Knowra Shahe fen Shahe fen Shahe fen is a broad, flat rice noodle originating in Shahe, Guangzhou. Its smooth, chewy sheets are cut into strips and served in stir-fries and soups.
Rice flour : Rice flour is a powder made by milling rice grains. It supplies the starch used to make Shahe fen batter.
Rice noodle sheet : A rice noodle sheet is a thin, steamed layer of rice-based batter cut or folded for cooking. Shahe fen is produced as a sheet before being sliced into broad strips.
Beef chow fun : Beef chow fun is a Cantonese stir-fry of beef, broad rice noodles, bean sprouts, and seasonings. It is the best-known dish built around Shahe fen.
Cantonese cuisine : Cantonese cuisine is the culinary tradition associated with Guangdong province and its diaspora. Shahe fen emerged within the cooking traditions of Guangdong.
Rice noodle : A rice noodle is a noodle made primarily from rice flour or rice starch. Shahe fen is a regional, broad-sheeted member of this larger family.
Steaming : Steaming cooks food with water vapor rather than direct immersion in liquid. Steam sets the thin batter into a cohesive, tender sheet.
Dry-fried beef ho fun : Dry-fried beef ho fun is a Cantonese wok-fried noodle dish made without a thick sauce. Its high-heat cooking showcases the noodle’s softness and resistance to tearing.
Guangdong : Guangdong is a province in southeastern China, with Guangzhou as its capital. The noodle’s birthplace lies in Guangdong’s provincial capital.
Shahe : Shahe is a historic town now incorporated into Tianhe District in Guangzhou, China. The noodle takes its name from this place of origin.
Wok hei : Wok hei is the smoky, seared aroma imparted by high-heat wok cooking. Quick, intense stir-frying gives Shahe fen dishes their characteristic wok aroma.
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