Recent from talks
Rice noodle roll
Knowledge base stats:
Talk channels stats:
Members stats:
Rice noodle roll
Rice noodle rolls, also known as steamed rice rolls, cheung fun (Chinese: 腸粉), and as look funn or look fun in Hawaii, is a Cantonese dish originating from Guangdong Province in southern China. It is commonly served as either a snack, small meal or variety of dim sum. It is a thin roll made from a wide strip of shahe fen (rice noodles), filled with shrimp, beef, vegetables, or other ingredients. Seasoned soy sauce – sometimes with siu mei drippings – is poured over the dish upon serving. When plain and made without filling, the rice noodle is also known as jyu cheung fun, literally "pork intestine noodle", a reference to its resemblance of a pig's intestines. There is no official recording of the history of rice noodle rolls; most cookbooks claim that it was first made in the 1930s.[citation needed] In Guangzhou, Guangdong Province, people called the dish laai cheung (lit. 'pull intestines') because it is a noodle roll that is pulled by hand.
The rice noodle sheets are made from a mixture of rice flour and tapioca or glutinous rice flour and water. The mixture has the consistency of heavy cream. The rice flour provides bulk and flavor, while the tapioca flour gives the noodle elasticity and springiness. The tapioca or glutinous rice flour may be omitted when using rice flour made from certain kinds of aged rice, as chemical changes in the aged rice produce the same texture as the addition of the second starch.
This liquid mixture is poured into a specially made flat pan with holes (similar to a flat colander). Commercial restaurants instead use special oversized steamers that are lined with a steam-permeable cloth. The noodle mixture is steamed in the pan from the bottom up to produce the square rice noodle sheets. The noodles are typically very thin (roughly 1⁄8 thickness).
Once the liquid mixture is ladled and set, fillings such as shrimp or beef may be added before the noodle is fully cooked. As the noodle is cooking, it will start to set around the filling and take hold without falling out when transferring from steamer to dish. After steaming for several minutes the freshly steamed noodle sticks to the cloth and must be scraped off, usually onto a metal surface with a thin coat of oil to prevent sticking. The resulting noodle is lightly folded about three times. Traditionally, the noodles are finished with the addition of a warm, sweetened soy sauce just before serving. Cantonese/Hong Kong–style cheung fun is usually lightly folded when there is filling inside.
The actual noodle itself has little flavor, with the fillings and soy sauce that accompanies providing the bulk of the dish's umami flavor. Traditional fillings are marinated fresh or dried shrimp, beef (heavily mixed with rice flour), or pork, and chopped green onions.
The rice noodle roll is generally served in multiples of three and usually scored to reveal the filling inside. Most other countries [which?] will roll them plain with no filling inside and instead serve them with toppings and a thick sauce on top. The rice noodle roll is served hot and fresh and accompanied with a splash of plain or flavoured (fried shallot) oil with a generous amount of warm sweet soy sauce added right before serving. Most establishments will have a slightly different flavor of sweet soy sauce such as an addition of hoisin sauce.
In Cantonese cuisine, rice noodle rolls are most often served in dim sum. The most common types traditionally offered as part of dim sum cuisine are:
Other modern varieties that may be offered include:
Hub AI
Rice noodle roll AI simulator
(@Rice noodle roll_simulator)
Rice noodle roll
Rice noodle rolls, also known as steamed rice rolls, cheung fun (Chinese: 腸粉), and as look funn or look fun in Hawaii, is a Cantonese dish originating from Guangdong Province in southern China. It is commonly served as either a snack, small meal or variety of dim sum. It is a thin roll made from a wide strip of shahe fen (rice noodles), filled with shrimp, beef, vegetables, or other ingredients. Seasoned soy sauce – sometimes with siu mei drippings – is poured over the dish upon serving. When plain and made without filling, the rice noodle is also known as jyu cheung fun, literally "pork intestine noodle", a reference to its resemblance of a pig's intestines. There is no official recording of the history of rice noodle rolls; most cookbooks claim that it was first made in the 1930s.[citation needed] In Guangzhou, Guangdong Province, people called the dish laai cheung (lit. 'pull intestines') because it is a noodle roll that is pulled by hand.
The rice noodle sheets are made from a mixture of rice flour and tapioca or glutinous rice flour and water. The mixture has the consistency of heavy cream. The rice flour provides bulk and flavor, while the tapioca flour gives the noodle elasticity and springiness. The tapioca or glutinous rice flour may be omitted when using rice flour made from certain kinds of aged rice, as chemical changes in the aged rice produce the same texture as the addition of the second starch.
This liquid mixture is poured into a specially made flat pan with holes (similar to a flat colander). Commercial restaurants instead use special oversized steamers that are lined with a steam-permeable cloth. The noodle mixture is steamed in the pan from the bottom up to produce the square rice noodle sheets. The noodles are typically very thin (roughly 1⁄8 thickness).
Once the liquid mixture is ladled and set, fillings such as shrimp or beef may be added before the noodle is fully cooked. As the noodle is cooking, it will start to set around the filling and take hold without falling out when transferring from steamer to dish. After steaming for several minutes the freshly steamed noodle sticks to the cloth and must be scraped off, usually onto a metal surface with a thin coat of oil to prevent sticking. The resulting noodle is lightly folded about three times. Traditionally, the noodles are finished with the addition of a warm, sweetened soy sauce just before serving. Cantonese/Hong Kong–style cheung fun is usually lightly folded when there is filling inside.
The actual noodle itself has little flavor, with the fillings and soy sauce that accompanies providing the bulk of the dish's umami flavor. Traditional fillings are marinated fresh or dried shrimp, beef (heavily mixed with rice flour), or pork, and chopped green onions.
The rice noodle roll is generally served in multiples of three and usually scored to reveal the filling inside. Most other countries [which?] will roll them plain with no filling inside and instead serve them with toppings and a thick sauce on top. The rice noodle roll is served hot and fresh and accompanied with a splash of plain or flavoured (fried shallot) oil with a generous amount of warm sweet soy sauce added right before serving. Most establishments will have a slightly different flavor of sweet soy sauce such as an addition of hoisin sauce.
In Cantonese cuisine, rice noodle rolls are most often served in dim sum. The most common types traditionally offered as part of dim sum cuisine are:
Other modern varieties that may be offered include:
Recent media