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Beef Chow Fun
Beef chow fun, also known as gōn cháau ngàuh hó or gānchǎo níuhé in Chinese (乾炒牛河) meaning "dry fried beef Shahe noodles", is a staple Cantonese dish, made from stir-frying beef, '' hor fun'' (wide rice noodles) and bean sprouts. It is commonly found in ''yum cha'' restaurants in Guangdong, Hong Kong, and overseas, as well as in ''cha chaan tengs''. Chow fun, or stir-fried hor fun (''shahe fen'') noodles, is any number of different individual preparations (and could be compared to the number of pizza varieties in United States cuisine). In the Philippines, it is called "beef hofan" ( 河粉). 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. It is a wide, flat noodle that is cut into shape ('' qiefen''). The most common methods of cooking ''hor fun'' are in soup or stir fried. ''Hor fun'' can be dry-fried (fried only with condiments such as soy sauce) or wet-fried (fri ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Guangdong
Guangdong (, ), alternatively romanized as Canton or Kwangtung, is a coastal province in South China on the north shore of the South China Sea. The capital of the province is Guangzhou. With a population of 126.01 million (as of 2020) across a total area of about , Guangdong is the most populous province of China and the 15th-largest by area as well as the second-most populous country subdivision in the world (after Uttar Pradesh in India). Its economy is larger than that of any other province in the nation and the fifth largest sub-national economy in the world with a GDP (nominal) of 1.95 trillion USD (12.4 trillion CNY) in 2021. The Pearl River Delta Economic Zone, a Chinese megalopolis, is a core for high technology, manufacturing and foreign trade. Located in this zone are two of the four top Chinese cities and the top two Chinese prefecture-level cities by GDP; Guangzhou, the capital of the province, and Shenzhen, the first special economic zone in the count ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chinese Noodle Dishes
Chinese can refer to: * Something related to China * Chinese people, people of Chinese nationality, citizenship, and/or ethnicity **''Zhonghua minzu'', the supra-ethnic concept of the Chinese nation ** List of ethnic groups in China, people of various ethnicities in contemporary China ** Han Chinese, the largest ethnic group in the world and the majority ethnic group in Mainland China, Hong Kong, Macau, Taiwan, and Singapore ** Ethnic minorities in China, people of non-Han Chinese ethnicities in modern China ** Ethnic groups in Chinese history, people of various ethnicities in historical China ** Nationals of the People's Republic of China ** Nationals of the Republic of China ** Overseas Chinese, Chinese people residing outside the territories of Mainland China, Hong Kong, Macau, and Taiwan * Sinitic languages, the major branch of the Sino-Tibetan language family ** Chinese language, a group of related languages spoken predominantly in China, sharing a written script (Chine ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Beef Dishes
Beef is the culinary name for meat from cattle (''Bos taurus''). In prehistoric times, humankind hunted aurochs and later domesticated them. Since that time, numerous breeds of cattle have been bred specifically for the quality or quantity of their meat. Today, beef is the third most widely consumed meat in the world, after pork and poultry. As of 2018, the United States, Brazil, and China were the largest producers of beef. Beef can be prepared in various ways; cuts are often used for steak, which can be cooked to varying degrees of doneness, while trimmings are often ground or minced, as found in most hamburgers. Beef contains protein, iron, and vitamin B12. Along with other kinds of red meat, high consumption is associated with an increased risk of colorectal cancer and coronary heart disease, especially when processed. Beef has a high environmental impact, being a primary driver of deforestation with the highest greenhouse gas emissions of any agricultural product. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Shahe Fen
''Shahe fen'' (沙河粉), or simply ''he fen'' (河粉), is a type of wide Chinese noodle made from rice. Its Minnan Chinese name, translated from the Mandarin 粿條 (''guotiao''), is adapted into alternate names which are widely encountered in Southeast Asia, such as ''kway teow'', ''kwetiau'', and ''kuetiau''. ''Shahe fen'' is often stir fried with meat and/or vegetables in a dish called ''chao fen'' (炒粉; pinyin: chǎo fěn). While ''chao fen'' is a transliteration of Mandarin, ''chow fun'' from Cantonese (see the main article at beef chow fun) is the name most often given to the dish in Chinese restaurants in North America. Names While ''shahe fen'' and ''he fen'' are transliterations based on Mandarin, there are numerous other transliterations based on Cantonese, which include ho fun, hofoen (a Dutch transliteration in Suriname), hor fun, sar hor fun, etc. In addition, ''shahe fen'' is often synonymously called kway teow (), literally "ricecake strips", translit ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Noodle Dishes
This is a list of notable noodle dishes. Noodles are a type of staple food made from some type of unleavened dough which is rolled flat and cut into one of a variety of shapes. While long, thin strips may be the most common, many varieties of noodles are cut into waves, helices, tubes, strings, or shells, or folded over, or cut into other shapes. Noodles are usually cooked in boiling water, sometimes with cooking oil or salt added. They are often pan-fried or deep-fried. Noodles are often served with an accompanying sauce or in a soup. Noodle dishes * ''Ash reshteh'' – a type of ''aush'' (Iranian thick soup) featuring ''reshteh'' (thin noodles) and ''kashk'' (a dairy product, made from cooked or dried yogurt), commonly made in Iran and Azerbaijan * ''Beshbarmak'' – a dish from Central Asian cuisine, usually made from finely chopped boiled meat with noodles and often served with ''chyk'', an onion sauce * Chow mein sandwich – typically consists of a brown ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chinese Noodles
Chinese noodles vary widely according to the region of production, ingredients, shape or width, and manner of preparation. Noodles were invented in China, and are an essential ingredient and staple in Chinese cuisine. They are an important part of most regional cuisines within China, and other countries with sizable overseas Chinese populations. Chinese noodles can be made of wheat, buckwheat, rice, millet, oats, beans, potatoes, sweet potatoes, and even fish. There are over 1,200 types of noodles commonly consumed in China today. Chinese noodles have also entered the cuisines of neighboring East Asian countries such as Korea and Japan, as well as Southeast Asian countries such as Vietnam, Cambodia, and Thailand. Nomenclature Nomenclature of Chinese noodles can be difficult due to the vast spectrum available in China and the many dialects of Chinese used to name them. In Mandarin, miàn (; often transliterated as "mien" or "mein" ) refers to noodles made from wheat flour, whil ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Char Kway Teow
''Char kway teow'' () is a stir-fried rice noodle dish from Maritime Southeast Asia and is of southern Chinese origin. In Hokkien and Teochew, ''char'' means 'stir-fried' and ''kway teow'' refers to flat rice noodles. It is made from flat rice noodles () or ''kway teow'' (; ) of approximately 1 cm or (in the north of Malaysia) about 0.5 cm in width, stir-fried over very high heat with garlic, light and dark soy sauce, chilli paste, whole prawns, shelled blood cockles, chopped Chinese chives, slices of Chinese sausage, and bean sprouts. Other common ingredients include fishcake and belachan. Originally developed and catered to overseas-born Chinese labourers in the Southeast Asia region, the dish has achieved widespread popularity within the region from the late 20th century onwards, particularly in Malaysia and Singapore. On the other hand, the dish has also acquired a reputation of being unhealthy within modern contexts due to its high saturated fat content, as it is t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kwetiau Goreng
(Indonesian for 'fried flat noodle') is an Indonesian style of stir fried flat rice noodle dish. It is made from noodles, locally known as , which are stir fried in cooking oil with garlic, onion or shallots, beef, chicken, fried prawn, crab or sliced bakso (meatballs), chili, Chinese cabbage, cabbages, tomatoes, egg, and other vegetables with an ample amount of (sweet soy sauce). In Asia, is available in two forms, dried and fresh. Its recipe is quite similar to another Chinese Indonesian favourite, , with the exception of replacing yellow wheat noodles for flat rice noodles. Ubiquitous in Indonesia, is sold by many food vendors, from traveling street-hawkers in their carts () to high-end restaurants. It is a favourite one-dish meal amongst Indonesians, although street food hawkers commonly sell it together with and (fried rice). is also served in Indonesian franchise restaurants. Indonesian usually tastes mildly sweet with a generous addition of sweet soy sauce, spici ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kwetiau Sapi
Beef kway teow or beef kwetiau is a Maritime Southeast Asian dish of flat rice noodles (kway teow) stir-fried and topped with slices of beef or sometimes beef offal, served either dry or with soup. The dish is commonly found in Southeast Asian countries, especially Singapore and Indonesia, and can trace its origin to Chinese tradition. It is a popular dish in Singaporean cuisine and among Chinese Indonesians, where it locally known in Indonesian as ''kwetiau sapi''. Variants Technically, all ''kway teow'' (flat rice noodles) stir fried with beef can be categorized as beef kway teow. As the result, there are various recipes of beef kway teow exist. Singapore In Singapore, traditionally, beef extract was added to the stock, and the soup enhanced with gula melaka and lengkuas (galangal or blue ginger). However, the dry version of beef kway teow is mixed with sesame oil, soy sauce and chilli; thick gravy is not usually served in this version. Indonesia In Indonesia, ''kwetiau sapi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Flame
A flame (from Latin ''flamma'') is the visible, gaseous part of a fire. It is caused by a highly exothermic chemical reaction taking place in a thin zone. When flames are hot enough to have ionized gaseous components of sufficient density they are then considered plasma. Mechanism Color and temperature of a flame are dependent on the type of fuel involved in the combustion, as, for example, when a lighter is held to a candle. The applied heat causes the fuel molecules in the candle wax to vaporize (if this process happens in inert atmosphere without oxidizer, it is called pyrolysis). In this state they can then readily react with oxygen in the air, which gives off enough heat in the subsequent exothermic reaction to vaporize yet more fuel, thus sustaining a consistent flame. The high temperature of the flame causes the vaporized fuel molecules to decompose, forming various incomplete combustion products and free radicals, and these products then react with each other and with ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Wok Hei
A wok (; Pinyin: ; Cantonese ) is a deep round-bottomed cooking pan from China. It is believed to be derived from the South Asian karahi. It is common in China and similar pans are found in parts of East, South and Southeast Asia, as well as being popular in other parts of the world. Woks are used in a range of Chinese cooking techniques, including stir frying, steaming, pan frying, deep frying, poaching, boiling, braising, searing, stewing, making soup, smoking and roasting nuts. Wok cooking is often done with utensils called (spatula) or ( ladle) whose long handles protect cooks from high heat. The uniqueness of wok cooking is conveyed by the Cantonese term : "breath of the wok". History The origin of the wok is unclear, but most scholars believe it originated from the South Asian karahi and the Southeast Asian kuali (believed to be the etymon of Mandarin 𡆇). These cooking vessels are universal in South and Southeast Asian cuisine for stewing and quick evaporation. The ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
