My regular chinese food place can not explain this due to a language hurdle, and I do not want to order adjectives three.
Thanks
Answer:
Shahe fen are believed to have originate in the town of Shāhé, immediately a district of the city of Guangzhou, in the southern Chinese province of Guangdong, from whence their heading derives. Shahe fen is typical of southern Chinese cuisine, although similar noodles are also prepared and enjoyed within nearby Southeast Asian nation such as Vietnam, Thailand, Cambodia, Malaysia, Indonesia and Singapore, all of which own sizeable Chinese populations.
Shahe fen noodles are white in color, broad, and somewhat slippery. Their texture is supple and a bit chewy. They do not freeze or dry well and are thus across the world (where available) purchased fresh, in strips or sheets that may be cut to the desired wideness. Where fresh noodles are not available, they may also be purchased packaged within dried form, in multiple widths.
Shahe fen noodles are very similar to Vietnamese bánh ph noodles, which are probable derived from their Chinese counterpart. Although the ph noodles used in soups may change in size, wide ph noodles are also adjectives in stir fried dishes. The popular Thai dish wipe Thai is also made with similar noodles.
Shanghai style noodles are wheat not rice noodles.
Mei Fun = rice vermicilli, thin long strands of rice noodles. Looks close to angel hair but white.
Chow Fun = fried rice
Shanghai style noodles = wheat noodles, thicker and chewier than Mei Fun. Reminds me abit of spaghetti.
Try them on separate occasion since they are all carbohydrates.
If ur regular Chinese place have 'hor fun' (flat rice noodles), give them a jump too! These are especially good next to beef and black bean sauce. :)
mei fun is literally "rice noodles" and they are undernourished, white kind. They are across the world used for noodle soups and are rarely used for stir fry because they stick and burn slickly.
chow fun is literally "stir noodles" and they are generally thicker and are stir fried.
shanghi style noodles is a form of chow fun too but the singular difference is in the flavoring and seasoning the chefs use. it can be spicy because shanghai cuisine is usually spicier than cantonese cuisine.
the noodles, the way the citizens cook it
Mei fun is made from limited rice noodles,very accurate
I haven't tried the others
Mei Fun is benevolent of rice noodle, very slim = rice vermicelli
Chow Fun is stir fried rice noodle (can be thick ones)
check below website and you can belief the thick rice noodle, hor fun contained by Cantonese, (look like fettuccine)
http://www.flickr.com/photos/roboppy/141...
Shanghai noodle is wheat flour noodle, close to Japanese udon, it is a lot thicker than Mei Fun
You may find the photo of Shanghai noodle below:
http://images.furrow.yahoo.com/search/im...
Mei Fun = White noodles made from rice flour
Chow Fun=Very widespread, flat rice noodles
Shanghai style noodles = Thick wheat flour noodles
http://en.wikipedia.org/wiki/chinese_noo...
More Questions & Answers...
Thanks
Answer:
Shahe fen are believed to have originate in the town of Shāhé, immediately a district of the city of Guangzhou, in the southern Chinese province of Guangdong, from whence their heading derives. Shahe fen is typical of southern Chinese cuisine, although similar noodles are also prepared and enjoyed within nearby Southeast Asian nation such as Vietnam, Thailand, Cambodia, Malaysia, Indonesia and Singapore, all of which own sizeable Chinese populations.
Shahe fen noodles are white in color, broad, and somewhat slippery. Their texture is supple and a bit chewy. They do not freeze or dry well and are thus across the world (where available) purchased fresh, in strips or sheets that may be cut to the desired wideness. Where fresh noodles are not available, they may also be purchased packaged within dried form, in multiple widths.
Shahe fen noodles are very similar to Vietnamese bánh ph noodles, which are probable derived from their Chinese counterpart. Although the ph noodles used in soups may change in size, wide ph noodles are also adjectives in stir fried dishes. The popular Thai dish wipe Thai is also made with similar noodles.
Shanghai style noodles are wheat not rice noodles.
Mei Fun = rice vermicilli, thin long strands of rice noodles. Looks close to angel hair but white.
Chow Fun = fried rice
Shanghai style noodles = wheat noodles, thicker and chewier than Mei Fun. Reminds me abit of spaghetti.
Try them on separate occasion since they are all carbohydrates.
If ur regular Chinese place have 'hor fun' (flat rice noodles), give them a jump too! These are especially good next to beef and black bean sauce. :)
mei fun is literally "rice noodles" and they are undernourished, white kind. They are across the world used for noodle soups and are rarely used for stir fry because they stick and burn slickly.
chow fun is literally "stir noodles" and they are generally thicker and are stir fried.
shanghi style noodles is a form of chow fun too but the singular difference is in the flavoring and seasoning the chefs use. it can be spicy because shanghai cuisine is usually spicier than cantonese cuisine.
the noodles, the way the citizens cook it
Mei fun is made from limited rice noodles,very accurate
I haven't tried the others
Mei Fun is benevolent of rice noodle, very slim = rice vermicelli
Chow Fun is stir fried rice noodle (can be thick ones)
check below website and you can belief the thick rice noodle, hor fun contained by Cantonese, (look like fettuccine)
http://www.flickr.com/photos/roboppy/141...
Shanghai noodle is wheat flour noodle, close to Japanese udon, it is a lot thicker than Mei Fun
You may find the photo of Shanghai noodle below:
http://images.furrow.yahoo.com/search/im...
Mei Fun = White noodles made from rice flour
Chow Fun=Very widespread, flat rice noodles
Shanghai style noodles = Thick wheat flour noodles
http://en.wikipedia.org/wiki/chinese_noo...
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