Cheung Fun (肠粉): A Quintessential Cantonese Breakfast Dish

Cheung Fun, also known as rice noodle rolls, is a beloved Cantonese breakfast dish that embodies the essence of Cantonese cuisine - simplicity and flavor.

Originating from the Canton region of China, this delicate dish has become a staple breakfast food in Cantonese cuisine, cherished for its silky texture and versatile fillings. Whether enjoyed at a bustling dim sum restaurant or as a comforting street food snack, Cheung Fun holds a special place in the hearts (and stomachs!) of those who experience it. Growing up in China, I ate this almost every day.

What is Cheung Fun?

At its core, Cheung Fun is made from rice flour batter that is steamed into thin and smooth rolls. They are often filled with ingredients such as shrimp, BBQ pork (char siu), beef, or vegetables, and drizzled with a fragrant sweet soy sauce. The texture is what makes Cheung Fun truly stand out—soft, tender, and almost translucent, it practically melts in your mouth. Its subtle flavor makes it a perfect canvas for any filling, allowing you to create a version that suits your personal taste.

One of the best aspects of Cheung Fun is its versatility. You can keep it simple with classic fillings like shrimp or char siu, or you can experiment with creative combinations like chicken and mushrooms or vegetarian options with tofu and bean sprouts. There’s no right or wrong when it comes to filling Cheung Fun—it’s all about what delights your taste buds! The dish’s adaptability makes it a great option for various dietary preferences, from hearty meat lovers to plant-based eaters.

Types of Cheung Fun

There are two types of Cheung Fun. One has a slightly chewier texture. These are often steamed into sheets first, then cooled and set aside for filling later. The sheets are firm enough to be picked up individually, making them perfect for rolling with fillings. Many restaurants buy these premade sheets, filling and rolling them instead of making the sheets from scratch. This type of Cheung Fun is easy to recognize by its neatly shaped and cut rolls filled with ingredients like whole shrimp or crispy fried dough (you tiao). You’ll typically find these in full-service restaurants, where they are filled with more elaborate ingredients, making them slightly more labor-intensive to prepare. Below is a example of a fancy red Cheung Fun I had in China with fried shrimp filling.

The second type of Cheung Fun has a higher water content, making it too delicate to be picked up by hand and is harder to shape, but the texture is softer and more tender. This version is my personal favorite, and it’s the type I grew up eating. Fillings are added directly to the batter before steaming. This version is often served fresh and hot right after steaming. You’ll find this style at fast-serve restaurants or street stalls (image below). This type of Cheung Fun is the one I’m making in this recipe.

The Joy of Homemade Cheung Fun

While Cheung Fun may seem like a restaurant-only delicacy, you can recreate this authentic dish right in your own kitchen—no special equipment needed! All you need are basic kitchen tools, a few key ingredients, and a steamer. Once you get the hang of the steaming process, making these delightful rice rolls at home will become a breeze. Not only will you enjoy the satisfaction of making them from scratch, but you’ll also be able to tweak the recipe to suit your cravings. You can mix the rice flour mixture ahead of time and store it, so it's ready whenever you want to make Cheung Fun.

Check out my video tutorial for making the perfect Cheung Fun at home:

Ingredients:

Flour Mixture for the Batter:

Rice flour 100g

Wheat starch 20g

Potato starch 40g

Salt ⅛ tsp

Flour mixture to water ratio 1:2

Notes:

• You can also use premade Cheung Fun flour mixture instead of making your own flour mixture. But it costs less to make your own and it's so easy. I usually make a big batch of this and store the mixture in an air-tight container for convenience.

• Use 1/2 cup of flour mixture for 1 cup of water to make the batter.

• Different starches create different textures when cooked. For instance, tapioca flour gives a chewier texture. To achieve the best results, I recommend not substituting the starches.

• Use regular rice flour, NOT glutinous or sticky rice flour.  See below for the brand I use.

Serving Soy Sauce:

Oil 2 tsp

Green onions, finely chopped, 1 tbsp

Soy sauce 2 tbsp

Water 2 tbsp

Oyster sauce ½ tsp

Sugar ½ tsp

Additional Ingredients:

¼ cup oil for brushing over bottom of pan

1 cup chopped green onions

Whole eggs (optional)

Ground Pork Filling:

Ground pork 230g (8oz)

Soy sauce 1 tsp

Salt ¼ tsp

White pepper ⅛ tsp

Sesame oil 1 tsp

Potato starch ½ tsp

Ginger 1 tsp, finely minced

Shrimp filling:

Shrimp 10 oz

Oil 1 tsp oil

Salt ½ salt

White pepper ⅛ tsp

Egg filling:

Eggs 2 large

Water 2 tbsp

Salt ½ tsp

Tools:

Flat bottom pan - I use an 8” square cake pan

Large steamer - I use a stainless-steel wok with lid for steaming

Pastry scraper

Pastry brush

Notes:

• Make sure the steamer is big enough for the pan to be covered completely and allow steam to go inside and around the pan.

• I like to make use of the existing tools I already have. There are special steamer machines designed for Cheung Fun making with pull out drawers.

Instructions:

1. Prepare the Rice Flour Mix by mixing the flour, starches, and salt together. Mix well to ensure all ingredients are combined.

2. Prepare the fillings:

   • In a bowl, mix all the ground pork filling ingredients together and set aside.

   • Mix the shrimp filling ingredients together and set aside.

   • Beat egg ingredients together if you are using the egg filling.

3. Make the Sauce:

   • Heat a small saucepan on medium heat, add 2 teaspoons olive oil.

   • Add 1 tablespoon chopped green onions and cook for 30 seconds until fragrant.

   • Add sugar, oyster sauce, soy sauce, and water.

   • Stir until everything is dissolved, then pour into a small bowl and set aside.

4. Prepare the Batter:

   • Combine the rice flour mix with water in a 1:2 ratio (e.g., 1/2 cup flour mixture with 1 cup water).

   • Stir until smooth with no lumps.

   • Flour mixture settles on the bottom of the bowls fast. So, ALWAYS STIR THE BATTER before scooping batter into the pan.

5. Set Up for Steaming:

   • Use a flat-bottom pan (like an 8-inch cake pan). Grease the bottom with oil to prevent sticking.

6. Steam Cheung Fun:

   • STIR BATTER WELL. Then scoop about 1/3 cup of batter into the pan, spreading it to cover the bottom.

   • Sprinkle a portion of ground pork filling and green onions over the batter.

   • Place the pan in a steamer over high heat, ensuring steam can circulate. Steam for 1-2 minutes until translucent.

   • Remove carefully, then use a spatula or pastry scraper to gently roll or fold onto a plate.

   • No need to clean the pan, just scrape it clean then drizzle with oil and make the next one.

7. Variations:

   • Egg Version: Mix two eggs with 2 tablespoons water and 1/2 teaspoon salt. Drizzle over the batter before steaming.

   • Whole Egg Version: Place filling on one side, add a whole egg on the other side. Steam for 1.5-2 minutes for a runny yolk.

   • Shrimp Version: Align shrimp in the center of the batter for even rolling. Steam for about 2 minutes until shrimp is opaque and fully cooked.

8. Serve and Enjoy:

   • Drizzle each Cheung Fun roll with a bit of soy sauce and enjoy!

   • For an authentic Cantonese breakfast experience, pair with tea and rice porridge.

   
   

Trouble shooting

• Cheung Fun is dry and cracked

  • Reason: Lack of steam circulating into the pan can cause the Cheung Fun to become dry and cracked. The steam adds necessary moisture for the desired tender and moist texture.

  • How to fix it:

    • Ensure there is plenty of water in the steamer

    • Steam on high heat to create a lot of steam

    • Make sure the pan is covered inside the steamer and there are no big cracks to allow the steam to escape. So, steam can flow inside the pan.

• Cheung Fun is chewy

  • Reason: Proportion of flour mixture ingredients or flour to water ratio may be off

  • How to fix it:

    • Don't substitute the starches. While corn starch, potato starch, and tapioca starch can all be used for thickening in sauces and soups, they produce different texture in Cheung Fun.

    • Use a flour-to-water ratio of 1:2. For example, 1/2 cup of flour mixture with 1 cup of water. Reducing the amount of water used can yield a chewier texture.

• Cheung Fun is thick and heavy

  • Reason: Too much batter in the pan.

  • How to fix it: Adjust the amount of batter based on the size of your pan. Less batter will produce thinner Cheung Fun with silkier and more tender texture.

To complete your Cantonese culinary experience, pair Cheung Fun with a comforting bowl of chicken rice porridge (congee). It’s a perfect breakfast combination that’s both hearty and warming. I’ve got a simple recipe for rice porridge that I highly recommend checking out. And don't forget a cup of tea!

Please comment below if you have any questions. Have fun experimenting with different fillings and flavor combinations to make this classic dish your own!