Talk:Char kway teow

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[edit] Cantonese terminology

Ermm....炒貴刁? Just asking for a verification of this, thanks! :D--Huaiwei 30 June 2005 08:52 (UTC)

Cantoneses from my parents generation use this term. Sometimes, it refers to those pre-cooked Char kway teow packed in brown papers usually for breakfast costing S$1 or even S$0.50 and is available in same stalls as dim-sum (with char siew bun, siew mai, etc). Man ... I'm hungry now! -- Vsion 30 June 2005 09:22 (UTC)

Ah...icic. Is it possible to add an anglicised term to aid pronunciation? And yeah....I am bloody hungry now too. :D--Huaiwei 30 June 2005 09:39 (UTC)

Haha. Actually this is a corrupted form of 炒粿條. Cantoneses didn't understand Minnan, and mistook 炒粿條 as 炒貴刁, for both terms own a similar pronunciation :). -- Jerry Crimson Mann 1 July 2005 14:26 (UTC)

[edit] Width of noodles

Is char kway teow always made with fairly thin noodles (i.e. under 1 cm)? Some fried rice noodle {i.e. Shahe fen) dishes use very wide noodles that may be up to 2 cm in width but Chinese friends tell me that char kway teow is always made with noodles that are about fettuccine or pad Thai width (i.e. about 5mm in width). Is this correct? Badagnani 21:21, 20 February 2007 (UTC)

Actually (and you may get this from the picture) I would say 1 cm is about the normal width of the noodles used. 5 mm is a bit thin IMHO and 2 cm seems a bit wider then what I would say the norm is. Also, if by Chinese friends, you mean from China (including HK) or Taiwan, I wouldn't consider them great authorities. No disrespect to your friends, it's just that char kway teow is predominantly Chinese-Malaysian and Chinese-Singapore cuisine. Nil Einne 17:06, 6 April 2007 (UTC)