yi mein; e-fu noodles (a variety of flat Cantonese egg noodles)
Synonyms
伊府麵／伊府面
Etymology
Legend has it that it was invented by the Qing Dynasty calligrapher Yi Bingshou's household chef, surnamed Mai. When Yi was entertaining guests at his house, the chef accidentally put cooked egg noodles into boiling oil, and was forced to scoop up the noodles and serve it with superior stock. Surprisingly, guests commented it was extremely tasty and the recipe was passed on since then.