Delicious Cantonese dim sum, cháng fěn (肠粉)


Steamed vermicelli roll, (cháng fěn)is quite popular in southern China. Thin, aromatic, smooth and tasty as it is, the snack is now a must-serve in nearly all teahouses. Normally , people eat cháng fěn for breakfast, so restaurants generally serve it in the morning, but now many restaurants and night markets also serve it at night!

肠粉在南方很受欢迎。它是丝滑薄透、气味馥郁,让人食指大动的小吃,现在几乎所有的茶楼都有供应。 通常,人们喜欢早餐吃肠粉,所以很多餐厅都是早餐提供肠粉。但是现在有很多茶楼和夜市在晚上也供应才肠粉!


In this dish, rice is spread across a multi-layered box or cloth to steam and then enhanced with meat, fish or shrimp. After re-steaming, the tasty rice is rolled into a long strip, snipped and served. It is filled with different types of meats or vegetables inside, but can be served without any filling. When it is made without filling, the rice noodle is also known as (zhāi cháng ).




Two common words are typically used to describe a well-made rice noodle roll: xiāng (香; "fragrant") and huá (滑; "smooth"). The actual noodle by itself doesn't have much taste, it is just as bland as plain white steamed rice. The fillings and the soy sauce that accompanies it provides the bulk of the flavor. Traditional fillings are marinated fresh or dried shrimp, beef (heavily mixed with rice flour), or pork and chopped green onions.



Beef rice noodle roll (Chinese: 牛肉肠; Pinyin:niú ròu cháng )


Shrimp rice noodle roll (Chinese: 虾肠; Pinyin:xiā cháng )


Char siu rice noodle roll (Chinese: 叉烧肠; Pinyin:chā shāo cháng )


Contents are provided by Hanlin Language center.


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