Talk:Shahe fen

message: Is guo tiao/kway tiao a synonym for these noodles that should be added?  Maybe from one of the Min An dialects like Chaozhou?  Or is it a name for a dish made from shahe fen?  Badagnani 06:17, 28 December 2005 (UTC)
replies: text: "Shahe fen" and "guotiao" are two totally different names in the Chinese language, rather than the same Chinese characters transliterated based on different spoken dialects. "Shahe fen" (沙河粉) is the name used to refer to that kind of noodles in southern China. But in other parts of China, the term "guotiao" (粿條) seems to be more commonly used. - Alanmak 18:49, 28 December 2005 (UTC)
thread_title: Guo tiao

message: There's no way any native English speaker could confuse "chao fun" with the word "chaos."  Because "chaos" is always pronounced "KAY-oss" (the "ch" like a K, as in the Greek letter "chi") whereas "chao" is pronounced "CHOW."  Badagnani 19:32, 28 December 2005 (UTC)
thread_title:  Chaos 

message: I've got a package of something called 粿粉片 (guo fen pian), which are dried wide, short rice noodles similar to guo tiao.  The package (made in Thailand) is labeled in Chinese, English ("Rice Flakes"), and Vietnamese (Banh Cuon Kho).  An alternate name is given in parentheses:  (粿汁), the second character meaning "gravy."  I am thinking that these noodles are intended to be stir fried with vegetables and meat, and a gravy-like sauce.  Can a native Chinese speaker tell me if this is the same product (under a slightly different name) as guo tiao?  If so, should these two terms be added as Chinese synonyms to "guotiao"? Badagnani 08:33, 18 January 2006 (UTC)
thread_title: 粿粉片 (粿汁)

message: I recommend removing the non-pinyin romanization "shaa-her-fern" unless it can be stated which dialect this is (Cantonese? Min Nan?).  I understand that English speakers unfamiliar with pinyin pronunciation conventions might mistake the "e" vowels for the English pronunciation (as in "egg") but "shaa-her-fern" isn't much of an improvement and pinyin isn't that difficult.  Badagnani 16:21, 7 July 2006 (UTC)
replies: text: Removed, I suspect it's an ad-hoc "phonetic" spelling of "shā hé fěn" based on non-rhotic English. LDHan 19:53, 5 December 2006 (UTC)
thread_title:  Romanization 

message: The box is messed up. The romanizations are hidden and should not be, the alternate name is not labeled as "alternate name," and the yellow and green clash horribly with the blue bar. Badagnani 23:47, 16 August 2007 (UTC)
thread_title: Box

message: Right now Kway Tiao and Ho Fun both redirect here - I think this is an error. Based on The New Food Lover's Companion: More Than 6,700 A-to-Z Entries Describe Foods, Cooking Techniques, Herbs, Spices, Desserts, Wines, and the Ingredients for Pleasurable Dining:
 
I've found a couple of other cookbook sources that confirm kway tiao as an appropriate noodle for Pho, but they describe it as a fresh noodle whereas the above source describes it as a type of dried rice stick noodle. The source goes on:
Including the very similar kuay taew. I don't know if there is any difference between the "kway teow" rice sticks and the "kuay taew" fresh noodles since the source I have transliterates as "kway tiao" and I don't have time to investigate further right now, but it seems ho fun might need to be redirected in any case. Seraphim System (talk) 23:59, 15 July 2018 (UTC)
replies: text: The other possibility is merging this article with Rice noodles - and possibly pointing some of the redirects to certain dishes if they are strongly affiliated with that regional dish (like kway tiao and Char kway teow). I'm not sure we need separate articles for flat rice noodle and rice noodle right now since both articles are short enough to merge.Seraphim System (talk) 08:19, 16 July 2018 (UTC)
thread_title:  Kway Tiao