Hubbry Logo
Lai funLai funMain
Open search
Lai fun
Community hub
Lai fun
logo
8 pages, 0 posts
0 subscribers
Be the first to start a discussion here.
Be the first to start a discussion here.
Lai fun
Lai fun
Lai fun
View on Wikipedia
from Wikipedia

Lai fun
TypeChinese noodles
Place of originChina
VariationsBánh canh (Vietnam)
  •   Media: Lai fun
Lai fun
Traditional Chinese瀨粉
Simplified Chinese濑粉
Transcriptions
Standard Mandarin
Hanyu Pinyinlài fěn
Yue: Cantonese
Jyutpinglaai6 fan2
Southern Min
Hokkien POJluā-hún
Alternative Chinese name
Chinese酹粉
Transcriptions
Standard Mandarin
Hanyu Pinyinlài fěn
Yue: Cantonese
Jyutpinglaai6 fan2
Southern Min
Hokkien POJlūi-hún

Lai fun (simplified Chinese: 濑粉; traditional Chinese: 瀨粉; Jyutping: laai6 fan2) is a short and thick variety of Chinese noodles commonly served in broth. It is commonly found in the Pearl River Delta region and to some degree amongst Chinatowns overseas.[1] Its name comes from the Cantonese language, "lai" referring to "swift currents" and "fun" referring to "food (in this case noodles) made from starch or flour (in this case rice)".

Lai fun may also be referred to as bánh canh, a thick Vietnamese noodle, in which case it is made from rice flour and tapioca starch.

Production

[edit]

Lai fun noodles are often made from rice flour and/or tapioca starch and are available in short or long varieties.[1] It is said that the original method of making lai fun was done in the old days when resources were scarce and the people of Guangzhou would dry overnight rice, grind it into rice flour, mix it into a paste, then sieve it into boiling water to cook.[2]

Regional variations

[edit]

There are several regional variations on the way lai fun is prepared and eaten.

Guangzhou

[edit]
  • Lai fun is made by the Luocun community in the Guangming district by pouring glutinous rice milk into boiling water through a bamboo tube then cooled in cold water, resulting in its chewy texture. The noodles are often served with roast goose in the Gongming Subdistrict.[3]
  • In the town of Magang in Kaiping city, lai fun is produced by rubbing rice flour in appropriately warm water into dough and pressing the dough into strips with a diameter of about 2 millimeters. The noodles are boiled then soaked in cold water to cool. In the past, the process of pressing the dough into strips was done by hand by passing them through a wooden trough; in modern times, the process is now completed by machines with greater output.[4]
  • Lai fun is often eaten during the Mid-Autumn Festival in Enping county along with mooncakes in order to worship and celebrate the moon. The making of lai fun is a community effort that emphasizes the helping of neighbors and reunion of family and friends; it involves manually grinding glutinous rice into flour, rubbing the flour into dough, boiling and assembling the dough, pressing the dough through a trough, making the noodles, leaving the noodles to dry, and more.[5]
  • Lai fun was brought to the Dapeng district of Shenzhen city during the Ming dynasty by soldiers who largely came from southern provinces and enjoyed eating rice noodles. Limited by the conditions of the military camp, they would grind rice that had been soaked in water with a stone mortar, mix the powder with other types of flour, add cold water to make a paste, and pour it into a coconut shell. They would then drill a hole of about 2 centimeters into the coconut shell and continuously shake until the rice noodle paste flowed directly into boiling water below, to which they'd add oil, salt, and seasonings before eating. In modern times, lai fun is made with high quality early-season rice and a stone pestle that makes the pounded noodles more delicate and is often served with fresh pork, chicken, and other related foods. Dapeng fortress' unique location on the coast of the South China sea means that seafood is also often added to the dish, sea urchin being one of the most popular and distinctive types.[6]
  • In the town of Xiguan, lai fun is made with rice, glutinous rice flour, and water mixed into a paste. In place of the typical process of extrusion, the rice paste is poured freely into the water instead, which eventually forms into thick, short strips of noodles with a softer texture. Traditional Guangzhou lai fun uses pork bone broth and rice slurry to form the soup base and is often served with mushrooms, pickled vegetables, dried shrimp, and fragrant bits of lard, while radish and cilantro are added after to the customer's liking.[2]

Hong Kong

[edit]

Lai fun in Hong Kong has a more bouncy texture and is often served with roast goose, which lends both the noodles and broth a deeper flavor.[7]

Comparison

[edit]

Lai fun, a short and thick style of noodle, has a very similar appearance with silver needle noodles. One way to distinguish the two is to look at the ends of each lai fun piece. The ends of lai fun noodles are often cut straight down as opposed to leaving a tapering "tail."[1]

[edit]
  • These noodles have been stir-fried; therefore, they have been broken into shorter pieces during the process.
    These noodles have been stir-fried; therefore, they have been broken into shorter pieces during the process.

See also

[edit]

References

[edit]
Revisions and contributorsEdit on WikipediaRead on Wikipedia

Lai fun

View on Grokipedia
from Grokipedia
Lai fun, also known as , is a traditional variety of thick, short originating from province in southern China, particularly the region. These noodles are characterized by their smooth, chewy texture and neutral flavor, making them ideal for absorbing the tastes of accompanying broths and toppings in . The noodles are typically prepared by pressing a batter made from and starch or through a or special tool directly into boiling water, resulting in short, cylindrical strands about 5 cm long and 5 mm in diameter resembling silver needles—hence an alternative name. This labor-intensive process highlights the resourcefulness of Guangdong's rice-based culinary heritage. Lai fun has become a staple in broader cooking, especially as a or item. In contemporary usage, lai fun is commonly served in a rich pork bone or fish broth, garnished with ingredients like (barbecued pork), fish balls, crispy , or roast , enhancing its slippery and toothsome quality. The dish's popularity extends beyond to overseas Chinatowns in places like , , and , where variations such as dry-tossed versions with minced meat sauce (gon loh lai fun) reflect adaptations to local tastes. Symbolizing comfort and communal eating in , lai fun exemplifies the province's emphasis on fresh, simple preparations that balance texture and subtle flavors.

Overview

Description

Lai fun are thick, short measuring approximately 0.5-1 cm in width and 5-10 cm in length, featuring a cylindrical, opaque white appearance that distinguishes them from thinner varieties. They resemble or in overall shape but possess a softer profile due to their rice-based composition. When cooked, lai fun exhibit a chewy yet tender texture, with a neutral flavor that readily absorbs surrounding broths or sauces, making them versatile in dishes. Primarily made from rice flour, these noodles are naturally gluten-free, appealing to those with dietary restrictions. Nutritionally, lai fun are high in carbohydrates, providing energy as a staple food, while remaining low in fat; a typical 100g serving of cooked noodles contains around 100-110 calories. They are also a source of manganese, derived from the rice flour, contributing to metabolic health. Regional variations may slightly alter the shape or thickness, such as flatter ribbons in some areas.

Etymology and Naming

The term lai fun originates from the Cantonese pronunciation laai6 fan2 of the Chinese characters 瀨粉, where fan2 (粉) denotes s or flour-based , and laai6 (瀨) refers to a flowing or sprinkling action, alluding to the method of pouring rice batter into boiling water during production to form the s. In , the equivalent term is làifěn (濑粉 or 瀨粉), reflecting a similar phonetic while maintaining the core meaning tied to the 's preparation process. This naming convention highlights the regional linguistic specificity of in province, where the is a staple. Alternative names for lai fun arise from regional dialects and culinary contexts, though distinctions from similar rice noodles are important to avoid confusion. For instance, ho fun (河粉, ho2 fan2 in Cantonese, hé fěn in Mandarin) refers to flat, wide rice sheets often used in stir-fries, differing in shape and texture from the short, thick, round lai fun. In Malaysia and Singapore, lai fun is commonly known as "laksa noodles" due to its frequent use in dishes like Assam laksa, though the noodle itself is unrelated to the spicy laksa broth and originates from Chinese traditions rather than Peranakan cuisine. English descriptors include "thick rice vermicelli," "short rice noodles," or occasionally "Chinese spaghetti," emphasizing its chewy, absorbent quality. Regional naming variations illustrate the noodle's adaptation across southern Chinese dialects and diaspora communities. The evolution of such names traces back to broader references to , documented as early as the (206 BCE–220 CE), when southern rice cultivation led to innovations like pouring batter to mimic wheat-based northern noodles, as noted in historical food processing texts. These terms collectively underscore lai fun's roots in fluid production techniques and regional linguistic diversity.

History

Origins in Southern China

Lai fun emerged in the region of Province in southern , an area characterized by its and extensive river systems that have supported cultivation for millennia. This wet environment favored over as the staple crop, influencing the development of rice-based foods like noodles in the region. , the category encompassing lai fun, originated during the (221–206 BCE) and became widespread in southern provinces including , where they were adapted from early rice preparations. Lai fun developed in and surrounding areas as part of traditional rice noodle practices, with locals transforming rice batter into short, thick noodles through pressing techniques. As a humble relying on locally milled , it gained popularity as affordable street fare among working-class communities. Later migrations from carried lai fun to , integrating it into culinary traditions there.

Evolution and Spread

In the early 20th century, the production of , including varieties like associated with , underwent significant industrialization in southern China, particularly around , where traditional handmade methods gave way to mechanized processes such as machine extrusion to form uniform strands from steamed paste. This shift enabled larger-scale manufacturing, facilitating broader distribution while preserving the soft, chewy texture essential to dishes featuring lai fun. Following World War II, Hong Kong experienced a culinary boom driven by waves of refugees fleeing the Chinese Civil War and subsequent communist policies, many of whom were chefs from Guangdong province who standardized and popularized Cantonese noodle recipes amid the territory's rapid economic growth. These migrants, arriving in large numbers during the late 1940s and 1950s, integrated their traditions into local cha chaan teng diners and street food stalls, adapting rice noodle preparations to suit factory workers' needs with quick, affordable variations that emphasized fresh extrusion and stir-frying. The global spread of lai fun accelerated through Chinese migration patterns, reaching Southeast Asia by the mid-20th century; for instance, in Malaysia, it was introduced by migrants from Sihui, China, with the first documented vendor in Gopeng, Perak, starting handmade production in 1957, later evolving to include additives like sweet potato flour for enhanced chewiness. By the 1980s, the noodle entered Western markets via the Chinese diaspora in North America, where adaptations like beef chow fun appeared on restaurant menus in Chinatowns, often using locally sourced ingredients and reflecting evolving immigrant tastes in places like New York and Vancouver. Increased cultural exchanges and emigration after the 1997 to encouraged fusion styles in communities. In the 2000s, the rise of packaged , including instant and frozen lai fun variants, supported export growth, making the dish accessible worldwide through supermarkets and aligning with global demand for convenient Asian staples.

Production

Ingredients

Lai fun is made from a batter of , water, and typically 10-20% or to enhance elasticity and chewiness. The is derived from long-grain indica rice varieties, which contribute to the noodle's cohesive qualities. In traditional recipes, the batter often includes these starches for better texture, though some variations use alone. A common ratio is approximately 4:1 to , balancing tenderness and resilience. These additions are standard in both artisanal and commercial preparations to improve handling. Quality considerations include using aged , stored for up to 90 days, to increase chewiness and reduce adhesiveness through starch changes like higher pasting temperature. Long-grain rice minimizes stickiness, ensuring lai fun remains gluten-free. Soft or is preferred to avoid graininess in the batter.

Manufacturing Process

The traditional manufacturing process of lai fun, often done by hand in small batches, starts with mixing , or , and water into a smooth, pourable batter. This batter is then pressed through a special tool with multiple holes, such as a fun gon (noodle press) or , directly into boiling water. The strands form and cook almost instantly in 1-2 minutes, resulting in short, cylindrical s with a smooth, chewy texture. The cooked noodles are briefly rinsed in cold water to stop cooking and prevent sticking. This method, common in southern , is labor-intensive but produces fresh, high-quality lai fun. In modern industrial production, , , and are combined in large mixers to form a uniform batter, sometimes with added salt. The batter is fed into automated extruders that press it through small orifices directly into hot or a chamber, where it cooks continuously for 1-3 minutes to gelatinize the . The noodles are then cooled, cut to length if needed, and packaged fresh or dried at 70-80°C for 30-45 minutes for shelf stability. Quality control emphasizes a bright color, non-sticky texture, and low cooking loss, with the and cooking calibrated for results in 2-3 minutes of . Optional brief of the batter can add subtle sourness, though uncommon in styles.

Regional Variations

Guangdong Province

In Guangdong Province, lai fun exhibits distinct regional variations that reflect local rice varieties and traditional craftsmanship. In , the noodles are typically thicker and shorter, providing a substantial bite suited to hearty broths and stir-fries. This style, known as Xiguan lai fun, emphasizes a smooth, silky texture derived from high-quality local , distinguishing it from longer variants elsewhere. In , lai fun adopts a chewier profile, often hand-formed in small batches, allowing for subtle adjustments in thickness to pair with lighter Teochew broths featuring and vegetables. Such adaptations highlight the province's diverse microclimates and cultivation practices, which influence noodle resilience during cooking. Lai fun production and consumption in are deeply embedded in everyday traditions, with street vendors playing a central role in distribution. Mobile carts and markets dominate urban and rural sales, offering freshly steamed batches that capture the noodle's optimal slipperiness. The use of seasonal fresh harvests, particularly during the autumn paddy cycles, ensures peak flavor and texture, as new grains yield softer, more aromatic results. Integration with culture is prominent, where lai fun appears in breakfast spreads alongside steamed buns and , underscoring its status as a versatile staple in communal meals. Guangdong's lai fun heritage has been formally recognized, with several local techniques listed as intangible cultural heritage items, including Gongming lai fen in as a district-level craft. These versions share foundational traits with adaptations, stemming from historical migration patterns in the .

Hong Kong and Macau

In , lai fun has become a staple in urban dining, particularly in and , where its bouncy texture and resistance to sogginess make it ideal for hearty broth-based dishes. These thicker , often made with rice and mung beans, are commonly paired with robust flavors such as charcoal-roasted goose in longstanding establishments. The post-war migration from introduced diverse rice noodle styles, including lai fun, which adapted to the city's bustling scene. The British colonial period from the 1840s to 1997 significantly shaped lai fun's presentation in , fostering the rise of in the 1940s and 1950s as hybrid eateries blending traditions with Western elements, such as milk tea or toast alongside noodle bowls. This urban evolution led to machine-produced lai fun for consistent quality in high-volume settings, enabling quick service of longer, smoother strands suited to fast-paced diners. Lai fun remains iconic in , open-air stalls that emphasize fresh, wok-fried or soupy preparations reflecting 's cosmopolitan street culture. In , lai fun reflects Portuguese colonial influences from the to 1999, incorporating fusion elements like into traditional Cantonese noodle dishes within , a UNESCO-recognized blend of Chinese and Iberian flavors. This results in variations highlighting the region's maritime heritage and creating unique, absorbent experiences distinct from mainland styles.

Culinary Uses

Traditional Dishes

Lai fun noodles feature in various dishes, particularly as a or item in province. Their short, cylindrical shape and chewy texture make them suitable for absorbing flavors in s or light stir-fries. A common preparation is lai fun in clear pork bone or fish , often topped with sliced (barbecued ), fish balls, crispy , or green vegetables like for added texture and freshness. Seafood versions may include prawns or squid poached in a light seafood stock, with the noodles blanched briefly to maintain their firmness. In some regional styles, such as Xiguan-style lai fun, the noodles are served with "four treasures"—a combination of meats like pork, beef, or seafood—simmered in a savory broth. Preparation typically involves blanching fresh lai fun in boiling water for about 1 minute to loosen them, then draining and adding to hot broth or a light stir-fry with soy sauce and vegetables. Unlike wider rice noodles, lai fun are less commonly wok-fried for extended periods to preserve their shape. Standard servings use around 150-200 grams of fresh noodles per portion.

Modern Adaptations

In contemporary cuisine, lai fun noodles have been incorporated into fusion dishes that blend traditional Cantonese elements with global flavors. For instance, they are occasionally featured in cold noodle salads dressed with Asian-inspired vinaigrettes, pairing the noodles' chewy texture with crisp , seeds, and light soy-based dressings for a refreshing appetizer. This adaptation highlights the noodle's gluten-free nature and versatility beyond soups. Vegan interpretations of lai fun have proliferated since the , particularly in plant-based recipes that substitute with or mushrooms. One example is a vegetable featuring lai fun simmered in a spiced with organic produce like turnips, , and mushrooms, offering a hearty, meat-free meal that emphasizes the noodles' ability to absorb flavors. Such dishes align with the rising demand for vegan options in urban settings worldwide. Innovative production methods have made lai fun more accessible for home cooks. Modern recipes utilize appliances like pasta makers to produce fresh noodles quickly, updating the traditional process for contemporary kitchens while preserving the soft, slightly chewy texture. Dried varieties, such as those from the Dragonfly brand, provide convenience through simple rehydration, suitable for instant soups or stir-fries without compromising quality. Health-focused variants incorporate konjac flour as a low-carb base, replicating lai fun's form in dishes like stir-fried noodle bowls for those seeking reduced carbohydrate intake. Post-2020 trends reflect a surge in plant-based lai fun adaptations, driven by global shifts toward sustainable eating. platforms like have amplified this through user-generated recipes, showcasing quick preparations of lai fun in broths or salads, often with creative vegetable pairings to appeal to younger audiences. These digital influences encourage experimentation while rooted in the noodle's foundational role in light, comforting meals.

Cultural Significance

Role in Cantonese Cuisine

Lai fun occupies a central place in as a versatile rice that embodies the region's emphasis on fresh, simple, and flavorful preparations using local ingredients. Originating from province, particularly the , it is a dietary staple consumed daily as or , reflecting the tradition of quick, nourishing meals that sustain busy urban and rural lifestyles. In and , lai fun is often enjoyed in local eateries and as , aligning with the communal culture of sharing alongside , providing a hearty carbohydrate base that balances richer items. Economically, lai fun supports Guangdong's farming sector, as it is produced from derived from locally grown , contributing to the agricultural in a region where rice cultivation remains a key industry. Its popularity as bolsters local vendors and markets in cities like and , where traditional shops serve it affordably, typically priced at ¥15–25 per bowl, fostering small-scale and sustaining community eateries that draw both residents and visitors. This integration into the highlights lai fun's role in preserving culinary heritage while adapting to modern urban demands. In terms of pairings, lai fun complements dishes such as and , where its chewy texture absorbs savory broths and enhances the flavors of barbecued meats, fish balls, and garnishes like or crispy . Its availability is closely tied to seasonal rice harvests in , ensuring fresher, locally sourced s during peak production periods from late summer to autumn. While primarily a practical element of daily eating, lai fun also carries brief symbolic weight in festivals, representing through its enduring form.

Symbolic and Social Aspects

In , noodles like lai fun are part of broader traditions symbolizing and , where unbroken strands represent an extended, prosperous life. These noodles are commonly served at birthdays and during celebrations to convey wishes for good health and enduring happiness, with diners encouraged to consume them whole to preserve the auspicious meaning. The dish fosters family bonding through home cooking, where preparing and sharing lai fun becomes a of togetherness, evoking comfort and during gatherings. In settings, lai fun is a staple at traditional shops and local eateries in , promoting social interactions around shared meals that strengthen communal ties. In modern contexts, Cantonese communities incorporate lai fun into meals to maintain , passing down recipes and traditions that connect generations to their heritage amid global migration.

Comparisons

With Other Rice Noodles

Lai fun, a short and cylindrical originating from province, differs markedly from ho fun in both form and . While ho fun consists of long, flat sheets up to two inches wide and twelve inches in length, lai fun is rounder, chubbier, and typically measures six to eight inches, providing a more compact structure suited to individual bites. This shape contributes to lai fun's firmer, springier texture, enhanced by the inclusion of starch in its base, in contrast to ho fun's silkier, chewier quality derived from steaming plain slurry. In comparison to mi fen, another rice-based noodle common in southern , lai fun is broader and substantially thicker, avoiding the delicate, thread-like fineness of mi fen's vermicelli strands, which can reach eighteen inches long and under 0.06 inches in diameter. Mi fen's soft, slippery profile makes it ideal for light stir-fries and where it readily absorbs subtle flavors, whereas lai fun's robust build holds up better in hearty broths and soups, preventing disintegration during prolonged cooking. Lai fun shares a regional overlap with silver needle noodles in Guangdong but stands apart through subtle structural variances. Both are short and thick, yet silver needle noodles feature a tapering, pointed end resembling a rat's tail, measuring about two inches long and fatter in girth, while lai fun maintains straight, uniform cuts for a softer, wider profile. These differences stem from distinct flour blends—silver needle often incorporating cornstarch or wheat starch for added translucency and chew, versus lai fun's simpler rice-tapioca mix—resulting in silver needle's silkier firmness suited to clay pot dishes over lai fun's soup-friendly pliability.

With Wheat-Based Noodles

Lai fun, a gluten-free , differs markedly from wheat-based s in composition, texture, and flavor absorption, reflecting broader material divergences in Asian cuisines. Unlike s, which rely on for structure, lai fun is crafted from and water, often with or , yielding a soft yet slightly chewy texture that remains tender after cooking. This absence makes lai fun suitable for those with gluten intolerance or celiac disease, a common dietary consideration in where rice-based foods predominate. In comparison to , a thick Japanese , lai fun shares a similar broad, substantial form but lacks the pronounced chewiness derived from gluten. Udon's dough, made from , salt, and , develops a springy, elastic bite that holds shape in hot broths or stir-fries, whereas lai fun's rice base results in a smoother, more delicate . Moreover, lai fun's neutral profile allows it to absorb surrounding flavors more readily than udon's denser structure, which retains a subtle wheaty and requires bolder seasonings to complement. Lai fun also contrasts with , another wheat-based originating from Japanese adaptations of northern Chinese styles. incorporates kansui, an alkaline containing sodium and carbonates, which imparts a distinctive hue, firm elasticity, and mildly slippery texture with a unique, slightly savory undertone. In contrast, lai fun undergoes no such treatment, producing a milder, cleaner taste without the alkaline edge, and its rice composition ensures quicker softening in heat without the resilient chew of . These differences stem from origins: lai fun from the rice-centric southern Chinese culinary tradition, versus ramen's roots in wheat-focused northern influences. Culturally, lai fun embodies adaptations to humid southern climates in and beyond, where rice thrives and noodles like it suit lighter, sauce-absorbing preparations in steamy environments. noodles, including and , align with drier northern regions in and , where cultivation supports heartier, -driven textures suited to colder weather and broth-heavy dishes. This grain-based divide influences preferences, with like lai fun favored in areas with higher sensitivity rates across . Both types occasionally overlap in applications, such as soups or stir-fries, but their material contrasts highlight distinct regional identities.

References

  1. https://www.tasteatlas.com/lai-fun
  2. https://www.scmp.com/lifestyle/food-drink/article/3274596/history-noodles-hong-kong-and-different-noodle-styles-explained
  3. http://www.seasaltwithfood.com/2016/08/how-to-make-thick-rice-noodleslai-fun.html
  4. https://www.webstaurantstore.com/blog/3914/types-of-asian-noodles.html
  5. https://kids.kiddle.co/Lai_fun
  6. https://www.seasaltwithfood.com/2016/08/how-to-make-thick-rice-noodleslai-fun.html
  7. https://www.healthline.com/nutrition/are-rice-noodles-healthy
  8. https://www.medicinenet.com/are_rice_noodles_healthier_more_nutritional_pasta/article.htm
  9. https://www.seriouseats.com/asian-noodle-shopping-guide
  10. http://www.cantonese.sheik.co.uk/dictionary/characters/2492/
  11. http://www.cantonese.sheik.co.uk/dictionary/words/23385/
  12. https://theviandd.wordpress.com/tag/lai-fun/
  13. https://chinawondersguide.com/lai-fun/
  14. https://www.researchgate.net/publication/281422296_Traditional_Chinese_Rice_Noodles_History_Classification_and_Processing_Methods
  15. https://www.cerealsgrains.org/publications/plexus/cfw/Documents/CFW-60-3-0515.pdf
  16. https://thechina.travel/explore/food/The-Most-Unexpected-Rice-Noodle-Province-Feeding-China%27s-127-Million-Most-Discerning-Eaters%21/
  17. https://www.seasonedpioneers.com/a-history-of-hong-kong-cuisine/
  18. https://www.cnn.com/travel/article/hong-kong-food-history
  19. https://malaysia.news.yahoo.com/miss-gopeng-lai-fun-usj1-012741173.html
  20. https://sundaylongread.com/2023/11/17/chasing-chop-suey-tracing-chinese-immigration-through-food/
  21. https://jackiem.com.au/2017/02/15/how-to-make-penang-assam-laksa-and-lai-fun-rice-spaghetti/
  22. https://www.sciencedirect.com/science/article/abs/pii/S0023643820305995
  23. https://www.siftandsimmer.com/homemade-rice-noodles-%25E7%2580%25A8%25E7%25B2%2589-%25E8%2580%2581%25E9%25BC%25A0%25E7%25B2%2589/
  24. https://www.researchgate.net/publication/308903817_Rice_Noodles_Materials_Processing_and_Quality_Evaluation
  25. https://www.foodunfolded.com/article/what-are-rice-noodles
  26. https://thefoodgallery.wordpress.com/2018/11/22/xiguan-style-lai-fun-noodles-with-four-treasures/
  27. https://www.szgm.gov.cn/english/travel/localdelicacies/content/post_12165446.html
  28. http://guide.michelin.com/us/en/guangdong-province/guangzhou/restaurant/jian-ji
  29. https://www.dpxq.gov.cn/english/travel/specialties/content/post_3282817.html
  30. https://en.haikejia.com/the-current-status-and-development-trends-of-the-rice-noodle-industry.html
  31. https://guide.michelin.com/mo/en/article/features/evolution-of-cha-chaan-teng-hong-kong-s-iconic-dishes-and-local-dining-culture
  32. https://www.bbc.com/travel/article/20190113-macaus-rare-fusion-cuisine
  33. https://www.scmp.com/lifestyle/100-top-tables/article/3266917/macaus-mix-chinese-and-portuguese-food-was-first-fusion-cuisine-according-unesco
  34. https://ahappyfoodjourney.wordpress.com/2013/09/16/organic-mixed-vegetable-curry-with-lai-fun-noodle/
  35. https://chanopedia.com/2021/01/10/lai-fun-noodles/
  36. https://www.instacart.com/products/58198428-dragonfly-lai-fun-noodles-2-oz
  37. https://www.reddit.com/r/food/comments/144xadw/homemade_beef_chow_fun_wkonjac_noodles/
  38. http://travel.sina.com.cn/china/ard/2012-12-13/1428187996_3.shtml
  39. https://www.hongkongfoodietours.com/roast-goose-lai-fun/
  40. https://www.cnn.com/travel/article/longevity-noodles-lunar-new-year-hnk-intl
  41. https://factsanddetails.com/china/cat4/sub21/entry-7497.html
  42. https://www.tasteatlas.com/best-rated-rice-noodles-in-east-asia
  43. https://www.sbs.com.au/food/article/know-your-noodle-the-ultimate-guide-to-asian-noodles/z8klp4uw2
  44. https://www.marionskitchen.com/article/types-of-noodles-guide/
  45. https://www.thespruceeats.com/asian-noodles-and-cooking-times-4057072
  46. https://blogs.wsj.com/chinarealtime/2014/05/09/wheat-vs-rice-how-chinas-north-south-culinary-divide-shapes-personality/
Add your contribution
Related Hubs
User Avatar
No comments yet.