We Made Cantonese Rice Noodle Rolls From Scratch Eat China S1E4

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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

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