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Beef chow fun

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Title: Beef chow fun  
Author: World Heritage Encyclopedia
Language: English
Subject: Char kway teow, Cantonese cuisine, Hong Kong cuisine, Fried noodles, Singapore-style noodles
Collection: Beef Dishes, Cantonese Cuisine, Chinese Noodle Dishes, Hong Kong Cuisine
Publisher: World Heritage Encyclopedia

Beef chow fun

Beef chow mai fun
Dry-fried beef ho fun
Course Main dishes
Place of origin Guangdong, Hong Kong
Main ingredients bean sprout, soy sauce. rice noodles, onions
Cookbook: Beef chow mai fun 
Beef chow fun
Traditional Chinese 乾炒牛河
Simplified Chinese 干炒牛河

Beef chow fun is a staple Cantonese dish, made from stir-frying beef, hefen (wide rice noodles) and bean sprouts. It is commonly found in yum cha restaurants in Guangdong, Hong Kong, and even overseas, as well as in cha chaan tengs.[1]

The main ingredient of this dish is ho fun noodles, which is also known as Shahe fen, originating in 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" (鑊氣). 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, if not, the excess oil or dry texture will ruin the dish. Because of these factors, this dish is a major test for chefs in Cantonese cooking.

See also


  1. ^ Tiffany Lam and Virginia Lau (24 July 2009). "Chow fun challenge". CNN Go. Retrieved 11 August 2012. 
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