Beef chow fun

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Please help improve this article by adding citations to reliable sources. Unsourced material may be challenged and removed. (January 2008)
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
Almond biscuit Babi panggang sauce Bao yu Beef bun Beef chow fun Bird's nest soup Cantonese cuisine Cantonese restaurant Cantonese seafood soup Cat meat Cha siu baau Char siu Chenpi Chicken feet Chifa Chinese herb tea Chinese steamed eggs Cocktail bun Coconut bar Congee Cream bun Crispy fried chicken Cuisine of Hong Kong Dim sum Dragon tiger phoenix Eggette Fermented bean curd Five-spice powder Frog legs Garland chrysanthemum Ginger milk curd Har gow Hot pot Jau gok Jiaozi Jin deui Kai-lan Lo mai gai Lou mei Mantis shrimp Mooncake Nian gao Nuomici Orange cuttlefish Ox-tongue pastry Paper wrapped cake Peanut butter bun Pickled tofu Pig's ear (food) Prawn ball Rapeseed Red bean soup Rice noodle roll Rice roll Roast goose Roasted pig Sausage bun Sea cucumber (food) Seafood birdsnest Shahe fen Shaomai Shark fin soup Siu mei Snake bite chicken Spare ribs Steamed meatball Steamed rice roll Suan cai Subgum Sweet and sour pork Swiss Wing Taro cake Taro dumpling Tendon (meal) Tofu skin Tofu skin roll Tong sui Turnip cake Water chestnut cake White boiled shrimp White cut chicken White sugar sponge cake Wonton Wonton noodle XO sauce Yeung Chow fried rice You tiao Yum cha Zha cai Zhaliang
Cuisine of Hong Kong Cuisine of Macao Chinese cuisine History of Chinese 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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