乾炒牛河

乾炒 is “dry-fried” (乾 is dry( and 炒 is “stir-fried”) which refers to the technique of stir-frying with only oil, no or little additional liquids are sauces added, 牛 is short for 牛肉 is *beef (牛 is cow) and 河 is short for 河粉 (hòh fán) which is the flat rice noodle.

A Cantonese classic, beef chow fun consists of wide flat rice noodles stir-fried with beef and bean sprouts.

Categories:

點心

粵菜

茶餐廳

炒

河粉

Yale:

gōn cháau ngàuh hòh