Fangchenggang Rice Roll

Fangchenggang Rice Roll

　　Fangcheng rice rolls are made from high-quality rice (ordinary rice lacks the necessary toughness). The rice is soaked overnight, then ground into a paste using a stone mill and set aside. Next, about eighty grams of the rice paste is evenly ladled onto a steaming tray (placed over a boiling pot) and covered. Once steam begins to rise, the tray is removed, and the toppings (typically consisting of cloud ear fungus, minced meat, shrimp, and other ingredients) are evenly sprinkled over the thin, transparent, and silky smooth rice noodle sheet. It is then rolled up using a thin bamboo stick. A translucent, steaming hot rice roll is then served to you. A small plate of minced meat soup is already prepared for you—you can place the rice roll in the soup to enjoy it slowly. If you like vinegar, you can also add some. On average, each person can eat around five rolls, and they are very affordable.

　　Fangcheng rice rolls were brought back by overseas Chinese compatriots during the wave of anti-Chinese sentiment in Vietnam in 1979. Initially, there were only one or two shops, but now there are many, with an entire small street lined with rice roll eateries on both sides. If you want to try the rolls, simply take a 2-yuan tricycle ride anywhere and ask to be taken to a rice roll shop—they’re very easy to find. If you visit Fangcheng District in Fangchenggang City, be sure to try the one-of-a-kind Fangcheng rice rolls found only in Guangxi—perfect as a breakfast choice.

　　Be sure to try the one-of-a-kind Fangchenggang rice rolls (possibly the only ones in all of China), the perfect breakfast choice. Fangcheng rice rolls are made from high-quality rice (ordinary rice lacks the necessary toughness). The rice is soaked overnight, then ground into a paste using a stone mill and set aside. Next, about 80 grams of the rice paste is evenly ladled onto a steaming tray (placed over a boiling pot) and covered. Once steam begins to rise, the tray is removed, and the toppings (typically consisting of cloud ear fungus, minced meat, shrimp, and other ingredients) are evenly sprinkled over the thin, transparent, and silky smooth rice noodle sheet. It is then rolled up using a thin bamboo stick. A translucent, steaming hot rice roll is then served to you.

　　Source: Fangcheng Port District Government Website