Regarding a chinese Menu?

For 4,95 pounds you can order a Dried Beef Ho Fun (Dry). Anybody here ever seen a "dry Ho"?? They're mostly pretty wet but they're fun, aren't they?Regarding a chinese Menu?
I like a 35 but don't ask for a 69 with it cos you get a slap!
roflmao



It means they don't come covered in gravy or sauce.



Each chef has their own way of cooking it you see and some of them drench them in a type of gravy. When they cook it without this it's called "Dry"Regarding a chinese Menu?
We'll have to take your word for that - we in the UK are a little more discerning in our tastes - you may have all the Dry Ho's you wish - but please keep your bits out the UK - we don't want to catch anything
funny
At my place you just order a number 67 , with added 23 and a 66 sauce to go with them. For afters have a 83 and a 57 A lot of it tastes the same. .
ha ha hilarius there dry for a reason some people hate sauces ,so that means they hate it wet an soggy .eh you are gross .
Dry-fried beef with hofun, colloquially called "beef chow fun" in North America, is a staple Cantonese dish, made from stir-frying beef, hefen noodles and bean sprouts. It has became a necessary dish in Chinese yum cha restaurants in Guangdong, Hong Kong, and even overseas, as well as in cha chaan tengs.

The main ingredients of this dish is hofun noodles, which is also known as shahe fen, originating from the town of Shahe in Guangzhou. The most common method of cooking hofun are in soup or stir fried. Hofun can be dry-fried (fried without sauce) or wet-fried (fried with a sauce).

Fried dry beef ho fun is made by first stir frying beef strips until they are half-cooked. And then bean spouts and onions are fried in oil. Then the ho fun is added and stir fried very quickly, along with soy sauce and heated oil. Finally, the beef is added.

An important factor in the making of this dish is "wok hei". The cooking must be done over a high flame and the stirring must be done quickly. Not only must the hofun be stirred quickly, it must not be handled too strongly or it will break into pieces. The amount of oil also needs to be controlled very well, or the extra oil or dry texture will ruin the flavor. Because of these factors, this dish is a major test for chefs in Cantonese cooking. It is possible to tell their skill simply from one sampling of this dish.
fantastic answer Barrowman!



you sound like a trained cantonese chef!