Cue (粿)

Open Category: Chinese Characters, Chinese Language

Explanation in the Dictionary

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Cue (guǒ )

Explanation: 1, rice flour or flour; 2, net rice; 3, rice food

Cheng Code: UFKF, U: 7CBF, GBK: BC40

Stroke Count: 14, Part: 7CBF, GBK: 7CBF. GBK: BC40

Number of strokes: 14, radical: rice, stroke number: 43123425111234

Kuey Teow Overview

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The hipster people call any processed food made from rice flour, flour, potato flour, etc. "kuey teow". ". This is such as luopu cake, the Chao people called "vegetable head kuey teow" (vegetable head is a Chao alias of radish), rice cake called "sweet kuey teow", bread called "noodle kuey teow" muffin called "pine kuey teow", "pine kuey teow". Muffin cake is called "Song Kuey Teow". And with rice flour steamed into thin slices cut into strips called "kuey teow", so the Teochew so-called kuey teow, in fact, is called elsewhere cake, but the scope of the inclusion of more than just "cake".

The Teochew kuey teow is also a kind of "fried kuey teow" that is steamed to half an inch thick and cut into triangular shapes, and then fried with sweet soy sauce, ground peanuts and other ingredients to make a delicious snack. In Shantou, the most famous fried kuey teow is the stall at the corner of Yonghe Street, which is always in short supply every day because of the delicious fried kuey teow. People who come to Shantou always have to go there to try it. Shantou snacks have "three best", is: the old mother Palace (Shengping Road) dumplings ball, Xitian Lane oyster brand, Yonghe Street fried kuey teow.

Fish ball kuey teow, that is, the Guangfu people called "fish egg soup river noodles", the kuey teow into the rolling soup of fish ball soup soaked for a while, plus green onions, lard, slices of meat, (fish + empire) pro, fishballs and broth that is made. Hong Kong's "fish ball noodle" (i.e., Chaozhou's soaked kuey teow) is this type of food, but there are very few truly authentic Chaozhou-style practices, so the flavor of the food is of course compromised.

Shantou also has an early morning snack called "kuey teow", which is made from the same kind of "rice kuey teow" used in "fried kuey teow", cut into strips and boiled in water until it becomes saucy, and then eaten. It is made from the same kind of rice kuey teow used in "fried kuey teow". This kind of kuey teow has the flavor of rice, often eaten with marinade, marinated meat as a dish, some people also use dried beans and so on. Kuey teow can only be eaten in the morning. Early in the morning, do not want to eat other things, then a bowl of kuey teow, marinated meat a piece of deep-fried dried beans three or four angles, is economic and delicious breakfast.

Kuey Teow History

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The use of rice, wheat, and other grains made of foodstuffs known as "kuey teow", in addition to the Teochew counties, the Minnan, Hailufeng, and other places are also so called. As for the so-called "Gui Diao" in some restaurants in Hong Kong, it is also a translation of the Teochew word "Kuey Teow". In the Nanyang Kuey Teow business, are overseas Chinese, its production method is basically the same as that of Fujian, Chaozhou, but add some more curry powder only. This kind of snacks, probably also for the local people love, so kuey teow is also familiar to the local people. Hong Kong restaurants are also translated from there, named "Gui Diao". Some are also solemn, plus "secret", "Malay food" and so on the word floor, but really does not count what "secret". The so-called Malay food, is nothing more than the Malayization of the Teochew kuey teow just.

In the Chaoshan or overseas Chiu Chow food halls, kuey teow is mostly fried and "bubble" appeared on the table. The common way to stir-fry kuey teow is to heat up a frying pan, stir-fry the kuey teow over a high flame, and then add shredded meat, shrimp, and other ingredients to stir-fry the kuey teow on the same plate. However, there is also a way to put the kuey teow on the bottom of the plate and then add the toppings and soup. In the case of Sacha Kuey Teow, the ingredients are added with Sacha Sauce. The art of stir-frying kuey teow is all about the oil and the heat. If the oil is sufficient and the heat is enough, the flavor will be strong and delicious.