Cheung Fun, Authentic Cantonese Rice Noodle Rolls (布拉肠粉)
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- เผยแพร่เมื่อ 28 ม.ค. 2019
- 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 TH-camrs 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:
• China Street Food (Gua...
Second, during the bit on equipment, we used a bit of this video from the TH-camr PlacesAndThings. They're Malaysia-based and that particular footage's from Kajang. Great shot of the machine used. Check it out here:
• Hong Kong Style Chee C...
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...
And check out our Patreon if you'd like to support the project!
/ chinesecookingdemystified
Outro Music: "Add And" by Broke For Free
/ 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! - แนวปฏิบัติและการใช้ชีวิต
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3:48 "We don't own one and...neither do you..." Finally someone who knows their audience.
10RexTheWolf01 This little piece of statement is the most important information of the recipe, otherwise it won’t work XD
ha ha I do own a steaming machine! a small family--size and I am going to make some for my family tomorrow:)
I keep watching these rice noodle rolls recipe videos just hoping I'd find some link for the equipment. :( boohoo.
@@babyboythiccus1957 Give yourself a medal then.
Being cantonese overseas, my mom buys a cheung fun mix at the asian grocery store and steams it in a mini version of the tray machine they have in Guangdong. Personally, I’ve never seen anyone use the cloth method in or out of China. The mini tray steamer is like $50 off amazon and you just sit it over your stovetop like a normal pan. I think it’s a worthwhile purchase if you do this stuff often or for a big family, since it can also be used to steam rice noodles. We make a whole day out of it when we bust it out for use.
Also if you want a silky texture in your cheung fun you would use a mix of rice and tapioca flour. Bagged mixes come with both combined, and the slurry texture should feel reminiscent of cornstarch mixed with water.
VaultBoy 1300 .they use the cloth method in our local hk neighbourhood congee shop
The cloth method was more common back in the day.
The steaming time is also shorter, the rice roll is also thinner and finer. The rice roll tends to be thicker without the cloth.
Can you swap tapioca starch for potato starch? My local asian store is out of it sadly
I appreciate Cheung Fun more after watching this video. Didn't know how much labor poured in to make this delicacy.
for reals
You FLOUR from the markets!!
It's very labour intensive on the rice flour side but since most restaurants order the mixture frozen, it's quite easy to make after that. Relatively speaking.
Basically all the efforts on almost all Chinese delicacies deter me from even attempting them ( -_-‘)
yep; seems like the ingredients is pretty inexpensive, it's the labor that adds up!
Hey guys, a few notes:
1. We were really surprised by *just* how well the aged Basmati works. Not only is it a good sub, according to our taste buds it's actually *better*. The rice fragrance is strong and obvious.
2. This is likely because aged rice is generally much more prized in India. You know that super long grain, really separate Indian rice? That's aged Basmati. For the aged rice from Zengcheng, it actually comes from food banks the government keeps just in case of famine. A portion of the rice is set aside and kept for a couple years. I'm not sure if there's differences in the actual aging process, but it would make sense that greater care would be taken re Indian aged rice.
3. Another possibility is that it's because basmati is just a naturally fragrant rice. The Chinese name for the stuff is literally "Indian Fragrant Rice", after all.
4. To all the Cantonese speakers out there: apologies for using the Mandarin term "Changfen" throughout the vid. Usually if it's a Cantonese dish we like to use the Cantonese name, but my Cantonese is basically non-existent and I have a ton of trouble pronouncing that 'eung' sound. So after a few times muffing up the narration, I decided to simply use the Cantonese name in the intro and then Mandarin term thereafter.
5. Regarding the filling, besides beef, I'd venture shrimp, pork, and Char Siu are the most common.
6. If you're making this for a brunch or something, feel free to marinate the beef overnight. The baking soda makes the texture ever so slightly mealy after the long marinade, but it's still totally fine.
7. If you're looking for a shortcut, simply blend all the rice together. Still works.
8. The biggest annoyance with making this at home is actually having to use a smaller tray or cloth. I mean, it still works, but restaurants can conveniently pump out a serving all at once.... whereas we gotta do 3-4 batches. If you prep everything the day before though you could theoretically pump these out in a half hour if you're working efficiently.
9. To try to get in front of the eternal chorus of people that continuously chime in 'too much work' here - if you think it's too much work, don't make it. You can always eat this stuff instead: bit.ly/2Bc5IIs Seriously. I'm not trying to be sassy - the packages of Cheong Fun that you nuke and eat are pretty tasty and take like... zero work. A true hangover food.
10. Ah! So we're not doing any special CNY videos this year (though assuming no hiccups we'll be showing how to make Tangyuan for Yuanxiaojie when we get back), but you can always check out our CNY playlist. I've updated it with dishes we've filmed this year. The intro vids still atrociously edited, but it's functional haha th-cam.com/play/PLrwj0yE_2deAi5Suy0EgAa49EKBG1Bdek.html
That's I can think of for now, I'm sure I'll end up updating this. We're currently traveling in Cambodia for CNY, so apologies if we're a bit less responsive than usual. I've set aside today for the post but after that I might be a touch AWOL, it depends.
Chinese Cooking Demystified can you make Fuqi Feipian?
For the aged basmati rice is there a minimum age you guys suggest? I see some that are like 1-2 years, some 10 years, etc. How old is the rice you guys used? Thx
I'd say two years+ I'd be comfortable with. The basmati that we used in the recipe was three years, but the Chinese zhanmi is aged for two.
I'd say two years+ I'd be comfortable with recommending. The basmati that we used in the recipe was three years, but the Chinese zhanmi is aged for two.
sorry if i sound rude but
WHAT THE F!!!!!!!!!!!
X teaspoons of something
Y teaspoons of this
Z teaspoons of that
then add 5 grams of peanut oil.
WHY THE F MUST YOU COMBINE THE SHITTY IMPERIAL MEASURING SYSTEM. WITH METRIC VALUES.
CHOOSE 1 AND USE IT NOT BOTH
This week, I was thinking "I wonder if I could make my own rice noodles?" and then this appears! That's two weeks in a row that has happened now.
Ah, we definitely need to do a Hor Fun vid!
being a former culinary student aiming to put my skills back in order, I been wanting to learn more about Chinese cooking, I've already learned so much just by watching these videos, I cannot wait to try this recipe out!
Love the Cantonese cooking videos, I always thought cheung fen was going to extremely challenging but this video has broken down the steps really well!
I'm an experienced, sometimes professional chef, both Western and Asian cuisine. I've worked in Chinese restaurants in Hong Kong and Nanjing. I've studied cooking in Taipei and Paris. And I've taught Asian cooking in culinary institutes in Bangkok and Singapore. Your site is the best Asian cooking channel I know, in any language, and maybe one of the very best of any type of cooking channel online these days, comparable to the French Cooking Academy for serious traditional French cuisine. Even an experienced cook will learn something from every one of your videos. Kudos!
French cooking academy is awesome, one of our favorites. Unlike him we're not professionals or anything (he went to culinary school IIRC?), we just try our utmost to approach each dish with the seriousness it deserves :)
I am glad you posted this video. I have a much greater appreciation for Cheung Fun knowing how much work goes into making it. As much as I love cooking, I think I will just go out for Dum Sum instead.
You two are doing amazing work, keep on making these videos!
If i become a patron will you fix that sink
lol You know what? I'll toss that up as a Patreon goal. If we reach $500, we'll fix the sink ;)
the leak waters the plant pot, its a feature not broken.
@@breadbaconcheese Thats what every developer says. It bleeds into that part. But that has the nice effect of documenting whats happenening/ when error or bugs occur.
What leaky faucet? "It just works" - Todd Howard regarding the "automatic plant watering feature" of their sink.
lol 💀
Mad ups to you for explaining why certain steps are done. Really reminding me WHY I subscribed to begin with.
OMG I’m ecstatic you made these! These are one of my favorite dim sum dishes ever and I’ve always wanted to know how to make it!
Dude... you guys beat yourselves with each new recipe. Hats off🎩🎩🎩
This is one of my favorite dishes that I order when out for dim sum. Thank you for sharing this recipe. 😁
To be honest, this might actually be worth it in my family. Cheung fun is a treat we get at the dim sum shop every once in a while. This would make it an extra treat!
I can not WAIT!!! Cheung Fen is one of my favourite items at dim sum, so being able to make them is a dream come true!
Just made this with Royal brand Basmati rice I found at Kroger here in the US. This was my first attempt and it was amazing. It was relatively easy to make with a steamer and a few round dessert dishes. I made a couple Cheung Fun just with scallions and a bunch of thickly cut chow fun noodles… I’ll be making more tomorrow, they were that good. Thanks for a great recipe!
Your channel is great. Your expertise is much apreciated
I used to get these everyday after school in Chinatown. Shrimp was always my favorite.
looks so yummy. really appreciate that you are using cooking utensil that people might have at home so its something that people will be more keen to try/ doesnt require an investment.
you guys are spot on with this recipe, looks exactly like what i order every week.
Awesome. I wanted to eliminate the starches due to a variety of allergies. Thank you for the aged basmati rice suggestion.
Superb video guys! Keep up the awesome work! 加油! 😅
Great demo. Love this dish!!!
Love cheung fun! I’ve seen the tray method done by my friend’s mom, so I feel more confident trying it that way. I’m finally gonna give this a try!
Watching Chinese cooking videos is so soothing.
I saw this served with a peanut butter and hoisin sauce, which made me think of Vietnamese summer rolls, and I wondered if there was a connection, both being made with thin rice-based wrappers...
You guys did a terrific job at replicating this dish at home thank you 😊
Whoa! Grew up eating the stuff, this is the ultimate best Cheung Fun making video, talking about a couple of people who knows their Cheung Fun, I salute you two. So few people on YT will add baking soda as well to make that soft beef texture, great job :) For Cheung Fun sauce, nowadays I use soya sauce, bit of oyster sauce, bit of sugar and tiny tiny bit of five spice.
Cheers! Some sort of tenderizer for this sort of beef filling's really important, as it's gunna be quickly steaming... it also has to 'match' the Cheong Fun texture if that makes any sense? Like, you can't have chewy beef with a slippery Cheong Fun :)
The baking soda was actually a sub for Papain (嫩肉粉) - we did one video (Shuizhu Beef) where we used Chinese meat tenderizer powder, but a number people reported that Western meat tenderizer powder (Bomelain) didn't have the same effect. Baking soda will do the trick in most circumstances, so we'll go that route because it's something that's readily available all over the world.
For those who may be looking to make a lot of these or make them regularly you can buy a chafing pan set and a perforated hotel pan to put in the chafer to steam with. Simply put the chafing pan bottom over 2 burners on your stove without the base, fill with water and turn on. The hotel pan drops right in and a chafer comes with a dome lid. After doing some digging the cheapest option for the setup (at least shipped in the US) would be the Alpha Living 8QT Chafing Dish and the Update International STP-1002PF both from Amazon. If there is a used restaurant supply in your area you should be able to find it for the less than $51 from Amazon for that setup. Hope this helps.
Thanks for the video! The part about steaming the rice batter is what got me to saying no way will I make it as good as the restaurants.
I like how water sprays out from the side of the tap spout at 0:53
i love learning about all this crazy food
wow, different way of making ju cheung fun. My dad just used corn starch, rice starch and water. No blenders in our home. Added chopped green onions, ham, and small rehydrated shrimp (ha mai). Steamed using oiled pie pan sitting above water with hand-made wooden floater to keep pan up. Ate with soya sauce
Wow I love you. I have a bag of basmati already and especially helpful since we’re in lockdown
Awesome as always.
Happy new year to you both!
Some Dim Sum places would use fried shallot oil to brush onto Cheong Fun too.
That's how Chinese food are so profound,even this is a humble snack it still require some complex cooking procedure.
Love the video presentation. Keep it up.
These do indeed look both fun and authentic.
Great! I loved Cheung Fun sooo much...even I have bought a Cheung Fun Steamer from China, so I can make it at home anytime hhhh
Just wanted to mention I love your channel. One of our favorite things to do is go into the city and eat lunch and dinner both in Chinatown. Your typical chinese-american food outside Chinese communities is frankly mostly garbage. Now with the help of your channel and a couple others we're starting to tackle our favorite dishes here at home, and when we go to the city its half for the dining and half for the Asian market. Cheers!
for those who are not chinese, the direct translation of cheong fun is intestine noodle. the reason they're called that is because the dish resembles intestines. the white noodle part is the intestine itself, and the filling is the poop inside the intestine. :)
Haha when I first got to China that threw me for a loop. I was eating Cheung Fun in Shenzhen almost every morning, then I learned the character 肠 and was confused for about two weeks lol
FASCINATING! BUT DOES ONE REALLY NEED TO KNOW THIS?
@@fredrikliljeblad1209 it's just trivia for those who wants to know the meaning behind the naming of the dish.
i'm chinese and never heard that. i'm going to forget that so i can continue to enjoy them.
In SE Asian, we call it che cheong fun, where che is pig (in Cantonese) and the rest as per what you mentioned. Love these rice roll
We used to have a mini silver box that sat on top of a wok with tiny trays that we made cheung fun on, never used a fabric, but cool technique
Nice vid! I have to imagine that the first ever cheung fun was accidentally steamed on top of the cooks old t shirt that somehow ended up in the steamer during the shift change and uniform change. 😂
This gives me a whole new respect for this dish. I thought it was using extra wide rice noodles and wrapping it around filling. This is so cool.
I wonder if a lotus leaf like for lo mai gai would work. Might be small and the wrong shape, but it should be breathable and perhaps aromatic.
Interesting. My mother in law showed me a different approach to cheung fun which I did a video on.
Rather then blending rice, she mixes a specific rice flour (not sure if its glutinous or non), with tapioca starch, wheat starch, and corn starch, with some sesame oil, and salt. Steams it tray method. I use 2 thin circular pans for double the cooking surface, and my wok is big enough to handle it (I know they have those stacked drawer contraptions specific for this but a small one is like $100 here). Her recipe doesn't have a rest period, just scrap off while hot. She scrapes though where as I roll with egg filling as my kids prefer this.
I'd really love to try this recipe of blending the rice for the sake trying how different it may taste.
I saw chefs in a restaurant blend flours as well. Not sure if the flours were aged or not, but they looked white to me. To be honest, I've never seen the blending rice method.
6:01
I eat these at the dim sum restaurants where I live, and adore them! Wish they'd sell them in the streets too.
I don't cook ...but love to follow your video and hear your voice for the detailed techniques
Thank you I’ve been trying know the name of this dish ever since I had at a dim sum restaurant. The one I ate had ground pork ,garlic chives and wood ear fungus.
I prefer the ground pork version or shirmp than the recipe shown here.. the texture of the noodle is too soft to be disrupted by the chewy piece of meat...
That looks so good! I miss good Chinese food.
The first Chinese words I ever learned were suimai & har gow.
As a matter of fact, there are no fish sauce used in cheung fun in Cantonese style.
The take-out places I get it from steams it over metal trays and push them off with a bread divider tool. It looks all wrinkly but still really really good.
🎇🎆💖💖HAPPY NEW YEAR TO YOU BOTH~STEPH AND CHRIS!!! 🐖💖💖🎆🎇
Look really yummy and chewy! It’s so thick!
thank you for this recipe. I recently had to go gluten free and was craving something noodle-y.
Yay! All hail Cheung Fun!
Awesome!
Loved it! Been waiting for this very recipie. Will you make a video telling how you came to know so much about chinese cooking and how you get updated and learn things from what sources?
Probably one day we'll make a video talking about it. But to quickly answer your question, I read about food extensively, like at least half an hour everyday, I'm a very fast reader in Chinese, and I and Chris are both very obsessive in going out our way in order to do things right... so all that study adds up over time I guess.
I love the cheung fun with prawn rolled in beancurd sheet. Can you pls show us how to make it too? 🙏🙏🙏
you are my god perfect recipe we aslo should precise that a good peanut oil is a big bonus and also can use lee kum kee steam fish soy sauce for a mor dimsum style finish , any i was strugguling try to translate some suff on baidu and you help a lot. Almost got the taste of the famous shenzhen brand thanks again for all this content and details
Love your channel! Is there a quantity for the basmati rice? Thanks
Thank you for a cheong fun recipe without borax!
what was the goal of borax
I loved eating this in China toooooo 🤤 I’m drooling. Lol. My favorite was beef too but shrimp is very nice too. What is the green vegetable that is in some? That one is so good too! 😋 Thank you both. I love your videos that help me cook something I loved eating!! (At the very least I know what it’s called and I can look for a restaurant that makes it! 😂😉 PS. The beef at the bottom of the congee bowl was amazing too!!!! Ok. I’m hungry…… 🥵
The team work to teach these cooking videos is amazing 👏 and the mandarin is way better than mine if I can find my way back home that’s the best I can get to 😂 your cooking’s all look very yummy 😋 Chung fun is a favorite 😆
Cheung fun is Cantonese, not Mandarin. Dim sum is also Cantonese.
wish i was there really great yummy food
I like the ground beef paste w/cilantro version, or shrimp. Anyways, this looks easier than I thought it'd be.
classic cantonese version.
Can you freeze the rice mixtures for later use? If yes, can I combine the hot and cold rice mixtures together and then freeze for later?
There is a better set up than this one and it only requires a large pot with the same cloth and strong rope. Find a large pot with a lid, take off the lid and cover the whole top of the pot with the cloth, tighten the cloth by the edges securing it with a thin but strong rope, it should look like how you cover a jam jar with a white cloth. Pull the cloth along the edges where it is secured by the rope to make sure that the cloth creates a strong and straight surface over the pot, poke a hole through cloth near the edge to pour hot water into the pot through the hole, the hole will also allow steam to release. Pour the batter over the cloth and spread thin then cover with the lid for it to cook.
thank you for saying "daht the beef" lol. much respect.
Jhee cheung fun taste delicious with the white creamy type japanese seasame sauce, you all should try it.
In vietnamese cuisine theres a dish called banh cuon that's really similar, if not the same as this with a slightly different filling. Grew up eating this and boy it was great
Where can I get that wok and the cover?? Thanks in advance XD
When people ask me what's the one thing I miss the most about southern China, I'm usually too embarrassed to say that it's 肠粉 😅
Liaojiu aka shaoxing wine. Wow. This is one highbrow cooking channel indeed!
What are the ones I remember that I think have crunchy dough in it?
How finely do you have to blend the rice? I tried, but possibly ended up with too coarse a grind, and so the resulting liquid probably didn't have enough rice particles and all it did was evaporate. How much sediment/residue was left in your strainer after straining?
I have nightmarish memories of trying to make these things with frozen wrappers, but somehow this looks like it might be easier. I'll have to keep this in mind next time I'm feeling arrogant lol.
I like the Brasmati technique. Have you try any white rice as sometimes Brasmati hard to get
This guys voice and style remind me so much of another series of how-to videos i've seen (non-cooking) but for the life of me i cant remember what they were....
A type of fish sauce was actually the most popular condiment in rome
Is TH-cam now available in the mainland now?
Does it matter how much rice you use at the beginning for the batter?
Where can I get that cloth thay you got?
This is my favorite dimsum along with hakaw and beancurd roll.
i used to live in Shenzhen and I would order the cheng fen across the street of my school on bai hua se lu close to the athletics stadium. they would crack eggs into the rice flour and the sauce had garlic and mushrooms added to it. needless to say i have been dying to eat that again so thanks for posting this, im definitely gonna give it a crack!
Chris Reed yes!!
I’ve told people about the egg in Cheung Fen and they seemed so confused by it. The spot I went to every morning was just on the north east corner Jintian Road and Fumin Road.
Cheers bud!
Same. We lived in Nanshan, Shekou area and there is a killer Cheung Fen place on the corner of Gongye 8th Road and Yanshan Road. Their sauce was like a thick chicken soup with garlic and mushrooms. So good!
In Malaysia we serve it with sambal/belacan fermented prawn paste.
mixture of different starches gives it a more springy and chewy texture. Which you can't get from just rice starch alone
We don't think chewiness is a good quality in a Cheong Fun. You want it to have a bite, but thinness, smoothness, and slipperiness should be the goal in a great Cheong Fun in our opinion.
the yum char restaurant i frequent in christchurch does these, both the same as yours and also a sweet one stuffed with durian. not sure what they are called in chinese but on the menu they are just called durian cakes and stuffed rice noodles for the savoury
This is my favorite food in Shenzhen, next to feiyang building.
Baking soda in the beef... what dose that due tenderize it?
I wish you had the written recipe in other sites, bc I couldn't open reddit in my country. 😢
Nevertheless, thank you so much for the beautiful recipe. It's one of my most favorite food ever. God bless you greatly, amen. 🙏😊
NO WAY! I thought these were going to be impossible!
Which is better, polyester cloth or cotton cloth?
omg soooooooo miss this dish!!!!
Does the rice soak overnight in the fridge?
Looks good.
I'm wondering if this will work even with regular rice...I don't mind the quality going down, but I think it's just silly of me to go to the market just to get rice flour or aged rice during quarantine.