In Hong Kong, it used to be that when certain dim sum items were sold out or you feel that you don't want anymore from the carts or are not feeling the variety, the quick fix solution was a stir fried plate of starch (noodles, rice etc) and it would help fill stomach space quickly and in some cases save $ over eating more and more little bites.
Do any of you do this still?
Here are some common favorite plates ordered by many
干炒牛河 - dried fried beef chow fun (scallions, onions, beef, soy sauce, bean sprouts)
菜遠牛河 - "wet" beef chow fun (with sauce) and greens
豉椒牛河 - bell peppers, black bean sauce, beef, chow fun
肉絲炒麵 - julienne pork, mushrooms, bean sprouts over crispy noodles
滑蛋蝦仁炒河 - runny scrambled egg and shrimp chow fun (you can substitute shrimp for beef or chicken)
鹹魚雞粒炒飯 - salted fish, chicken fried rice (with other ingredients)
楊州炒飯 - Yang Chou style fried rice
星州炒米 - HK style "Singaporean" rice noodle
乾燒伊麵 - stir fried e-fu noodle
福建炒飯 - Fujian (Fukien) fried rice...also the butt of many F word jokes
Basically there are tons and tons and tons of variations, and I only named the stir fried plates. Some people might order like a big bowl of some noodle soup like dish (even wor wonton).
Once in a while, we'll do a chow fun dish of some sort, the crispy noodle dish, or a bowl of fresh fish filet congee.
How about you?
Updated 6 months ago | 5
Updated 6 days ago | 18
Updated 5 months ago | 24
Updated 4 months ago | 22
Updated 1 day ago | 6