Rice Roll

Rice rolls, known in Cantonese as *cheung fun*, are a staple of dim sum and street food across southern China and its diaspora. The dish consists of steamed sheets of rice flour slurry, which are rolled into soft, silky cylinders. While the plain version is often served with sweet soy sauce and sesame seeds, filled variations—such as those with shrimp, beef, or char siu—are equally popular.

A great rice roll is defined by its texture: it should be impossibly smooth, slightly elastic, and almost melt on the tongue. The rice slurry must be mixed to the correct consistency and steamed in thin, even layers to avoid a gummy or thick result. The fillings, if used, should be fresh and generously portioned without tearing the delicate wrapper.

Regional variations abound. In Macau, a former Portuguese colony with a distinct culinary identity, rice rolls take on local character. Francesco Zini recommends the version at **Lun L Chung**, a beloved Macau eatery known for its no-frills approach and consistently tender rolls. Across the border in Hong Kong, rice rolls are often served as a breakfast or snack item, cut into bite-sized pieces and drizzled with hoisin, peanut sauce, and sesame. In Guangzhou, the birthplace of dim sum, they are more commonly presented as a refined, filled roll in bamboo steamers. Whether enjoyed plain or stuffed, hot or at room temperature, the rice roll remains a testament to the elegance of simple ingredients.