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| Type | Chinese noodles |
|---|---|
| Place of origin | China |
| Region or state | Yunnan |
| Created by | Dai people |
| Main ingredients | Non-glutinousrice |
| Other information | Served inbroth, orstir fried. |
Migan (Chinese:米干;pinyin:mǐgàn) is a type ofrice noodle from theDai people, aTai cultural group fromYunnan Province,China. It is made from ordinary non-glutinous rice, and it is only sold fresh.[1]
Unlike the circularmixian,migan is primarily defined by its relatively broad and flat shape.[1] It is somewhat less widely available thanmixian, even within Yunnan, though it is still common.
Migan is both rice-flour-based and freshly prepared, which differentiate it from the transparentfensi noodles that are common throughout much of mainland China.
Migan is typically served either in broth (often a chicken based broth, and particularly commonly consumed in the morning, though still consumed all day) orstir-fried (perhaps more common in the evening).[1]
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 includechilli (diced fresh chilli, plus at least one or two prepared chilli pastes, often mixed with oil),coriander,garlic, pepper (bothregular pepper and powdered or wholeSichuan pepper),salt,spring onion,soy sauce,tomato,vinegar andzhe'ergen (a spicy root common to southwestern China).[1] Chefs generally prepare the noodles without breaking them.
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