#cheungfun — Public Fediverse posts

Rice noodle rolls: Plain edition. Known as zai cheong 斋肠 in Hong Kong and chee cheong fun 猪肠粉 in Southeast Asia. Noodle sheets wound into tight scrolls are usually enlisted to serve as a bland base for something intensely savory, like braised beef tendon stew, or the chaotic melange of hoisin sauce, sesame paste, and sriracha. Half the fun of eating these dishes is unraveling the noodle coils with your tongue. #RiceNoodleRolls #CheungFun #HongKong #ChineseFood #Asia #travel #food #肠粉 #香港 #中国

Rice noodle rolls: Guangzhou edition. Thin rice slurry is rakishly painted onto a steel sheet, then drizzled with yolk and sprinkled with ground pork and maybe a leaf of lettuce. After a hot minute in a steamer cabinet, the sheet of noodle is swiftly scraped onto a plate. It can get ruched and wrinkly, dishabille and devil-may-care, but the noodle's soft corrugations are ideal catchments for soy sauce. #RiceNoodleRolls #CheungFun #DimSum #Guangzhou #ChineseFood #Asia #travel #肠粉 #广州 #中国

Let’s talk rice noodle rolls. You'll know this type from Hong Kong-style dim sum restaurants. When the cart lady lifts up that oblong silver lid, this is the type of cheung fun she reveals: snowy white rolls awaiting their sweet soy sauce baptism. These noodle blankets are as smooth as heavy satin and as tidy as unused stationery, with char siu pork, shrimp, or minced beef tucked within. Deliciously orthodox. #RiceNoodleRolls #CheungFun #DimSum #HongKong #ChineseFood #Asia #travel #肠粉 #香港 #中国