Comments on: Cheung Fun, Steamed Rice Noodle Rolls (肠粉)

By: Wei Guo

Wei Guo — Mon, 09 Jun 2025 19:28:11 +0000

In reply to Mar. Sorry to hear that! This recipe calls for rice flour made of regular white rice (not glutinous rice). It's known as 粘米粉 in Chinese.

By: Mar

Mar — Sun, 08 Jun 2025 13:05:27 +0000

What kind of rice flour do you use? The ones I have tried didn’t work well.

By: Wei Guo

Wei Guo — Wed, 22 Jan 2025 15:36:13 +0000

In reply to Anthony. Hope you'll enjoy making and eating it, Anthony!

By: Anthony

Anthony — Wed, 22 Jan 2025 14:48:50 +0000

This looks fantastic, will be making this, this weekend

By: Wei Guo

Wei Guo — Sun, 17 Nov 2024 09:24:05 +0000

In reply to Joseph. Thank you so much for your wonderful comment! It makes me so happy to know that you’ve been enjoying dim sum for so long and now feel confident making it at home. I’m delighted to have helped bring this experience to you.

By: Joseph

Joseph — Sat, 16 Nov 2024 15:47:44 +0000

These turned out beautifully! I didn’t know it was so easy to make these at home! I’ve enjoyed going out for dim sum for 50 years, both here in the states and while living in Hong Kong. Now I can make it whenever I’d like. Wei, you are the best!

By: Wei Guo

Wei Guo — Wed, 31 Jul 2024 05:56:50 +0000

In reply to Phil Carter. Thank you for your appreciation Phil!

By: Phil Carter

Phil Carter — Wed, 31 Jul 2024 00:23:48 +0000

Great recipe

By: Wei Guo

Wei Guo — Mon, 19 Dec 2022 23:03:51 +0000

In reply to Susan Robertson. You'd need to thinly slice the beef and marinated with some seasoning (e.g. using the method used in Beef & Broccoli). Steamed the batter for 1 minute then place the beef over (in a single layer) and cook for another 2-3 minutes.

By: Susan Robertson

Susan Robertson — Sun, 18 Dec 2022 14:36:51 +0000

Hi Wei, What is the procedure for a beef filling? I’ve had ones in a restaurant that had beef with scallion, cilantro and possibly garlic chive and I liked that effect. Do I make a filling and add it raw to a partially cooked noodle? What do you think would work? Thanks, Sue