Steamed rice noodle rolls, or cheung fan, are a staple of the dim sum table, but they’re also tricky to make. We went to dim sum school in Hong Kong to learn the basics.
We also found a cheung fan shop that grinds its own rice flour fresh, every day, using a traditional stone mill.
This is the fourth episode of our 13-part series on Chinese food called Eat China. In the next episode, we’re moving onto the spicy southwest to try the cuisine of Sichuan. Stay tuned!
Here's the recipe: gt4.life/noodlerolls
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Producers: Clarissa Wei and Venus Wu
Videographer: Hanley Chu
Editor: Mario Chui
Animation: Ray Ngan
Mastering: Victor Peña
Music: Audio Network
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