It is a traditional folk snack in Guangdong Province, or a kind of supper that is very popular in the streets and alleys, and it has a unique method of making it. Stir-fried cake kway teow attaches great importance to the heat, so that the cake is crispy on the outside and tender on the inside, slightly sweet in flavor, golden in color, full of aroma, and salty, sweet, fragrant and spicy.
As early as the 1940s, Xu Chunsong, a connoisseur of stir-fried cake and rice cooking, was famous for his franchise at Maocheng, Xinxing Street, the city, known as the old Xu stir-fried rice.
The cake is steamed layer by layer with high-quality white rice milk, when making the cake is first cut into even pieces, add fish sauce, red and sweet mixed, stir-fry over low heat until the cake is red and flavorful, and then fry the cake with lard in a frying pan (frying pan) with lard to fry the face of the cake, add white sugar and stir-fry evenly, and then add fresh shrimp, pork liver, lean meat, fresh oysters and other ingredients, drizzle with egg liquid and stir-fry, add chili sauce, monosodium glutamate, fish sauce, snow powder water, stir-fry well on the soup. Xinxing Street fried cake kway attaches great importance to the heat, so that the cake is crispy on the outside and tender on the inside, slightly sweet in flavor, golden in color, full of flavor, and salty, sweet, fragrant and spicy.
