Rice Noodle Roll

Rooted in China, Rice Noodle Roll is a snack enjoyed for generations. It is typically made with rice, milk, beef and pork.

The rice noodle roll, known as cheung fun in Cantonese, is a hallmark of Guangdong province's dim sum tradition, particularly associated with Guangzhou. Its precise origins are debated, with some accounts pointing to early 20th-century teahouses, but no single inventor or date is firmly documented. The dish likely evolved from simple steamed rice sheets, a practical way to use rice flour and water.

Across southern China and Hong Kong, the roll is typically steamed into delicate, silky sheets and served with sweetened soy sauce, often filled with shrimp, beef, or barbecued pork (char siu). Regional variations alter the sauce's sweetness or add herbs, but the smooth texture remains central. As a beloved breakfast and yum cha staple, it reflects Cantonese culinary ingenuity and the social ritual of sharing small plates with tea.