The name cheung fun (腸粉) means 'intestine noodle' — the rolled cylindrical shape resembles a pork intestine. Cantonese culinary naming frequently references the visual with an informal, slightly irreverent pragmatism; the name did not diminish the dish's reputation. Cheung fun is now one of the most recognizable items of the Cantonese dim sum tradition, eaten across Hong Kong, Guangzhou, and wherever the Cantonese diaspora established restaurants.
The technical challenge is the sheet. A rice noodle sheet that is too thick is heavy, gummy, and opaque; correctly steamed, it should be almost translucent, silky, and so delicate that it folds and rolls without cracking while still holding its shape when served. Dim sum kitchens use either flat trays (the batter is poured and steam-cooked on an oiled tray, then scraped off and rolled) or cloth-lined trays over steam; each method has its own handling challenges.
The batter composition determines the texture: more rice flour = firmer, less translucent; adding tapioca starch or wheat starch = more supple and translucent. Corn oil in the batter adds richness and prevents sticking.
The Batter
Standard dim sum batter:
- Rice flour (the primary starch)
- Wheat starch (Cheng Mein, the starch left after gluten is removed from wheat flour) — adds suppleness and translucency
- Tapioca starch — additional suppleness
- Water
- Small amount of neutral oil
- Salt
The ratio determines texture; professional dim sum kitchens guard their exact ratios. A workable home ratio: 100g rice flour + 30g wheat starch + 15g tapioca starch + 500ml water + 1 tablespoon oil + pinch of salt.
The batter should be very thin — pourable like a thin crêpe batter, thinner than pancake batter.
The Fillings
Har cheung fun (shrimp): Raw shrimp, seasoned with salt, white pepper, and a small amount of sesame oil. Placed on the wet batter before steaming (the shrimp steam along with the noodle sheet).
Char siu cheung fun (BBQ pork): Sliced char siu arranged on the batter before steaming.
Ngau yuk cheung fun (beef): Minced and seasoned beef; often contains water chestnuts for texture.
Zhaliang (fried dough): No additional protein; a whole length of fried dough (youtiao) is wrapped inside the rice noodle sheet.
The Dipping Sauce
Sweet soy sauce: The defining sauce — diluted soy sauce with sugar and often a small amount of sesame oil and sesame paste (for the richer versions). The sauce should be pourable but concentrated. Approximate recipe: 3 tablespoons soy sauce + 2 tablespoons sugar + 100ml water, simmered until sugar dissolves.
Sesame paste (optional): Thin tahini or Chinese sesame paste mixed into the sauce or drizzled separately.
Hoisin sauce (optional): A small amount drizzled over.
The Complete Recipe (Home Version)
Serves: 4 | Time: 45 minutes
Rice Noodle Batter
- 100g rice flour
- 30g wheat starch
- 15g tapioca starch
- 500ml water
- 1 tablespoon neutral oil
- ½ teaspoon salt
Shrimp Filling
- 200g raw medium shrimp, peeled and deveined
- ½ teaspoon sesame oil
- Pinch of salt and white pepper
Sweet Soy Sauce
- 3 tablespoons soy sauce
- 2 tablespoons sugar
- 100ml water
- 1 teaspoon sesame oil
- 1 teaspoon corn oil
Method
1. Make batter: Whisk all batter ingredients together until completely smooth. Rest 20 minutes.
2. Season shrimp: Toss shrimp with sesame oil, salt, and white pepper.
3. Make sauce: Simmer soy sauce, sugar, and water until sugar dissolves; add sesame oil; cool.
4. Steam the sheets: Bring a wok or steamer to a full rolling steam. Brush a flat, shallow baking tray or steamer tray with oil generously. Ladle a thin layer of batter (approximately 100ml for a 25cm × 20cm tray) onto the tray; swirl to cover evenly with a very thin layer. Place 4–5 shrimp along the center. Place tray over steam; cover; steam 3–4 minutes until the noodle sheet is translucent and just set (it should no longer appear white/opaque).
5. Roll: Remove tray from steam. Using a flat spatula or bench scraper, gently roll the noodle sheet over itself from one end to form a cylinder (the shrimp will be inside). Slide off onto a serving plate.
6. Serve: Drizzle sweet soy sauce generously over; add a few drops of sesame oil.
Serve immediately — cheung fun toughens as it cools.
Related reading: Har Gow Cantonese Crystal Shrimp Dumpling Guide | Congee Cantonese Rice Porridge Guide | Dim Sum Cantonese Guide
The full recipes live in the book.
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