Kwong Fu Fried 广符炒

幸好。。。笔者还是成功找到了广府炒正式的资料。

原来广府炒所用的粉面种类多样化。用伊面的称作「广府炒伊面」，米粉为底叫成「香底米」，纯河粉叫做「滑蛋河」，至于米粉加上河粉则一律称为「广府炒鸳鸯」。

其炒法同出一辙，分别将伊面过油炸酥、米粉慢火烘脆、河粉热炒爆香，而后再煮锅高汤芡汁淋上便是。

相对于一般直接调味翻炒的「炒」面观念，除「滑蛋河」的河粉有炒过之外，其他广府式炒粉似乎与「炒」没有太大关连，与其冠以「炒」字，不如直称「芡汁浸粉」来得更为贴切；像其他比较高档的生虾炒面、江南炒面、香港炒生面、姜葱炒牛河，其实都是源自这招广府式炒法，只是芡汁配料不同罢了。

一碟称得上水准之作的广府炒鸳鸯，除芡汁调味鲜甜自然，恰到好处之外，最重要的还是处理粉面时火候的掌控。

传统「香底米」是以慢火耐心地将米粉烘脆，费时相当。

现今，一般厨师为了省时省工，干脆以猛火热油把米粉炸成酥脆，吸入过量的油，直像家庭式配入广东粥里的油炸米粉般，淋上芡汁后不久便「发」成泡沫浓稠的糊状，毫无香韧爽脆的口感，甭说齿颊留香，简直教人失望。

至于河粉的处理，首要条件当然是炭香和锅气，有功夫的师傅在热油翻炒间如何把雪白的河粉在加入酱油后，给炒成金黄色微微卷边的模样，带有浓浓炭香，却又丝毫看不到任何焦黑。

广府炒现今也成为了马来西亚美食之一。

也欢迎来尝试 《PJ火炭炒福建面》为你精心炮制的广府炒！

The original Kwong Fu Fried use variety type of noodles. It can be divided to different name based on different noodles.

Yee Mee = Kwong Fu fried Yee Mee
Bee Hoon = Heong Dai Mai
Kuew Teow = Egg Kuew Teow / Wat Tan Hor
Bee Hoon + Kuew Teow = Kwong Fu Fried Ying Yong / Mixed Kwong Fu Fried

The fried method is almost the same.

Among this, only Wat Tan Hor got related to “Fried”, others just be named based on “fried”. Others recipe, eg. Prawn Fried Mee, Kong Nam Fried Mee, Hong Kong Fried Mee, Ginger and Fried Beef Ho Fun, actually same as Kwong Fu Fried method, just the sauce ingredients.

The main points for a good arrangement of Hor Fun / Kuew Teow is the control of charcoal and gas.

Welcome to try the Kwong Fu Fried of PJ Charcoal Fried Hokkien Mee's stall too !

Cantonese Fried / Kwong Fu Fried 广符炒 !

Fried Charcoal Hokkien Mee 火炭炒福建面

在马来西亚，北马和北马以外的福建面其实是截然不同的。在北马以外，我们所说的虾面就是北马人所指的福建面。环顾四周，几乎每一张桌子的客人都会点上一盘炭炒福建面。可想而知，这里的炭炒福建面在甲洞，马来西亚也蛮有名气，和平时吃的福建面一样，里头也加入了鸡肉，虾，包菜等，但尝起来的味道却不一样。加入了猪油的福建面，有一点甜味，吃起来很香，据师傅说，家中的煤气炉是无法做到这么美味的，也唯有使用炭才能炒出这么一盘香喷喷的福建面美食。

In Malaysia, there is the different between the Hokieen Mee in North and out of North region of Malaysia. In the area out of North Malaysia, the prawn mee actually refers to the Hokkien Mee of North Malaysia's people. 

The customers who reach at PJ Charcoal Fried Hokkien Mee will order a Charcoal Fried Hokkien Mee and it's quite a famous food in Kepong area, Malaysia. The ingredients of PJ Charcoal Fried Hokkien Mee include chicken, prawn, cabbage etc, but the taste a bit different. When Hokkien Mee add on with the lard, it will taste a bit sweet compare to those Hokkien Mee fried with gas cooker.

Charcoal Fried Hokkien Mee 火炭炒福建面 !

The start of PJ Fried Charcoal Hokkien Mee 《PJ火炭炒福建面》的创立

《PJ火炭炒福建面》成立于1999年，创始人为Mr. Wong Wai Meng。拥有多年的掌厨经验，炒出的福建面更加令食客赞不绝口！除了火炭炒福建面，《PJ炭炒福建面》出名的菜式还包括了生虾炒生面，瓦煲咖哩石班鱼头 / 脯鱼，特味锡纸烧鱼，肉碎豆腐，炒白果等。美食在前，绝对能让您吃上瘾！

PJ Fried Charcoal Hokkien Mee established in year 1999, the founder is Chef Wong Wai Meng, who had many years of cooking experience. His recipe, especially Fried Charcoal Hokkien Mee is delicious and get many compliments from the customers. Beside of Fried Charcoal Hokkien Mee, others famous recipe include Prawn Mee, Claypot Curry Garupa Fish Head / Sting Ray, Special Grilled Fish, Beancurd with Minced Pork and etc.

Charcoal Fried Hokkien Mee 火炭炒福建面 !