Guangdong Chang Fen (Cantonese Steamed Rice Noodle Rolls)
Rice peel slips through your throat! Steamed Crepes to Support the Cantonese Morning
Description
The absolute ace of breakfasts and Yum Cha in Guangdong and Hong Kong. A watery rice flour batter is spread thin and steamed, then rolled around pork or shrimp. It is served with a generous amount of sweet soy sauce for a slippery and chewy texture.
Restaurants serving Guangdong Chang Fen (Cantonese Steamed Rice Noodle Rolls)
Researching
We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Rice flour
- Wheat starch
- Tapioca starch
- Minced pork
- Peeled shrimp
- Soy sauce
- Oyster sauce
Instructions
- [Authentic Recipe]
- Mix rice flour, wheat starch, and tapioca starch with water into a thin liquid.
- Use a specialized square drawer steamer.
- Oil the tray and spread the batter paper-thin.
- Scatter seasoned minced pork or shrimp over half the batter.
- Steam violently for just 1-
- minutes.
- Use a flat scraper to roll the steamed sheet into a cylinder while transferring it to a plate.
- Drench in a special sweet sauce reduced from soy, rock sugar, and oyster sauce.
Learn more Spice, substitutes, tips
Key spices
Pure sweetness of rice and oyster-infused soy sauce
Substitutes at Japanese supermarkets
Rice paper (texture differs)
Pairing
Warm Soy Milk / Pu'er Tea
Trivia
[Trivia] Named because the rolled white shape resembles a pig's intestine. Increasingly, authentic Chinese diners around Shinjuku are offering this as a staple breakfast item.
Eating tips & etiquette
[Unique Eating] Cut into bite-sized pieces and dunk heavily into the sauce at the bottom. It slips down the throat with almost no chewing, letting the bouncy shrimp and sweet sauce take center stage.
Allergen
Pork, Shrimp, Soybeans, Wheat (Sauce)