Fried beef river is a Han specialty snack.

Fried beef river is a Cantonese dish made from bean sprouts, rice noodles, beef and other ingredients. It is one of the characteristic traditional snacks in Guangdong and was invented in the late Qing Dynasty and the early Republic of China.

Hor noodle, also known as Shahe noodle, originates from Shahe Town, Guangzhou. It is usually cooked in soup or stir-fried.

Stir-fried beef river is considered to be a major test of Guangdong chefs' cooking skills. You can tell whether your skills are good or bad by trying it.

The difference between dry-fried beef river and wet-fried beef river 1. Different methods. Dry-fried beef river needs to be fried quickly. The combination of oil and fire is also very important. There is no need to thicken the soup during frying, so it tastes dry.

There is no juice; but the wet fried beef river needs to be thickened when making it, so the rice noodles have juice.

2. The taste is different. In terms of taste, dry-fried beef river is smooth and fragrant, with a richer aroma, while wet-fried beef river has a lighter taste due to more water.