Cantonese noodle dish
Yi mein or yimian is a variety of flat Cantonese egg noodles made from wheat flour. They are known for their golden brown color and chewy characteristics. The slightly chewy and slightly spongy texture of the noodles is due to the lye water used in making the dough, which is then fried and dried into flat patty-like dried bricks.
Preparation.
The yi mein noodles available at grocery stores were pre-cooked by machines the same way as the modern instant noodles are made. 
The noodles may be cooked a number of ways. They are boiled first, then can be stir-fried, or used in soups or salads. Good noodles maintain their elasticity, allowing the noodles to stretch and remain chewy.
Dishes.
"Yi mein" noodles can be consumed directly or used in various dishes:
History.
Yi mein is traditionally credited to the Qing official Yi Bingshou ( , , "Yī Bǐngshòu"; 1754–1815), who is taken to be their namesake ("Yi-style noodles") and who is also credited with popularizing Yangzhou fried rice.
Traditions.
When yi mein is consumed on birthdays, it is generally referred to as long life or longevity noodles or sau mein (壽麵/寿面). The Chinese character for "long" (長壽麵/长寿面) is also added as a prefix to represent "long life". Usually it is consumed with longevity buns on such occasions.
Yi mein is also a popular Lunar New Year dish. Tradition holds that the chef cannot cut the noodles, and each strand should be eaten whole.
References.
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