Kway Teow is a name from the Chaoshan area. It is a delicacy made by steaming rice milk.

Kway Teow looks similar to rice noodle, but it is different from rice noodle in that its texture is more elastic than rice noodle, the rice milk content is higher, the rice flavor is heavier, and the color is opaque and milky white. Kueh teow is usually thicker and narrower than pho, and has a smooth and refreshing taste. Kueh Teow is a famous local snack in Chaoshan, Guangdong. This snack is a semi-finished snack that is steamed with a thin layer of rice flour paste and left to cool, then cut into strips for later use.

How to eat kuey teow

Char kuey teow is a snack of the Chaoshan people. In the 19th century, the Chaoshan people immigrated to Singapore, Malaysia and Thailand, and flourished in Singapore, Malaysia and Singapore. Thai food is also one of Penang’s representative food. The Malay name is Char Kway Teow. In Malaysia, in addition to Chinese selling Char Kway Teow, Malays also sell Char Kway Teow.

The fried kway teow in Penang and Kuala Lumpur are slightly different. The kway teow used in Penang’s fried kway teow is wider; while the kway teow used by Kuala Lumpur people is more similar to Shahe noodles. It is relatively slender and long. Although the kway teow used in the two places is different, the taste and condiments are similar.