Talk:Tangzhong

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On 11 August 2022, it was proposed that this article be moved from Water roux to Tangzhong. The result of the discussion was moved.

Use dmy dates

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I added Use dmy dates as we had two formats showing. I picked it based on the first contributor being from London, but we could certainly change it if there's a better reason. KarenJoyce (talk) 19:34, 23 May 2020 (UTC) [reply ]

Inventor

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According to a blog,^[1]^[2] the inventor of this method is Mitsuo Ayano (綾野光男) from Japan. Ayano wrote about this in his book "ALL BREADS"^[3] published in 1961. The man who claims to be Ayano's apprentice in this blog is detailed, so I think it is reliable, but since it is a personal blog, it is not a valid quote from wikipedia. Is there anyone who can investigate Ayano?--2400:4052:2DA1:D400:4868:F426:2249:B97B (talk) 16:39, 11 February 2021 (UTC) [reply ]

References

Requested move 11 August 2022

[edit ]

The following is a closed discussion of a requested move. Please do not modify it. Subsequent comments should be made in a new section on the talk page. Editors desiring to contest the closing decision should consider a move review after discussing it on the closer's talk page. No further edits should be made to this discussion.

The result of the move request was: moved. (closed by non-admin page mover) – robertsky (talk) 10:48, 25 August 2022 (UTC) [reply ]

Water roux → Tangzhong – The term "tangzhong" seems to be the WP:COMMONNAME in recent English sources. Most of the sources cited in this article primarily use the term "tangzhong" and only mention "water roux" as an alternative. Although Google Scholar [4] returns several relevant results for "water roux," these are all from 2018 or earlier, and tangzhong has increased in popularity since then. I believe that the title "tangzhong" will be more easily recognized by readers searching for the article. Vigilant Cosmic Penguin 00:38, 11 August 2022 (UTC) — Relisting. – robertsky (talk) 09:52, 18 August 2022 (UTC) [reply ]

Oppose This is the English language wikipedia and so we prefer English titles to Chinese (or the Japanese yudane). The Chinese phrase literally means roux starter but only Chinese speakers will understand this. We should stick to more familiar English terms for such clarity. Andrew🐉(talk) 10:06, 11 August 2022 (UTC) [reply ]
Support. Tangzhong has been adopted by major food and non-food publications as the common name for this: Bon Appetit NYT Serious Eats Older Serious Eats King Arthur Mashed Epicurious. The term "water roux" is quite difficult to find in recent articles on this popular baking technique, with just "roux" almost only ever used as a brief explainer after introducing it as "Tangzhong". --Cerebral726 (talk) 18:27, 12 August 2022 (UTC) [reply ]
Support per nom.--Ortizesp (talk) 18:15, 18 August 2022 (UTC) [reply ]

Support Seems to be a good case for why "tangzhong" is more common in sources. If "water roux" becomes more popular, then the article can be changed back. Fredlesaltique (talk) 13:46, 19 August 2022 (UTC) [reply ]

Support per nom. Originoa (talk) 06:46, 20 August 2022 (UTC) [reply ]

The discussion above is closed. Please do not modify it. Subsequent comments should be made on the appropriate discussion page. No further edits should be made to this discussion.

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