoil easily.
There are many ways of preparing this wonderful product. These noodles can be served cold with shredded cucumbers in a salad. Another popular way is in a dish common in Northern China made by combining shredded pork with fun si, golden needles (dried lily buds), and cloud or wood ear fungus. People in Shanghai like to make a meatball or fried tofu soup with fun si, black mushrooms and cloud ears. They prefer it seasoned with white pepper, ginger, scallions, garlic, and soy sauce.
Fun si is high in protein and easy to digest. It is a popular food for young and old alike and is popular with vegetarians who use it to increase the protein in their diets. These noodles are unique. When used in soups, they become translucent. When deep fried, they turn white and Expand many times their initial size, become fuzzy, crunchy, brittle, and an excellent bed for liquid and dry dishes. They are popular at banquets and family feasts.
List of books: Fun,si
Woon-sen also known as wunsen is a Thai term for mung bean noodles. Mung bean noodles are glass, cellophane, . . . Read More
Chorogi which is also known as Japanese artichoke, Knotroot, Chinese artichoke and Crosnes refers to . . . Read More
Lychee refers to a small fruit from China and the West Indies with a hard shell and sweet, juicy flesh. . . . Read More
Semiya refer to an Indian fine wheat noodles. Semiya are a speciality of India which are prepared with . . . Read More
Curry Leaves: Curry leaves refers to the shiny, dark green, aromatic leaves of a tree (Curry Tree) which . . . Read More
Baechu is the Korean word for "Chinese cabbage". Baechu is cooked in Korea in varieties of ways and it . . . Read More
Hakusai is the Japanese word for chinese cabbage. Hakusai is a vegetable similar to celery, except stalks . . . Read More
Kamy is one of the typical dishes from Belarus which refers to puree of beans or beans puree. Kamy can . . . Read More
Black vinegar also known as jit cho is a type of Chinese vinegard that is made from rice, wheat, millet . . . Read More
Nouilles is the French word for "Noodles" or Pasta made into several French dishes like Nouilles sautees . . . Read More