Beef Chow Fun - Pdh Optical Multiplexer - Optical Multiplexer

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Beef chow fun

Traditional Chinese

Simplified Chinese

Literal meaning

Dry-fried beef ho fun

Transliterations

Mandarin

- Hanyu Pinyin

gncho nuh

Cantonese

- Jyutping

gon1 caau2 ngau4 ho2

- Yale Romanization

gn chau nguh h

Beef chow fun is a staple Cantonese dish, made from stir-frying beef, hefen (wide rice noodles) and bean sprouts and is commonly found in Chinese yum cha restaurants in Guangdong, Hong Kong, and even overseas, as well as in cha chaan tengs.

The main ingredient of this dish is ho fun noodles, which is also known as Shahe fen, originating from the town of Shahe in Guangzhou. The most common methods of cooking ho fun are in soup or stir fried. Ho fun can be dry-fried (fried without sauce) or wet-fried (fried with a sauce).

Dry-fried beef ho fun is made by first stir frying beef strips until they are half-cooked. Bean sprouts and onions are then fried in oil. The ho fun is added and stir fried very quickly, along with soy sauce and heated oil. Finally, the beef is added.

An important factor in the making of this dish is "wok hei" (). The cooking must be done over a high flame and the stirring must be done quickly. Not only must the ho fun be stirred quickly, it must not be handled too strongly or it will break into pieces. The amount of oil also needs to be controlled very well, or the extra oil or dry texture will ruin the flavor. Because of these factors, this dish is a major test for chefs in Cantonese cooking.[citation needed]

See also

Shahe fen

Char kway teow

Chinese noodles

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Cantonese cuisine

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Categories: Cantonese cuisine | Hong Kong cuisine | Chinese noodles | Beef dishes | Chinese cuisine stubsHidden categories: Articles lacking sources from January 2008 | All articles lacking sources | Articles containing traditional Chinese language text | Articles containing simplified Chinese language text | All articles with unsourced statements | Articles with unsourced statements from July 2007

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