Xinlian Cheung Fun

Xinlian Cheung Fun

　　Cheung Fun is a specialty snack in Guangzhou and a staple item at both large and small teahouses and restaurants for morning and late-night dim sum. It is known for being white as snow, thin as paper, glossy with oil, and deliciously smooth. But this Cheung Fun is not the same as “powdered intestine” — which refers to pig intestines, usually used in congee. However, Cheung Fun does have a slight connection to pig intestines, in that it resembles their shape. In Guangzhou, Cheung Fun is also referred to by many other names, such as “pulled noodles” or “rolled noodles,” among others. Because of high demand in the morning market and frequent sell-outs at most shops, people often line up to get a taste, hence it’s also playfully called “scrambled noodles.”

The preparation method for Cheung Fun is not very complicated: rice batter is poured onto a multi-layered steaming tray or cotton cloth, topped with fillings such as pork, fish slices, shrimp, beef, and char siu, then steamed until cooked. It is then rolled into long strips, cut into sections, plated, and served with a drizzle of soy sauce. Those without fillings are called vegetarian Cheung Fun; those with sugar added to the batter are called sweet Cheung Fun; and those with fillings are named after the main ingredient, such as beef Cheung Fun, shrimp Cheung Fun, and so on.