We Made Cantonese Rice Noodle Rolls From Scratch - Eat China (S1E4)

Steamed rice noodle rolls, or cheung fan, are a staple of the dim sum table, but they’re also tricky to make. We went to dim sum school in Hong Kong to learn the basics. We also found a cheung fan shop that grinds its own rice flour fresh, every day, using a traditional stone mill. This is the fourth episode of our 13-part series on Chinese food called Eat China. In the next episode, we’re moving onto the spicy southwest to try the cuisine of Sichuan. Stay tuned! Here's the recipe: gt4.life/noodlerolls If you liked this video, we have more stories about Chinese food, including: What is Cantonese Food? - Eat China (S1E2)    • What Is Cantonese Food? - Eat China (S1E2)   Hong Kong Food Tour: Salty Lime Soda, Beef Brisket Noodles, and Garlic Clams - Eat China (S1E3)    • Hong Kong Food Tour: Salty Lime Soda, Beef...   Follow us on Instagram for behind-the-scenes moments:   / goldthread2   Stay updated on the latest on Twitter:   / goldthread2   Join the conversation on Facebook:   / goldthread2   Have story ideas? Send them to us at [email protected] #hongkong #cantonese #chinesefood Producers: Clarissa Wei and Venus Wu Videographer: Hanley Chu Editor: Mario Chui Animation: Ray Ngan Mastering: Victor Peña Music: Audio Network