What makes a good chow fun? Are there regional variations?
To me, chow fun means greasy noodles, but I am a Chinese food idiot and don't select restaurants well.
What makes chow fun ... chow fun ... the flat noodles?
I recently had something called Thai street noodles on the menu, but the manager called chow fun.
They were spicy hot flat noodles chock full of fresh basil, chicken, beef, slivered red and green bell peppers, fresh green beans, onions and probably other items. The veggies were finely chopped as was the meat.It was chow fun in all its glorious, greasy goodness.
BUT ... it wasn't OVERLY greasy ... which I am guessing would be good chow fun ... correct?
A post today about chow fun described a chow fun dish as ...
'The beef chow fun was excellent with a nice sear on the thin and tender slices of pounded beef. The rice noodles soaked up the beefy flavors. In lieu of bean sprouts, the plate included yellow leeks, green onions, and thick slices of charred yellow onion. At first my mother wrinkled her nose at the big onion pieces, but then she said, "The onions are good. Try it, they're sweet and still a little crisp."
I wanted to ask about chow fun on that board but since it really was about chow fun in general and not just that dish, I thought I'd post up here.
The only topic on the subject asked abou Chiu Chow Fun and got into a discussion of Chinese donuts.
So what makes good chow fun? Where did it originate? Are there special eating tips ... like adding condiments?