Rice noodle roll

Rice noodle roll
Handmade rice noodle rolls in a plate with a pair of black chopsticks
Alternative namessteamed rice roll, cheung fun
CourseDim sum
Place of originGuangdong
Main ingredientsRice noodles
VariationsShrimp, pork, beef, or vegetable filling; youtiao
Rice noodle roll
Chinese name
Traditional Chinese腸粉
Simplified Chinese肠粉
Literal meaningintestine noodle
Transcriptions
Standard Mandarin
Hanyu Pinyinchángfěn
Yue: Cantonese
Yale Romanizationchéungfán
Jyutpingcoeng2fan2
Alternative Chinese name
Traditional Chinese豬腸粉
Simplified Chinese猪肠粉
Literal meaningpig intestine noodle
Transcriptions
Standard Mandarin
Hanyu Pinyinzhūchángfěn
Yue: Cantonese
Yale Romanizationjyūchèungfán
Jyutpingzyu1coeng4fan2
Thai name
Thaiก๋วยเตี๋ยวหลอด
[kǔa̯j.tǐa̯w lɔ̀ːt]
RTGSkuaitiao lot
Guangdong-style rice noodle roll

A rice noodle roll, also known as a steamed rice roll and cheung fun (Chinese: 腸粉), and as look funn or look fun in Hawaii, is a Cantonese dish originating from Guangdong Province in southern China, commonly served as either a snack, small meal or variety of dim sum.[1] It is a thin roll made from a wide strip of shahe fen (rice noodles), filled with shrimp, beef, vegetables, or other ingredients. Seasoned soy sauce – sometimes with siu mei drippings – is poured over the dish upon serving. When plain and made without filling, the rice noodle is also known as jyu cheung fun, literally "pork intestine noodle", a reference to its resemblance of a pig's intestines.[2] There is no official recording of the history of rice noodle rolls; most cookbooks claim that it was first made in the 1930s.[citation needed] In Guangzhou, Guangdong Province, people called the dish laai cheung (lit.'pull intestines') because it is a noodle roll that pulled by hand.[3]

  1. ^ "晶莹剔透,香滑可口--肠粉". 美食天下 (in Chinese). Retrieved 14 July 2015.
  2. ^ "的確涼布 拉出完美腸粉". Apple Daily (in Chinese). 17 August 2014. Retrieved 14 July 2015.
  3. ^ Chee-Beng, Tan (1 August 2012). Chinese Food and Foodways in Southeast Asia and Beyond. NUS Press. ISBN 978-9971-69-548-4.