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Delicious Cantonese dim sum, cháng fěn (肠粉)

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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!


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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 ).

在这道菜中,米浆被铺在多层的蒸屉或布上蒸,然后用肉、鱼或虾来提升味道。蒸完之后,美味的米浆被卷成一个长条,然后切成小件上桌。肠粉一般都是荤素搭配,当然也可以什么都不放。当没有内馅的时候,米粉也被称为斋肠。

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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.

 

通常我们用两个词来描述一个好的肠粉:“香”和“滑”。实际上,肠粉的面条本身没有什么味道,它和普通的白米饭一样清淡。馅料和酱油伴为它提供了大部分的味道。传统的馅料是鲜虾或虾米、牛肉(与粘米粉混合)、猪肉和葱花。


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

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

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

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Contents are provided by Hanlin Language center.

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