{"id":25109,"date":"2025-01-06T16:49:45","date_gmt":"2025-01-06T08:49:45","guid":{"rendered":"https:\/\/js.test\/?p=25109"},"modified":"2025-01-06T16:49:45","modified_gmt":"2025-01-06T08:49:45","slug":"hk-changfen-steamed-vermicelli-roll","status":"publish","type":"post","link":"https:\/\/jonathansin.com\/en\/hk-changfen-steamed-vermicelli-roll\/","title":{"rendered":"4 \u5bb6\u9999\u6e2f\u5fc5\u5403\u8178\u7c89\u5e97"},"content":{"rendered":"

\"hk-changfen\"
\nWhen travelling to other places, I always seek out the down-to-earth eateries frequented by locals, as these are the places where one can most easily experience the true flavour of their daily lives. When choosing what to eat, I usually start with breakfast, and rice rolls are one of the most traditional breakfast dishes for Hong Kong people. \u2018Cheung fun\u2019 is a general term. Hong Kong people typically eat two types: the first is commonly known as \u2018pig\u2019s intestine-style cheung fun\u2019, whilst the other is called \u2018bra cheung fun\u2019. Essentially, both types are made from a rice batter prepared by mixing glutinous rice flour with water.
\n<\/p>\n

\u2018Pork rice noodles\u2019 are a firm favourite with the general public<\/span><\/h2>\n

Let\u2019s start with \u2018pork intestine rice rolls\u2019. These resemble real pig intestines in appearance, hence their colloquial name. They are most commonly found at roadside stalls during breakfast hours; they are all mass-produced by rice roll factories, with the stallholders collecting the batches and reheating them for sale. As \u2018pork intestine rice rolls\u2019 contain no filling, they are also known as \u2018vegetarian rice rolls\u2019; in Hong Kong colloquial parlance, \u2018vegetarian\u2019 simply means \u2018without any filling\u2019. When eaten, it is served with soy sauce, sweet sauce, sesame paste and sesame seeds, and can be bought for as little as eight or ten dollars.<\/span><\/p>\n

\u2018Bura Rice Noodles\u2019 \u2013 Made to Order<\/span><\/h2>\n

\u2018Bra\u2019 rice rolls are a dim sum dish that is always available in most Hong Kong restaurants and is made to order. To make rice rolls, first place a large piece of muslin in a preheated steamer, then pour the prepared rice batter onto the muslin to form a thin sheet. If making filled varieties such as beef, prawn or char siu rice rolls, you must quickly spread two rows of filling across the batter, steam it for three to two minutes until thoroughly cooked, then flip the large cloth and the rice sheet together onto the table, remove the muslin, and finally roll the rice sheet into a sausage shape to complete the dish. If you wish to eat plain rice noodle rolls, simply leave them without any filling.<\/span><\/p>\n

Speciality sauces and soy sauce for rice rolls<\/span><\/h2>\n

The soy sauce specifically used to accompany rice rolls is actually quite a delicate affair; it is certainly not simply a matter of adjusting the flavour with ordinary light soy sauce. First, you must dissolve the sugar in water, then add light and dark soy sauces to adjust the flavour, and finally mix in cooking oil that has been fried with shallots and onions until fragrant; only then will the soy sauce be delicious. As for sweet sauce, sesame paste and chilli sauce, making them from scratch is generally quite a faff. Sweet sauce requires raw marinating and fermentation, whilst sesame paste needs a variety of different ingredients to make, so anyone interested is best off buying them from a Chinese grocery shop or a place that sells rice rolls. Well-known rice roll shops in Hong Kong<\/p>\n

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#1<\/strong>*He Yitai*<\/strong>The best rice noodle rolls in Hong Kong<\/strong><\/span><\/h3>\n
\n

\"\"
\nHong Kongers regard He Yitai as serving the best rice rolls in the city. The rice rolls are produced in the restaurant\u2019s own workshop; the staff, a group of middle-aged ladies, remove the rolls one by one from the steamer and skilfully cut them into small pieces, adding the standard sweet sauce, sesame paste and soy sauce, then a sprinkling of sesame seeds to enhance the aroma. You can add more sauce yourself if you like, and those who enjoy a bit of heat will find chilli sauce nearby; it\u2019s a semi-self-service setup.
\nHe Yitai\u2019s rice noodle rolls are snow-white in appearance; they give off a faint scent of rice, and when you take a bite, they don\u2019t turn to mush straight away\u2014instead, they have an incredibly soft, tender and slippery texture. They\u2019re absolutely delicious. Personally, I prefer a little less soy sauce, but with a bit more sesame paste and sesame seeds, as this makes the aroma even more enticing. The price is HK$$6 for four pieces.<\/p>\n

Address: Ground Floor, 121 Guilin Street, Sham Shui Po<\/span>
\n Tel: +852 2720 0239<\/span>
\n Opening hours: 6.30 am to 8.30 am<\/span>
\n Average spend per person: HK$10<\/span>
\n Other recommendations: soya milk, radish, fish balls<\/span><\/p><\/blockquote>\n

 <\/p>\n

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#2 \u2018The Number One Rice Roll\u2019 \u2013 Recommended by Michelin Tyre Man<\/strong><\/span><\/h3>\n
\n

\"\"
\nLet me introduce a few more well-known Hong Kong rice noodle roll shops to you. First up is \u2018First Rice Noodle Roll\u2019 in the Prince Edward district of Kowloon. \u2018First Rice Noodle Roll\u2019 was a winner of the 2012 Hong Kong Michelin Guide\u2019s \u2018Tyre Man\u2019 recommendation. The shop specialises in braised rice noodle rolls, with wrappers that are thin and smooth, and generously filled. The shop\u2019s signature \u2018First Rice Roll\u2019\u2014an original creation that shares its name with the restaurant\u2014is the most well-known, and it is also my personal favourite. The filling consists of minced pork, spring onion and shredded Chinese cabbage, making it incredibly flavourful. The shop also offers a variety of traditional Hong Kong-style rice noodle rolls, as well as newer creations that have gained popularity over the past decade, such as pork liver rolls, shredded duck rolls and fish fillet rolls\u2026 and so on. The location is extremely convenient, right next to Exit C2 of Prince Edward MTR Station.<\/p>\n

Address: Shop C, Basement, Keelung Building, 373 Prince Edward Street<\/span>
\n Tel: +852 2380 7700 \u200e<\/span>
\n Opening hours: 11.00 am to 11.00 pm<\/span>
\n Average spend per person: HK$40<\/span>
\n Other recommendations: radish cake, steamed rice<\/span><\/p><\/blockquote>\n

\u00a0<\/a><\/small><\/p>\n

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#3 \u2018Chen Han Ji\u2019 Fresh, Crisp and Tender Ginger-flavoured Pork Liver Sausage<\/strong><\/span><\/h3>\n
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\"\"
\n\"\"<\/a>When it comes to pork liver rice rolls, one simply must mention \u2018Chen Han Kee\u2019 in Tai Po. Their \u2018ginger-infused pork liver rice rolls\u2019 are consistently fresh and crisp, with no unpleasant odour of offal. The steaming is perfectly controlled, and the pork liver is cooked to perfection when served; there are no tough bits left when eaten, and this dish of \u2018Ginger-flavoured Pork Liver Rice Rolls\u2019 can truly be described as tender and succulent. The only drawback of Chan Hon Kee is its remote location; if you\u2019re travelling from the New Territories, I imagine it\u2019ll take about twenty minutes by bus.<\/p>\n

Address: Ground Floor, 91B Yun Tau Street, Tai Po<\/span>
\n Tel: +852 2658 2277<\/span>
\n Opening hours: Monday to Sunday; 11.00 am to 4.00 am<\/span>
\n Average spend per person: HK$50<\/span>
\n Other recommendations: claypot rice, fresh fish skin with ginger and spring onions<\/span><\/p><\/blockquote>\n

 <\/p>\n

\n

#4 Memorise thoroughly<\/strong><\/span><\/h2>\n
\n

\"11264779656_b5d8286914_z\"<\/a>Other famous rice noodle roll shops are all in Kowloon and the New Territories; if I were to pick a representative on Hong Kong Island, I\u2019d choose Keung Kee in Wan Chai. Keung Kee is actually best known for its glutinous rice, but its \u2018pan-fried rice noodle rolls\u2019 are genuinely excellent. Keung Kee\u2019s rice rolls aren\u2019t made in-house, but they\u2019re far from run-of-the-mill. They have a silky smooth texture, with dried prawns and spring onion mixed in; as soon as they hit the pan, the aroma of spring onion and dried prawns fills the air. What is most commendable, however, is the owner\u2019s dedication to the craft; whenever a customer asks for their rice rolls to be pan-fried until slightly charred, they do their utmost to accommodate the request. As all regulars know, the caramelised aroma is the key to pan-fried rice rolls.<\/p>\n

Address: Ground Floor, Chong\u2019s Enterprise Building, 382 Lockhart Road, Wan Chai<\/span>
\n Tel: +852 2572 5207<\/span>
\n Opening hours: Monday to Sunday; 12 noon to 1 am<\/span>
\n Average spend per person: HK$60<\/span>
\n Other recommendations: glutinous rice, sweet soup with glutinous rice balls<\/span><\/p><\/blockquote>\n

 <\/p>\n

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#5 Tang Ji<\/span><\/h2>\n
\n

In the old days, lots of travel guides used to mention \u2018Tang Kee\u2019 rice noodle rolls on Man Wai Street, at Ferry Corner in Jordan, didn\u2019t they??? It closed down a while ago. There\u2019s no point going there anymore.<\/p>\n

Address: Shop C, Ground Floor, Man King Building, 26 Man Wai Street, Ferry Point, Jordan, Hong Kong<\/del><\/span>
\nTel: +852 2710 7950<\/del><\/span><\/p><\/blockquote>\n

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