From Hong Kong dim sum classics to Malaysian twists, here’s everything you need to know about cheung fun, including expert cooking tips
Silky, slippery cheung fun, also known as steamed rice noodle rolls, have long been a staple dish at Hong Kong’s dim sum restaurants and street food stalls.
There is no definitive date for when cheung fun came to be, but some believe these rolls date back to the Tang dynasty (618-907), when people in southern China began soaking rice in water and grinding it into a batter for dishes. Some cookbooks trace the origins of modern cheung fun to the 1930s in Guangdong province.
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