Rice Noodle Roll
- 1 Introduce
- 2 Taste
- 3 In Chinese(Pronunciation)
- 4 In English
- 5 Nutrition
- 6 Calories
- 7 Origin
- 8 History
- 9 Distribution Area
- 10 Global Distribution
- 11 Ingredients
- 12 Recipe
- 13 Health
- 14 Similar Food
Rice noodle roll or Chang Fen (Simplified Chinese: 肠粉; Traditional Chinese: 腸粉; Pinyin: Cháng fěn;) originated in Luoding, Guangdong, and has spread all over the country. The rice noodle roll in Guangzhou is transparent and tastes like jelly. Generally the sauce is the mixtue of soy sauce and other sauces. The taste is a bit sweet, and most of the ingredients are lettuce. The rice noodle roll of Chaozhou is white and tastes savory and glutinous. Most of the sauces are oyster sauce and peanut butter, with a variety of vegetables as garnish.
Salty, fresh, sweet
Simplified Chinese: 肠粉;
Traditional Chinese: 腸粉;
Pinyin: Cháng fěn;
Rice noodle roll
Calories (kcal) 110.00(Per 100 grams)
Carbohydrate (g) 21.00(Per 100 grams)
Fat (g) 2.20(Per 100 grams)
Protein (g) 1.30(Per 100 grams)
Rice noodle roll or Chang Fen(肠粉) is estimated to be 110 kcal per 100 grams of calories.
Some people say that "rice noodle roll was first created by the Pantang Hexian Pavilion during the Anti-Jananese War", other people say that "rice noodle roll originated in Guangdong. As early as the end of the Qing Dynasty, the peddling voices of rice noodle roll could be heard here and there along the streets and lanes of Guangzhou."
Kun Ban, another special flavor snacks in eastern Guangdong, Gannan and other Hakka areas, is made of rice milk and then steamed with iron cooking utensils to form a thin piece of rice film similar to flat rice noodles, the cooking method is the same way to Chui Chang Fen (steamed rice noodles). It is said that after the Hakka ancestors moved from the north to the south, since the south did not grow wheat, no wheat flour could be used for making spring rolls, so they adopted rice flour instead of wheat flour to make spring rolls. It could be an invention, making the spring roll—the northern food widespread throughout the south with a new taste. This process of grinding rice into rice flour steaming into rice mile is the forerunner of modern rice noodle roll.
As early as the Tang Dynasty, two monks of Longzhou (now Luoding City, Guangdong Province), named Huineng and Huiji respectively, occasionally created a food called You Wei Zi (a fried pastry). Since You Wei Zi was too thin to be divided into pieces as before, they had to shovel the pieces out the pan into a pile and then cut them into sections (or as a whole) to eat. This is the origin of the recipe of rice noodle roll though at that time it was not yet called the rice noodle roll. In order to distinguish the new kind of food from the previous You Wei Zi, people called it You Wei Zi Slices.
During the Qianlong period, once Emperor Qianlong traveled to the south of the Yangtze River, he was bewitched by the gourmet and minister Ji Xiaolan, and specially make a detour to Luoding to taste Long Kan Zi (later name of You Wei Zi Slices). While he gobbling this "cool, tender and smooth" rice noodle roll, Emperor Qianlong was full of praise and bestowed rice noodle roll the name ”Chang Fen”.
Geographically (according to local tastes), the more famous are Xiguan rice noodle roll, Puning rice noodle roll, Chaoshan rice noodle roll, Chaozhou Chaoshan rice noodle roll, Yunfu Hekou rice noodle roll, Meizhou Hakka rice noodle roll, Yunan Ducheng rice noodle roll, Chenghai rice noodle roll, Raoping rice noodle roll, Huilai rice noodle roll, and so on.
In Hong Kong, Malaysia and Singapore, a hugely popular street food is plain cheungfan and is often served with soy sauce, hoisin sauce, sesame sauce and roasted sesame seeds.
In Cantonese cuisine, rice noodle roll is most often served in dim sum. The most common types traditionally offered as part of dim sum cuisine are:
- Beef rice noodle roll (Chinese: 牛肉腸; Cantonese Yale: ngàuyuhk chéung)
- Shrimp rice noodle roll (Chinese: 蝦腸; Cantonese Yale: hā chéung)
- Dried shrimp rice noodle roll (Chinese: 蝦米腸; Cantonese Yale: hā máih chéung)
- Char siu rice noodle roll (Chinese: 叉燒腸; Cantonese Yale: chāsīu chéung)
- Zhaliang (Chinese: 炸兩; Cantonese Yale: ja léung)
Other modern varieties that may be offered include:
- Rice noodle roll with chicken and bitter melon
- Rice noodle roll with conpoy and pea shoot
- Rice noodle roll with fish
- Stir-fried rice noodle roll with XO sauce
A version of cheungfan notably absent outside of Guangzhou is the sliced meat filling variety. This variety is typically found in street side restaurants as a meal in itself, and uses whole meat pieces, typically beef or pork, rather than ground meat. Prior to rolling the crepe, briefly blanched lettuce or romaine is added as part of the filling, giving the cheungfan a crunch as well as volume.
Southeast Asian cuisine
The Malaysian Penang style Chee cheong fun is served with a shrimp paste called hae ko in Hokkien dialect and "petis udang" in Malay language.
Ipoh, being another food capital of Malaysia, Chee cheong fun is mainly served in two ways, the dry or wet versions. In the 'dry version', it is served with bright red sweet sauce and in most cases, chilli sauce as well as pickled green chilli. In the 'wet version', it is served with curry with pork rind and long bean or minced meat and shiitake mushroom gravy. Both dry or wet versions are topped with sesame seeds and fried shallots.
Teluk Intan, one of the town in the state of Perak, has another variations of Chee cheong fun which contain turnips, shallots and deep fried shrimps.
Chee cheong fun is a popular breakfast food in Singapore and Malaysia. Chee cheong fun is frequently served in kopitiams and Chinese restaurants. "Chee cheong fun" can also be found in Bagansiapiapi, a small town in Riau, Indonesia. It is called "tee long pan" or "tee cheong pan" in local Hokkian dialect. "Tee long pan" is served with red chilli sauce, crushed roasted-peanuts, fried onions, and dried shrimp.
In Vietnamese cuisine, there is a similar dish called bánh cuốn, and it is mostly eaten for breakfast. It is a crêpe-like roll made from a thin, wide sheet of rice noodle (similar to Shahe fen) that can be filled with ground pork and other ingredients. Sides for this dish usually consist of chả lụa (Vietnamese pork sausage) and bean sprouts, while the dipping sauce is called nước chấm. Sometimes, a drop of cà cuống, which is the essence of a giant water bug, Lethocerus indicus, is added to the nước chấm for extra flavor, although this ingredient is scarce and quite expensive.
Glutinous rice flour
Chinese rice flour
Stir the lean pork into mince, adding marinade to marinate for 10 minutes.
Cut the scallions into slices and crack several eggs, prepared as ingredients for use.
Mix glutinous rice flour, Wheat flour, Chinese rice flour and water to form a paste.
Brush the dish with a layer of vegetable oil, add minced meat, add a tablespoon of paste, and then add the scallion slices and the evenly beaten eggs.
Boil the pot with water and put the dish on the steamer.
Cover the lid and steam the dish of paste for about 3 minutes (open the lid, if you see the paste bubbling, it means the steaming is done).
Fold the thin pancake into rice noodle rolls with a shovel
Chang Fen is rich in protein, starch, trace elements, vitamins and so on.