Talk:Chuan (food)

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Propose Rename to Chuan[edit]

Do we really need the 'r'? It's only indicative of the erhua of Northern Mandarin speech, and in standard Mandarin it's simply Chuan. Also, surely the dish is best known as Yangrouchuan? Just a thought. InfernoXV 06:28, 16 November 2007 (UTC)[reply]

True -- the R is only indicative of erhua, but that's the predominant dialect of Beijing, Tianjin, and the general northeastern region. In fact, in Tianjin, it sounds like ChuaRR (think pirate-speak). However, renaming the article or redirecting might be a good idea. At the very least, a redirect from Chuan for this article is a good idea. Kaerondaes (talk) 18:23, 25 November 2007 (UTC)[reply]

I can't begin to explain the problems I have with this name. I was born in Xinjiang and when I go back, NOBODY there calls it Chuanr. We only have "烤羊肉“ kao yang rou, or 烤羊肉串 kao yang rou chaunr, because it's mostly cooked by the Uighur, who cook halaal. The Chuanr thing sounds like a Beijing thing. But then again this is English Wikipedia so maybe KaoYangRou is not the best wikipedia article name.Krymson (talk) 10:46, 27 March 2009 (UTC)[reply]

:I made it Chuan (food) and guess it is the best, because Chuan is a disambiguation page. --Bakebread (talk) 20:54, 5 August 2015 (UTC)[reply]

Is that 'proper' (Han) Chinese food?[edit]

My impression is that it is a type of "ethnic minority cuisine" but never quite Han Chinese food, and overseas, Chinese cuisine specifically refers to traditional food eaten by Han Chinese. Dare I say, to be offensive in the Chinese POV but absolutely correct in the Western definition, that this is not quite Chinese food unless accepted by Han Chinese. --JNZ (talk) 06:48, 3 June 2008 (UTC)[reply]

Um. It's become quite assimilated and a common part of food from the northeast (Dongbei). The Han Chinese there now merrily eat it without often thinking of its Turkic origins, and indeed, the flavourings have been modified for Han tastes. Also, a much wider range of skewered items (including pork and vegetables) is eaten by the Chinese as Chuanr than was originally the case when it was merely kewap or kebab. InfernoXV (talk) 08:00, 4 June 2008 (UTC)[reply]

I'll second that. Chuanr (especally yangrou chuanr) are a staple snack for hanren these days, especially as bar food. You can't throw a rock in a bar district of Beijing (like Sanlitun) without hitting a Hui vendor on the sidewalk grilling these.Rpine75 (talk) 03:43, 7 June 2008 (UTC)[reply]

Thanks and perhaps I have kept impressions that are 20 years out of date. --JNZ (talk) 08:49, 10 June 2008 (UTC)[reply]

"Chuanr" as you Beijingers call it is NOT from the northeast of China -- it is from the Muslim-influenced WESTERN areas of China, specifically Xinjiang. Uighur Minorities brought it to other parts of china, especially the Northeast where it became Popular. Krymson (talk) 05:29, 17 July 2010 (UTC)[reply]

"chuan er" vs. "chuanr"[edit]

What do people think about the recent edit that changed the title of this page to chuan er? Does anybody really ever write it that way in English? Shouldn't it be changed back to chuanr? --Cjmnyc (talk) 03:33, 22 April 2009 (UTC)[reply]

I haven't ever seen anyone call it chuan er - it's always been either chuan or chuanr. I'm reverting the high-handed undiscussed change. InfernoXV (talk) 18:01, 1 May 2009 (UTC)[reply]

I made it Chuan (food) and guess it is the best, because Chuan is a disambiguation page. --Bakebread (talk) 20:53, 5 August 2015 (UTC)[reply]

Are we sure about the "xianbing" bit?[edit]

The article mentions that in Tianjin and Jinan chuan is often served with xianbing (馅饼）. Can we confirm this is true? Is it not something like Shaobing (烧饼）or Huoshao （火烧）instead? It seems unlikely since I'm from Hebei and has never heard of this. Also it just seems wrong to pair grilled meat with xianbing which has meat filling already.