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.<br /><br />We also found a cheung fan shop that grinds its own rice flour fresh, every day, using a traditional stone mill.<br /><br />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!<br /><br />If you liked this video, we have more stories about Chinese food, including: <br /><br />What is Cantonese Food? - Eat China (S1E2)<br />https://dai.ly/x7nqx82<br /><br />Hong Kong Food Tour: Salty Lime Soda, Beef Brisket Noodles, and Garlic Clams - Eat China (S1E3)<br />https://dai.ly/x7o14ci<br /><br /><br />**FOLLOW US ON IG, TWITTER, AND FACEBOOK:<br />http://instagram.com/goldthread2<br />http://twitter.com/goldthread2<br />http://facebook.com/goldthread2<br /><br />#hongkong #cantonese #chinesefood<br /><br />Producers: Clarissa Wei and Venus Wu<br />Videographer: Hanley Chu <br />Editor: Mario Chui<br />Animation: Ray Ngan<br />Mastering: Victor Peña <br /><br />Music: Audio Network<br />
