Page 212 - hakka

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■ 名菜故事：
丰顺地处潮汕与客家交汇之地，融合了两地饮食文化的精髓。炒粄条的制作与干炒牛河相
似。粄条在梅城称为“粄皮”，因其色泽洁白、柔韧爽滑且富有弹性而闻名。粄条既可炒，
也可煮，无论是湿炒还是干炒，皆能展现其细腻口感。

■ Dish Story
Fengshun is located at the intersection of Chaozhou and Hakka cultures, blending the essence of
both culinary traditions. The preparation of stir-fried ban noodles is similar to that of dry-fried beef
hor fun. In Meicheng, ban noodles are known as “ban pi”, distinguished by their pristine white colour,
soft, smooth yet elastic texture and smooth mouthfeel. They can be stir-fried or boiled, either wet
or dry stir-fry method, and are renowned far and wide. They can be stir-fried or boiled, whether wet
or dry style, always deliver a refined and delicate flavuor.