The north likes noodles, the south likes noodles. The status of "fen" in Guangdong is just like the status of "noodles" in the north.
is indestructible and unshakable! Whether in the streets or in high-rise buildings; you can see them
But there are two kinds of fans that have been bothering the masses in Guangdong
like Huilao and oyster omelette
Pepsi-Cola and Coca-Cola
Wontons and wontons ......
The dispute between hor fun and Kway Teow has always existed and is confusing.
Can you imagine it?
When you order a bowl of beef Kway Teow in a Chaoshan restaurant in a foreign country,
what comes out is... When eating a bowl of beef pho
this misunderstood that is really too big...
Many people say that they don't all look the same ? Regarding the taste, there is a slight difference between and
. Chaoshan people will think that they are actually different!
Today, let the Chaoshan editor help you find out their differences.
Kueh Teow ≠ Hor Fun
Besides, Kuey Teow is Ho Fun, so I’m in a hurry with you!
(1) History PK
Pho appeared early and appeared after Kuay Teow.
Guangfu Pho
Around 1860, originated from Shahe, Guangzhou, so Pho is also called Shahe Powder . Pho is one of the popular traditional foods in Guangdong, Hainan, Guangxi, Fujian and other regions.
Chaoshan Kway Teow
Tracing back to its origin, Kway Teow actually comes from Hor Fun . However, Chaoshan people who are "knowledgeable in eating" introduced pho, added their own understanding, and finally created their own reputation and made it a special delicacy that local people like.
Kueh Teow is a characteristic traditional snack in the southern Fujian region of Fujian, Shanwei , Taiwan Province, Hainan Province, Chaoshan, and other Minnan dialect areas.
(2) Making PK
rice noodles is simple and rigorous.
is originally from the same root and fried together. Why is it too urgent?
In fact, the methods of rice noodles and rice noodles are roughly the same: first, wash the rice, grind it into powder, and add water to make a paste.
Pho rice noodles
Pho rice noodles are made by adding potato starch and starch on the basis of rice milk, steaming them into sheets, and cutting them into strips after cooling.
Kway Teow
The raw materials and method of making Chaoshan Kway Teow are similar to those of rice noodles, and are also made from rice milk. Different from pho, Chaoshan people like refreshing and pure , so there is not a lot of potato starch and starch added to the kuey teow.
The biggest difference between kuey teow and hor fun is that rice flour occupies a large proportion in kuey teow. try to keep the proportion of other flours to a minimum.
(3) Appearance PK
rice noodles are clear and thick.
rice noodles
The most obvious difference in the appearance of rice noodles is that is thinner and looks crystal clear. pho is wider and often has two relatively high and obvious lines on the edge, making it appear that the middle part is concave. Moreover, pho is usually smooth on one side and rough on the other, which can be seen at a glance.
Kway Teow
Kway Teow is different from rice noodles. Kway Teow is thicker and opaque and milky white. The front and back sides of the kuey teow are the same, straight and smooth, without any unevenness. It is a little hard when pinched and not so elastic.
(4) Taste PK
Tough rice noodles and tender rice noodles
River rice noodles
Due to the incorporation of other powders, the rice noodles have a larger powdery taste, and the taste tends to be soft and sticky. It has good elasticity and is not easy to break. Compared with rice noodles, compares Resilient .
Kueh Teow
Since Kueh Teow has a relatively heavy proportion of rice milk, there is not a lot of potato starch or starch added. Therefore, the toughness of the rice noodles is not as good as the rice noodles, and the thickness is much thicker than the rice noodles, so the taste is fuller, and people in Chaoshan say it is full. The feeling of fullness is also the feeling of happiness!
Kway Teow has a smooth and refreshing texture, but is prone to breaking when overcooked.
(5) Method pk
Pho is dry. Kway Teow is inclusive.
Chaoshan Kway Teow.
There are three main classic ways of making Kway Teow in the Chaoshan area: dry, wet and fried.
How can we maximize the flavor of Kway Teow? The answer lies in Chaoshan beef. For as long as I can remember, Kway Teow and beef have been inseparable.
It’s a match made in heaven. The following three methods of making Kway Teow are undoubtedly the most impressive:
Stir-fried method
Traditional old-fashioned Fried Kway Teow First heat the oil in a pan, add the Kway Teow and stir-fry for a few times, then pour a small amount of water enter. When the other side of the rice noodles is slightly burnt, add beef, kale, shrimp, onion shreds, tomato slices and other ingredients and stir-fry.
© Old-fashioned Char Kway Teow
The selection of a successful old-fashioned Char Kway Teow is very important. Choose those that are thicker and cut into larger pieces.
In this way, the aroma of the rice is easily diffused during frying, and it is also easy to form slight burns during the frying process.
Compared with the traditional old-fashioned fried rice noodles, ordinary fried rice noodles are a daily dish for Chaoshan families. Every Chaoshan mother knows the secrets of a good plate of fried rice noodles: the control of heat, the proportion of ingredients, and the method of adding rice noodles. How much, the changes in these details over time...
are all in the hands of the Chaoshan mother.
©Charred Kway Teow
You can add the ingredients you like. The quality of the Kway Teow is also very important, but the frying process must be done with wok gas .
Soup Method
Kway Teow on the base, add Chaoshan beef and beef balls, top with broth carefully cooked from beef bones and offal, and sprinkle with green onion and minced ginger before serving. This is the beef Kway Teow soup that Chaoshan people like. .
This is also the most popular way to eat and the best way to eat .
©Beef Kway Teow
A bowl of beef Kway Teow, in addition to beef and beef balls as standard, the Kway Teow has also undergone a gorgeous turn, The rice milk flavor and beef flavor of the Kway Teow collide on the tip of the tongue...
Dry method
Dry Kueh Teow is simply called "gan Kueh" in Chaoshan. Cabbage and bean sprouts are placed on the bottom. Kueh teow is cooked in the soup and picked up while it's hot. Finally, it is topped with shacha sauce. This is "gan kueh".
©Beef Dried Cake
The non-deluxe version of the Dried Cake may not have beef, but all the Dried Cake will definitely be added with Chaoshan Shacha Sauce!
Stir all the ingredients in the dry rice cake while it is still hot. The rice cake is now soaked with sand tea sauce. The sand tea is full of fragrance. The rice fragrance of the rice cake relieves greasiness. Rice cake and rice cake are another match made in heaven!
In addition to the sand tea sauce, a bowl of meatball soup is also standard. The rice noodles are tender and smooth, the meatballs are hand-made, and the meat is chewy.
Cantonese rice noodles
Rice noodles are not as varied as Kway Teow in Chaoshan; most rice noodles are fried or fished
Although there are few patterns, they are also exquisite
Stir-fried rice noodles
Fried rice noodles is a traditional snack, belonging to the Cantonese cuisine . In addition to rice noodles, the ingredients also include shredded pork, onions, bean sprouts, green onions, etc. If you want to be extravagant, you can also add beef tenderloin.
The combination of beef and kale is a favorite in Cantonese fried rice noodles.
The rice noodles in Shenzhen dry fried and wet fried are both famous! dry fried rice noodles is stir-fried quickly over high heat, pays attention to wok gas , it is more delicious and more irritating when eaten.
©Dry fried rice noodles
Wet fried rice noodles is fried with a smaller fire. After frying, a gravy will be poured on top. Because wet frying is not as delicious as dry frying, gravy is used to increase the taste. , different stores have different formulas.
©Wet-fried rice noodles
method of cooking
method of cooking rice noodles is purely handmade . It is characterized by white and crystal clear color, thin and tender skin, soft and smooth taste, constantly broken when stir-fried, and non-sticky.
© Dianbai Lao Pho
The production process is to soak the rice with clean water, use a stone mill to grind out the rice slurry , then pour it into a steamer covered with gauze, steam it for a few minutes over high heat, fold it and cut it after it is taken out of the pot. into ribbons.
Laofen sauce must be made with electric white soy sauce, dark soy sauce and Philippine rapeseed oil to make it fragrant.
Write it at the end
The next time someone says that Kway Teow is hor fun
you can confidently say
Kway Teow is derived from hor fun. Mainly made of rice milk, it is thick, opaque and milky white; it has a "full mouth" rice taste and a heavy rice taste.
Rice noodles: Originated from Shahe, Guangzhou in 1860. Made from rice milk and a large amount of potato starch, it is thin and crystal clear; it is more tough; it has a strong powdery taste and is not easy to break;
The editor compared Chaoshan rice noodles and Cantonese rice noodles to find out which one is lighter and which one is heavier. Still can’t explain
Although there is a small difference between pho and rice noodles, the food is good and bad! Just like what you like
I believe everyone has their own definition of Kway Teow and Hor Fun. In Hong Kong, whether kway teow is better or pho is better, everyone has their own answer in their mind. When it comes to food, there is no distinction between good or bad. It only depends on your inner preference. You may not like it, but you cannot disrespect it. It’s not just food, it’s the same for everything else!
So, do you want to pick up Kway Teow or Hor Fun?
