Oh, my Fun 腸粉 friends, have I got a treat for you!
Came across this little hole in the wall recently, in a part of town that I've never set foot in before.
<Stone ground rice noodle roll>
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This is what caught my eye.
An electric stone grinder.
<somewhere in Kwai Chung>
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Had a chance to take a closer look later.
I regret not asking her "why".
Is it so she can use better quality rice?
Is it cheaper than buying rice powder?
Or is it to have more uniform grain size?
Or for freshness?
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But I did order some to go.
And of course I had to have the one with egg.
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肠粉-Cantonese- Cheung Fun, is a dim sum dish made by steaming a slurry of rice flour and water
They usually look smooth and glossy, and are usually served with some protein filling, eg Char siew, prawns, or "Chen pi" marinated beef.
Fresh, it wobbles
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Hawker / street vendor versions usually just come plain on some wax paper, smothered with sesame sauce and sweet sauce and a little sweet soy sauce (soy sauce + sugar)
LKK's uses HFCS.
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The traditional method uses a woven bamboo tray, oiled, with a thin layer of rice slurry poured on top, then steamed.
A traditional way to make Cheung fun, Cantonese-style steamed rice noodles, in Guangdong, China
#tradition
#food
#Guangdong
#China
📷 chenhaha
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This lady has modern steaming set, which she uses in the same way, oiling it, then pouring a little slurry on top, then swirling it to coat the pan.
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Additional ingredients get added in, including eggs, which I've never seen at normal dim sum parlors.
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It's steamed in the box for a min or so (
#girlboss
doesn't use a timer, but quickly serves other customers before boxing my order).
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Aggressively shoving it into the box, and giving it a wobble
Resulting in some ugly, wrinkled, veiny looking stuff (soy sauce on the side)
But damn if it isn't delicious. You can taste the RICE! The noodle itself has a fresh, fragrant, slightly sweetened aroma. Sans soy sauce😻
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I regret not getting the wobbly money shot.
Please tag
#funcheungfun
if anybody actually goes there and gets a video.
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Incidentally, I had a ex who could call me that, and I always wondered if it's cos I was slick (like these).
King prawn and tofu skin Cheung fun. Dim sum at
@Dragoncastle100
. Shared with
@FoodIFancy
and
@Lon_Unattached
.
#dimsum
#chinesefood
#food
#foodie
#foodpics
#foodlove
#foodblog
#foodblogger
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Or maybe she said 粉腸, and meant it cos of the wrinkles / veins.
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@kakajusaiyou
Does Shanghai still have good street food?
I remember a street near the original Wangjiasha that had amazing street food. I think it was where xiaoyang shengjian first started.
Everytime I visit Sh, my people (& schedule) won't let me look for street food.
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@VaporWaffles
Guess when I stop getting interrupted and have time to sit down to make a proper xhitter dump.
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