Beef chow fun

Beef chow fun is one kinds of Chinese noodles, but it is different from other tranditional Chinese noodles. Beacuse the way to cook it is fried, so it is one kinds of fried noodles. Beef chow is the most famous and popular fried noodles, beacuse of it especial  tasty.

It originating from the town of Shahe in Guangzhou. The most common methods of cooking ho fun are in stir fried. Ho fun can be dry-fried (fried without sauce) or wet-fried (fried with a sauce). It popular in yum cha restaurants in Guangdong, Hong Kong, and even overseas, as well as in cha chaan tengs.

To cook beef chow fun you need  stir-frying beef, hefen (wide rice noodles) and bean sprouts.
Then you just 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, 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.