Yee Mee, is also named as “Yee-Fu Mian” in China and “Yee-Mian” in Taiwan. It is a famous noodle amongst Chinese community.
The origin of Yee Mee was way back to the Qing Dynasty in China, there was a very famous calligrapher called Yi Bing Shou. One day he was having a grand dinner at home to serve all his friends and relatives, due to carelessness, the master chef has mistakenly dropped uncooked noodle into the boiling oil. As he is running out of time to serve the dish, he has no other alternative but to serve the fried noodle with well-stewed soup with some topping, all guesses were amazed with the new cooking style and Yee Mee style cooking starts since then.
The process of Yee Mee making is rather simple, the dough is made from flour and eggs, after the dough is knead and shaped into noodle, you just need to fry the noodle in the boiling oil until it changed to golden color. As the fried Yee Mee is more aromatic and chewier, it is more acceptable by noodle lovers compared to other types of noodle. Due to its appearance which is more alike the current day instant noodle, it is also called the “Father of all instant noodle”.
The serving of Yee Mee is also simpler than others types of noodle as Yee Mee is cooked, you just need to serve Yee Mee with well-stewed soup and topping at your choice and it will become a delicious meal. In order to fulfill the variety kind of appetite of its lover, Yee Mee is also served with Curry flavored soup, Pepper Clear flavored soup, Prawn flavored soup and Seafood flavored soup. The topping of Yee Mee has also varied from the original toppings to toppings like meat, meat balls, fish balls, fish cakes and various kind of vegetable.
In order to cater for the high demand, Yee Mee is no more a handmade noodle and instead it is replaced with mass production by noodle making machine. The machine production not only reduces the dependent on handmade noodle master which is comparatively lesser due to retirement but also due to hygienic reason. As time is always of essence in our currently living style, instant noodle emerges to be an important and time saving food nowadays. In such a competitive market environment, INA Yee Mee has marketed before others assorted flavors of instant noodle Yee Mee to cater the need of its lover.
At last, we can conclude that Yee Mee has evolved from its place of origin in China and has becomes a local delicacies in Malaysia in terms of the types of serving as well as the toppings. Yee Mee has also been introduced to other races in Malaysia and is now widely accepted amongst the local community here, the signature cooking style like Yee Mee served with fresh prawns, Cantonese style Yee Mee and Hot Pan Yee Mee and also Braised Yee Mee are the favorite styles preferred by all races in Malaysia.
伊麺, 在中国被称为伊府麺; 在台湾又被称为意麺，是华人著名的麺食之一。
伊麺的由来最脍炙人口的传说莫过于清朝乾隆年间的伊秉绶。伊秉绶是当代著名的书法家，有一次在家里宴客时，厨师误将麺条放入沸油里，因为怕延误了宴客的时间，只好将炸熟的麺条配以高汤上桌，宾客吃了赞不绝口，也因此被保留及流传下来。
伊麺的制作方法很简单，只要把麺粉及鸡蛋和成面团再搓擀成麺条，然后将麺条放入沸油锅炸成金黄色即可。伊麺因为被炸过之后爽口香脆，所以广为食客所喜爱，因为它与现代的即食麺有很多相似之处，它也被视为即食麺的鼻祖。
伊麺的吃法也比其它的麺食来得简单，因为麺本身已经煮熟，所以它只须要配以高汤及简单的配料即可上桌。为了迎合大众的口味，当今伊麺的食法也配以不同口味的汤头如加哩汤，胡椒汤，虾汤，海鲜汤等等。为了可以迎合大众口味，在配料方面也加入了肉类，肉丸，鱼丸，鱼饼及一般的青菜。
现今为了应付庞大的需求量，伊麺出产商已经用机械化生产来代替手工制作，这不但符合卫生标准，也能减低对制麺师傅的依赖以及在短时间内可以应付大量生产的需求。在这个时间短促的社会里，即食麺对于打工一族来说已经是不可或缺的食物，为了顾及伊麺爱好者的需求，传统的伊麺已经被改良成即食伊麺。INA伊麺也已在这竞争激烈的市场里首先推出了各种不同口味的即食伊麺。
总括来说，马来西亚的伊麺已经脱离了其在原乡的口味而自成一格，其口味也是属于真正道地的本土麺食。伊麺也已渐渐的融入了马来西亚多元种族的社群，其他族群也渐渐的喜欢上这一道华社独有的麺食，伊面比较广为人知的煮法就有生虾伊面，广府伊面，铁板伊面以及焖伊面更是其他族群所喜爱的伊面食法。