Cheung fun are steamed noodle rolls, served as dim sum items. Think of them as “steamed rice milk roulades if you will,” says K K. Ideally, cheung fun should be steamed to order, but unfortunately they’re often made in advance and then sit in a steam table or heated push cart for a while before reaching your mouth.

“Cantonese people have a term for cheung fun, and that is preceded with ‘heung’ and ‘waaht’. ‘Heung’ being fragrant, and ‘waaht’ being slippery smooth,” says K K. “It should not be chewy, but moist enough with just a splash of the sweetened soy sauce that it goes down easy (and slurps up easy) and smooth.” Cheung fun are usually stuffed with pork or shrimp, but there’s a pure version, ju cheung fun, which is just a plain rice noodle roll.

mogo likes a version of this dish with you tiao (Chinese doughnuts) stuffed inside slippery rice noodles. “It’s such a nice combination of soft and crispy, subtle and salty,” says mogo. “It is more or less like eating congee.” These are called ja leung, says K K, and are a delicate combination of crunchy and supple starch. “A good one should remain moist outside and crispy inside,” says K K.

Cheung fun are a texture food, but the enjoyment doesn’t end there. “Cheung fun is all about the sauces that come with it,” says ipsedixit. “Which by itself is sort of ironic because cheung fun is inherently so unabsorbent—the sauces just sort of slide right off of it.”

Board Link: Dim sum, take 3: tell me about cheung fun?

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