Xu Bin’s father, Xu Bocao, told the commander that they ran out of chow fun. A Japanese commander arrived at the food stall and ordered the chow fun. Originally, the Cantonese made stir-fried beef chow fun with a sauce thickened with cornstarch. Xu Bin was a Chinese businessman who sold porridge and noodles at his food stall on Yangxiang Road in Guangzhou. Made with slices of tender beef and slippery, slightly chewy flat rice noodles (hor fun), it’s a popular dish that’s eaten everywhere from grandmas’ dining tables to high-end restaurants.Īs with people, every dish tells a story.Īccording to legend, the dish was born during the Second Sino–Japanese War in 1938, while the Japanese army was invading Guangzhou, China. If you asked 10 Cantonese people whether they like to eat dry stir-fried beef chow fun, nine would profess their love for it.
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