Fried hor fun with beef

The Cantonese consider the feel or texture of food to be just as important, if not more important, than the flavour. Here, the overriding quality is slipperiness. The beef is marinated with cornflour to give it a smooth, silky feel, while the already slinky rice noodles are made even slinkier by mixing them with the ‘cooked-oil’ sauce. The end result feels like a delicious, edible slippery dip.