Kuey teow is a name for Chaoshan, a delicacy made by steaming rice paste.

Kuey teow looks similar to river vermicelli, but unlike river vermicelli, kuey teow has a more elastic texture than river vermicelli, a higher content of rice syrup, a heavier taste of rice, and an opaque milky white color. Kueh Teow is usually thicker and narrower in width than river vermicelli, with a smooth and refreshing texture. Kueh Teow is a famous local snack in Chaoshan, Guangdong Province, which is a semi-finished snack made from thin layers of rice vermicelli batter that is steamed and cooled, then cut into strips and set aside.

How to Eat Kway Teow

Fried Kway Teow is a Teochew snack that began in the 19th century when the Teochew people immigrated to New Malaysia and Thailand, where it flourished and became a delicacy in Malaysia and Singapore, Thailand, and one of the representative cuisines of Penang. The Malay word is Char Kway Teow, and in Malaysia, besides the Chinese, the Malays also sell fried kway teow.

The Char Kway Teow in Penang and Kuala Lumpur are slightly different in that the Char Kway Teow used in Penang is wider and larger while the Char Kway Teow used in Kuala Lumpur is similar to the Sarawak Teow, which is thinner and longer. Although the kuey teow is different, the flavors and condiments are similar.