We Made Cantonese Rice Noodle Rolls From Scratch - Eat China (S1E4)

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

If you liked this video, we have more stories about Chinese food, including:

What is Cantonese Food? - Eat China (S1E2)
   • What Is Cantonese Food? - Eat China (...  

Hong Kong Food Tour: Salty Lime Soda, Beef Brisket Noodles, and Garlic Clams - Eat China (S1E3)
   • Hong Kong Food Tour: Salty Lime Soda,...  

Follow us on Instagram for behind-the-scenes moments:
  / goldthread2  
Stay updated on the latest on Twitter:
  / goldthread2  
Join the conversation on Facebook:
  / goldthread2  
Have story ideas? Send them to us at [email protected]

#hongkong #cantonese #chinesefood

Producers: Clarissa Wei and Venus Wu
Videographer: Hanley Chu
Editor: Mario Chui
Animation: Ray Ngan
Mastering: Victor Peña

Music: Audio Network