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The main ingredient of this dish is hor fun noodles, which is also known as shahe fen, originating in the town of Shahe in Guangzhou. Then, the beef is seared in a wok. Other ingredients and the hor fun noodles are added, then combined with the beef and sauce. The cooking must be done over a high flame and the stirring must be done quickly.
Not only must the hor fun be stirred quickly, it must not be handled too strongly or it will break into pieces. During World War II, a man named Mr. Hui migrated from Canton to Hunan to become a chef. He then was forced back to his hometown due to the Japanese invasion.
A military was hungry and wanted to have his wet chow fun. Your Favorite Origin Story of a Dish? My Example: Cantonese Dry Fried Beef Chow Fun and E-fu Noodles”. Do you know the legends surrounding these Cantonese dishes? Jump to navigation Jump to search “Kway teow” redirects here.
Singaporean noodle dish, see Char kway teow. This article is about the noodle dish also known as “chao fen” or “chow fun”. For the family of fried rice dishes known as “chao fan”, see Chinese fried rice. This article needs additional citations for verification.
