Rice noodle roll
Plain cheung fun with sauces | |
| Alternative names | Steamed rice roll, cheung fun |
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| Course | Dim sum |
| Place of origin | Guangdong |
| Main ingredients | Rice noodles |
| Variations | Shrimp, pork, beef, or vegetable filling; youtiao |
| Rice noodle roll | |||||||||||||||||
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| Chinese name | |||||||||||||||||
| Traditional Chinese | 腸粉 | ||||||||||||||||
| Simplified Chinese | 肠粉 | ||||||||||||||||
| Literal meaning | intestine noodle | ||||||||||||||||
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| Alternative Chinese name | |||||||||||||||||
| Traditional Chinese | 豬腸粉 | ||||||||||||||||
| Simplified Chinese | 猪肠粉 | ||||||||||||||||
| Literal meaning | pig intestine noodle | ||||||||||||||||
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| Thai name | |||||||||||||||||
| Thai | ก๋วยเตี๋ยวหลอด [kǔa̯j.tǐa̯w lɔ̀ːt] | ||||||||||||||||
| RTGS | kuaitiao lot | ||||||||||||||||
Rice noodle rolls, also known as steamed rice rolls, cheung fun (Chinese: 腸粉), and as look funn or look fun in Hawaii, is a Cantonese dish originating from Guangdong Province in southern China. It is commonly served as either a snack, small meal or variety of dim sum. It is a thin roll made from a wide strip of shahe fen (rice noodles), filled with shrimp, beef, vegetables, or other ingredients. Seasoned soy sauce – sometimes with siu mei drippings – is poured over the dish upon serving. When plain and made without filling, the rice noodle is also known as jyu cheung fun, literally "pork intestine noodle", a reference to its resemblance of a pig's intestines. There is no official recording of the history of rice noodle rolls; most cookbooks claim that it was first made in the 1930s. In Guangzhou, Guangdong Province, people called the dish laai cheung (lit. 'pull intestines') because it is a noodle roll that is pulled by hand.