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Why was this page moved, without consensus, to an English translation that is not the translation of the Chinese characters? Badagnani 13:51, 15 June 2007 (UTC) reply

Why is the term "dry-fried" used? Is there another form called "wet frying"? Badagnani 23:38, 24 June 2007 (UTC) reply

There is another type of chow fun, with gravy. Pwordisony ( talk) 01:40, 28 February 2009 (UTC) reply

Why is the word "fen"/"fun" part of the title of this article, but not in the Chinese name of the dish? Badagnani 23:39, 24 June 2007 (UTC) reply

Why is the word "fen"/"fun" part of the title of this article, but still not in the Chinese name of the dish?!!! Badagnani 08:12, 14 October 2007 (UTC) reply

Badagnani, please chill. It's not that big of a deal. And the Chinese name for it leaves out fun for whatever reason. It would be called "gan chow niu he (fun)" but I have never heard anyone actually add the fun. So the strict translation would be "dry-sauteed beef river (noodles)." —Preceding unsigned comment added by 216.165.43.37 ( talk) 21:29, 10 August 2008 (UTC) reply

What is the width of the (cooked) noodles in this dish? I believe the noodles used to make char kway teow, by contrast, are narrower. Badagnani 23:44, 24 June 2007 (UTC) reply

It depends on the cuisine. In Cantonese/Chinese cooking, Char kway teow and this dish use the same size of noodles, whatever the standard is for Chinese cooking. In the Singaporean variant, the noodles are narrower. 69.107.0.255 07:31, 12 September 2007 (UTC) reply

Is this dish common in other Southeast Asian countries (Singapore, Malaysia, Vietnam, Indonesia, etc.)? Badagnani 23:46, 24 June 2007 (UTC) reply

Shouldn't the name 炒粉 be added to the article? That is the name given in the title. Badagnani 08:40, 14 October 2007 (UTC) reply

This dish is commonly called "Beef flat noodles" in the US, at least in the western US states. Tavatar ( talk) 19:39, 11 October 2009 (UTC) reply