Shahe fen

Shahe fen
Shahe fen
Chinese	沙河粉
Hanyu Pinyin
Transcriptions
Standard Mandarin
Hanyu Pinyin	shā hé fěn
Hakka
Romanization	sa ho fun
Yue: Cantonese
Jyutping	saa1 ho4 fan2
Southern Min
Hokkien POJ	sa-hô-hún
hefen
Chinese	河粉
Hanyu Pinyin
Transcriptions
Standard Mandarin
Hanyu Pinyin	hé fěn
Hakka
Romanization	ho fun
Yue: Cantonese
Jyutping	ho2 fan2
Southern Min
Hokkien POJ	hô-hún

*Shahe fen*
	Boxes of shahe fen
Alternative names	Ho fun, hofoen, hor fun, sar hor fun, kway teow, guotiao, da fen, guay tiew sen yai, kwetiau
Type	Chinese noodles
Place of origin	China
Region or state	Shahe District
Main ingredients	Rice
Variations	Kuyteav, hủ tiếu, kyay oh
	Media: Shahe fen;

Shahe fen (沙河粉), or simply hor fun / he fen (河粉), is a type of wide Chinese noodle made from rice.^[1]^[2] Its Minnan Chinese name, 粿條 (pronounced guǒtiáo in Mandarin), is adapted into alternate names which are widely encountered in Southeast Asia, such as kway teow, kwetiau, and kuetiau; Thai: ก๋วยเตี๋ยว (kuaitiao). Shahe fen is often stir-fried with meat and/or vegetables in a dish called chao fen (炒粉; pinyin: chǎo fěn). While chao fen is a transliteration of Mandarin, chow fun from Cantonese (see the main article at beef chow fun) is the name most often given to the dish in Chinese restaurants in North America.

Names

In Chinese

While shahe fen and he fen are transliterations based on Mandarin, there are numerous other transliterations based on Cantonese, which include ho fun, hofoen (a Dutch transliteration in Suriname), hor fun, sar hor fun, etc. In addition, shahe fen is often synonymously called kway teow (粿條), literally "ricecake strips", transliteration based on Minnan Chinese, POJ: kóe-tiâu) or in Mandarin, guotiao (Mandarin pinyin: guǒtiáo), as in the name of a dish called char kway teow.

However, generally, Minnan people consider shahe fen and kway teow to be two distinct foods, and continue to make a distinction between shahe fen and guotiao/kway teow in their speech. Hor fun was developed by the Cantonese and is thin and tapered like strips of tape, with some porous areas that absorb the gravy, taste, and flavour of the broth or sauce that it is cooked in because it contains less starchy content, which has been stripped away during the production process. In contrast, guotiao/kuay teow is dense, and less absorbent and contains a higher level of starch and is more impermeable to absorbing flavours, and thus has to be soaked for a longer period of time in the dish preparation usually for a day or more, or is soaked in water first for a long time before it is fried as char kway teow. The taste, texture, flavour, ingredients, length, thickness, width, style, density are considered very different to many people in China and Asia more broadly, but often people from other regions are not be able to tell the difference immediately.

Guotiao/kway teow has a different origin from shahe fen , from Northeast instead of Central China, and is a modification of the guo/kway (rice cake) production process, and originated as the ancient preservation of rice as a starch-filled cake patty (of which Korean rice strips are yet another descendant, as it was brought as a recipe from China to Choseon dynasty when the Emperor of China during the Ming dynasty took the Korean princess as one of his concubines, and this recipe was gifted to the people of Choseon as a betrothal gift to the Korean people).^{[citation needed]} In Hokkien (Fujian) of China, this version of guotiao/kway teow was then influenced by the Cantonese shahe fen from the neighboring province of Guangdong. Cantonese culture from the 17th century onwards was thought of as the dominant culture of civilization and culture, of wealth, excess, and sophistication, so the ancient guotiao/kway teow underwent modification to become similar to the standard Cantonese shahe fen/hor fun. However, these two versions (guotiao/kway teow vs. shahe fen/hor fun) were spread to Southeast Asia and the world differently, thus they are presented differently in different dishes. Though some restaurants will make a strong distinction, other, more casual Chinese restaurants may use the two interchangeably. Original ricecakes and its strips (i.e. authentic guotiao/kway teow) are stiff in texture, even after cooking, often making them less popular with modern consumers.

Another similar noodle is the mee tai mak (米苔目) which is like the hor fun and the bee hoon combined with Milanese pasta.

It is also known in Sabah as da fen (大粉), means "wide vermicelli", due to its similarity of colour and texture to rice vermicelli.

In other languages

These noodles are called kwetiau in Indonesia, kuaitiao or guay tiew (ก๋วยเตี๋ยว) sen yai (เส้นใหญ่, lit. 'large rice noodles') in Thailand, hsan-bya (ဆန်ပြား, lit. 'flat rice') or nan-bya (နန်းပြား, lit. 'flat filigree') in Myanmar, and hủ tiếu or pho in Vietnam.

Origin

Sliced fish hor fun sold in Bukit Batok, Singapore

Shahe fen is believed to have originated in the town of Shahe (Chinese: 沙河; pinyin: Shāhé; Jyutping: Saa1 Ho4), now part of the Tianhe District in the city of Guangzhou, in the southern Chinese province of Guangdong, whence their name derives. Shahe fen is a common component of southern Chinese cuisine, although similar noodles are also prepared and enjoyed in nearby Southeast Asian nations such as Cambodia, Vietnam, Thailand, Philippines, Malaysia, Indonesia and Singapore, all of which have sizeable Chinese populations.^{[citation needed]}

Types

Shahe fen noodles are white in color, broad, and somewhat slippery. Their texture is elastic and a bit chewy. They do not freeze or dry well and are thus generally (where available) purchased fresh, in strips or sheets that may be cut to the desired width. Where fresh noodles are not available, they may also be purchased packaged in dried form, in various widths.

Shahe fen noodles are very similar to Vietnamese bánh phở noodles, which are likely derived from their Chinese counterpart.^{[citation needed]} Although the phở noodles used in soups may vary in width, wide phở noodles are also common in stir fried dishes. The popular Thai dishes phat si-io and drunken noodles are also made with similar noodles.^{[citation needed]}

Chao fen

Shahe fen is often stir-fried with meat and vegetables in a dish called chao fen (炒粉; pinyin: chǎo fěn; jyutping: caau2 fan2). While chao fen is a transliteration of Mandarin, chow fun, from Cantonese, is the name to which this dish is most often referred in Chinese restaurants in North America.

Beef chow fun

Gallery

Steam Shahe Fen with Fish
Fried Shahe Fen with beef

References

^ Green, A.; Legato, S.; Casella, C. (2012). Making Artisan Pasta: How to Make a World of Handmade Noodles, Stuffed Pasta, Dumplings, and More. Quarry Books. p. 22. ISBN 978-1-61058-195-0. Retrieved August 26, 2018.
^ Lim, T.K. (2013). Edible Medicinal And Non-Medicinal Plants: Volume 5, Fruits. Springer Science & Business Media. p. 304. ISBN 9789400756533. Retrieved August 4, 2022.

External links

Media related to Shahe fen at Wikimedia Commons

[1] Green, A.; Legato, S.; Casella, C. (2012). Making Artisan Pasta: How to Make a World of Handmade Noodles, Stuffed Pasta, Dumplings, and More. Quarry Books. p. 22. ISBN 978-1-61058-195-0. Retrieved August 26, 2018.

[2] Lim, T.K. (2013). Edible Medicinal And Non-Medicinal Plants: Volume 5, Fruits. Springer Science & Business Media. p. 304. ISBN 9789400756533. Retrieved August 4, 2022.

[1]

[2]

v t e Hong Kong cuisine
Food	Almond biscuit Almond jelly Bakkwa Banana roll Bao yu Beef ball Beef bun Beef chow fun Bird's nest soup Biscuit roll Buddha's delight Cart noodle Cha siu bao Char siu Chinese herb tea Chinese sausage Cocktail bun Coconut bar Congee Cream bun Crispy fried chicken Deuk Deuk Tong Dim sum Douhua Dried shredded squid Egg tart Egg waffle Fish ball Fishcake Flame on the iceberg Got fan Ham and egg bun Haw flakes Honey walnut shrimp Hong Kong-style milk tea Hot pot Jerky Jin deui Kai-lan Lai fun Mango pomelo sago Mango pudding Nuomici Ox-tongue pastry Paper wrapped cake Peanut butter bun Pineapple bun Poon choi Put chai ko Rapeseed Red bean ice Rice noodle roll Roast goose Roasted pig Rousong Saang mein Sausage bun Sea cucumber Seafood birdsnest Shahe fen Singapore style noodles Siu mei Steamed meatball Shrimp roe noodles Shumai Sorrowful Rice Stinky tofu Sweetheart cake Swiss wing Tang bu shuai Taro cake Taro dumpling Tea egg Tofu skin roll Water caltrop Water chestnut cake White boiled shrimp White cut chicken White sugar sponge cake Wonton Wonton noodle XO sauce Yeung Chow fried rice Yi mein Yin Yang Fried Rice Yuenyeung Zha cai Zhaliang
Films	The Banquet (1991) Shogun and Little Kitchen (1992) The Chinese Feast (1995) The God of Cookery (1996) Osaka Wrestling Restaurant (2004) Kung Fu Chefs (2009)
TV series	Magic Chef (2005)
Culture	Hong Kong tea culture Siu yeh One bowl with two pieces Private kitchens Yum cha
Places	Cha chaan teng Dai pai dong
Beijing cuisine Cantonese cuisine Shanghai cuisine Macanese cuisine Chinese cuisine History of Chinese cuisine

v t e Cantonese cuisine
Main dishes	Bao yu Bird's nest soup Buddha's delight Cantonese seafood soup Chinese steamed eggs Congee Crispy fried chicken Dragon tiger phoenix Egg foo young Eight treasure duck Hot pot Lemon chicken Pork knuckles and ginger stew Seafood birdsnest Shark fin soup Snake bite chicken Soy sauce chicken Steam minced pork Subgum Suckling pig Sweet and sour pork White boiled shrimp White cut chicken Wonton noodles Yangzhou fried rice
Dim sum and yum cha	Almond tofu Beef tripe Cha siu bao Chicken feet Coconut bar Har gow Jian dui Jiaozi Lo mai gai Nian gao Ox-tongue pastry Rice noodle roll Shumai Spring roll Steamed meatball Swiss wing Taro cake Taro dumpling Tendon Tofu skin roll Turnip cake Water chestnut cake Yau gok Youtiao Zhaliang
Siu laap	Char siu Chinese sausage Lou mei Orange cuttlefish Roast goose Siu mei Siu yuk White cut chicken
Desserts and pastry	Almond biscuit Biscuit roll Deuk Deuk Tong Douhua Ginger milk curd Lo mai chi Malay sponge cake Mooncake Red bean cake Red bean soup Sausage bun Tang bu shuai Tong sui White sugar sponge cake
Condiments and spices	Fermented bean curd Five-spice powder XO sauce
Ingredients	Beef ball Black bean paste Chenpi Conpoy Fermented black beans Fish ball Fishcake Frog legs Garland chrysanthemum Kai-lan Mantis shrimp Ong choy Pig blood curd Pig's ear Rapeseed Saang mein Sea cucumbers Shahe fen Shrimp roe noodles Spare ribs Suan cai Tofu skin Wonton Yi mein Youmian Zha cai
Others	Chinese herb tea Dried shredded squid Lou fo tong
Cantonese restaurant Beijing cuisine Shanghai cuisine Hong Kong cuisine Macanese cuisine Chinese cuisine History of Chinese cuisine