Cheong Fun – a.k.a. Rice Noodle Roll – are a classic at Dim Sum, but they’re also a hyper common breakfast street food in Hong Kong and Guangzhou. Whether at Dim Sum or on the street, the rice noodle rolls are steamed with these massive steaming machines – something we’ll need to work around making it at home.

Also, what we’re making today is the version that uses purely rice – no crazy mix of starches and powders necessary. The rice’s gotta be aged rice, so we did some experimenting and could that aged Basmati works absolutely wonderfully.

A big thank you to two YouTubers for those Cheung Fun street food clips. First off, we used TravelThirsty’s Guangzhou Cheung Fun clip in the introduction. Great look at how Cheung Fun’s made in Guangzhou:

Second, during the bit on equipment, we used a bit of this video from the YouTuber PlacesAndThings. They’re Malaysia-based and that particular footage’s from Kajang. Great shot of the machine used. Check it out here:

Both of those channels have food and travel content, so if you’re interested in that sort of stuff, give em a sub.

Written recipe’s over here on /r/cooking:

Recipe: Cheung Fun, Rice Noodle Rolls from scratch using rice (布拉肠粉)
byu/mthmchris inCooking

And check out our Patreon if you’d like to support the project!

http://www.patreon.com/ChineseCookingDemystified

Outro Music: “Add And” by Broke For Free

ABOUT US
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Learn how to cook real deal, authentic Chinese food! We post recipes every Tuesday (unless we happen to be travelling) 🙂

We’re Steph and Chris – a food-obsessed couple that lives in Shenzhen, China. Steph is from Guangzhou and loves cooking food from throughout China – you’ll usually be watching her behind the wok. Chris is a long-term expat from America that’s been living in China and loving it for the last nine years – you’ll be listening to his explanations and recipe details, and doing some cooking at times as well.

This channel is all about learning how to cook the same taste that you’d get in China. Our goal for each video is to give you a recipe that would at least get you close to what’s made by some of our favorite restaurants here. Because of that, our recipes are no-holds-barred Chinese when it comes to style and ingredients – but feel free to ask for tips about adaptations and sourcing too!

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