Dim sum and other Cantonese food

[garcia1000]

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Since when is spicy food appreciated by Caucasians in general? Real Szechuan food is too spicy for almost all Caucasians I know. Of course some of the wordly denizens of this forum will be exceptions, but I wouldn't agree with the generalization otherwise.

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Ok I lied

Next up!

Rice noodle rolls (cheung fun)

These are delicious! It consists of an ingredient wrapped by a thin rice noodle wrapping which you can see in the picture. It is served with soy sauce. The soy sauce has two functions; firstly, it brings out the flavour of the cheung fun. Secondly, a fresh cheung fun will have a slightly sticky exterior, and the soy sauce will mitigate that. It is also common to put in a small amount of oil to make sure the cheung funs don't stick to each other.

Common ingredients include barbecued pork, shrimp, and minced beef. Others that are also used are scallop, vegetables, dried shrimps, fried dough, and probably others.

A well-made cheung fun should have the following characteristics:

It should be hot. Ideally, it should be freshly steamed and made.

The noodle part should have the right texture. It shouldn't be too chewy, but it must be substantial and easily picked up with chopsticks.

The noodle part must be thin. Generally, a thick noodle will mean that the inside of the noodle has been insufficient cooked, which leads it to being hard. This is undesirable.

The inside filling must be reasonably fresh. In contrast to har gow, this is not absolutely vital, but fresher ingredients do taste better.

The soy sauce must be right. The soy sauce used is sweeter than normal soy sauce. It must match the cheung fun.

If oil is used, there should not be too much oil. Too much oil makes the food unhealthy, and leaves an undesirable oily film.

This item is usually a 'medium' or 'large' depending on the filling.

garcia1000 likes this very much! Especially the barbecued pork and scallop versions.
Pictures!