I'm an experienced, sometimes professional chef, both Western and Asian cuisine. I've worked in Chinese restaurants in Hong Kong and Nanjing. I've studied cooking in Taipei and Paris. And I've taught Asian cooking in culinary institutes in Bangkok and Singapore. Your site is the best Asian cooking channel I know, in any language, and maybe one of the very best of any type of cooking channel online these days, comparable to the French Cooking Academy for serious traditional French cuisine. Even an experienced cook will learn something from every one of your videos. Kudos!
French cooking academy is awesome, one of our favorites. Unlike him we're not professionals or anything (he went to culinary school IIRC?), we just try our utmost to approach each dish with the seriousness it deserves :)
Being cantonese overseas, my mom buys a cheung fun mix at the asian grocery store and steams it in a mini version of the tray machine they have in Guangdong. Personally, I’ve never seen anyone use the cloth method in or out of China. The mini tray steamer is like $50 off amazon and you just sit it over your stovetop like a normal pan. I think it’s a worthwhile purchase if you do this stuff often or for a big family, since it can also be used to steam rice noodles. We make a whole day out of it when we bust it out for use. Also if you want a silky texture in your cheung fun you would use a mix of rice and tapioca flour. Bagged mixes come with both combined, and the slurry texture should feel reminiscent of cornstarch mixed with water.
The cloth method was more common back in the day. The steaming time is also shorter, the rice roll is also thinner and finer. The rice roll tends to be thicker without the cloth.
It's very labour intensive on the rice flour side but since most restaurants order the mixture frozen, it's quite easy to make after that. Relatively speaking.
being a former culinary student aiming to put my skills back in order, I been wanting to learn more about Chinese cooking, I've already learned so much just by watching these videos, I cannot wait to try this recipe out!
Hey guys, a few notes: 1. We were really surprised by *just* how well the aged Basmati works. Not only is it a good sub, according to our taste buds it's actually *better*. The rice fragrance is strong and obvious. 2. This is likely because aged rice is generally much more prized in India. You know that super long grain, really separate Indian rice? That's aged Basmati. For the aged rice from Zengcheng, it actually comes from food banks the government keeps just in case of famine. A portion of the rice is set aside and kept for a couple years. I'm not sure if there's differences in the actual aging process, but it would make sense that greater care would be taken re Indian aged rice. 3. Another possibility is that it's because basmati is just a naturally fragrant rice. The Chinese name for the stuff is literally "Indian Fragrant Rice", after all. 4. To all the Cantonese speakers out there: apologies for using the Mandarin term "Changfen" throughout the vid. Usually if it's a Cantonese dish we like to use the Cantonese name, but my Cantonese is basically non-existent and I have a ton of trouble pronouncing that 'eung' sound. So after a few times muffing up the narration, I decided to simply use the Cantonese name in the intro and then Mandarin term thereafter. 5. Regarding the filling, besides beef, I'd venture shrimp, pork, and Char Siu are the most common. 6. If you're making this for a brunch or something, feel free to marinate the beef overnight. The baking soda makes the texture ever so slightly mealy after the long marinade, but it's still totally fine. 7. If you're looking for a shortcut, simply blend all the rice together. Still works. 8. The biggest annoyance with making this at home is actually having to use a smaller tray or cloth. I mean, it still works, but restaurants can conveniently pump out a serving all at once.... whereas we gotta do 3-4 batches. If you prep everything the day before though you could theoretically pump these out in a half hour if you're working efficiently. 9. To try to get in front of the eternal chorus of people that continuously chime in 'too much work' here - if you think it's too much work, don't make it. You can always eat this stuff instead: bit.ly/2Bc5IIs Seriously. I'm not trying to be sassy - the packages of Cheong Fun that you nuke and eat are pretty tasty and take like... zero work. A true hangover food. 10. Ah! So we're not doing any special CNY videos this year (though assuming no hiccups we'll be showing how to make Tangyuan for Yuanxiaojie when we get back), but you can always check out our CNY playlist. I've updated it with dishes we've filmed this year. The intro vids still atrociously edited, but it's functional haha ruclips.net/p/PLrwj0yE_2deAi5Suy0EgAa49EKBG1Bdek That's I can think of for now, I'm sure I'll end up updating this. We're currently traveling in Cambodia for CNY, so apologies if we're a bit less responsive than usual. I've set aside today for the post but after that I might be a touch AWOL, it depends.
For the aged basmati rice is there a minimum age you guys suggest? I see some that are like 1-2 years, some 10 years, etc. How old is the rice you guys used? Thx
I'd say two years+ I'd be comfortable with recommending. The basmati that we used in the recipe was three years, but the Chinese zhanmi is aged for two.
sorry if i sound rude but WHAT THE F!!!!!!!!!!! X teaspoons of something Y teaspoons of this Z teaspoons of that then add 5 grams of peanut oil. WHY THE F MUST YOU COMBINE THE SHITTY IMPERIAL MEASURING SYSTEM. WITH METRIC VALUES. CHOOSE 1 AND USE IT NOT BOTH
Love the Cantonese cooking videos, I always thought cheung fen was going to extremely challenging but this video has broken down the steps really well!
Just made this with Royal brand Basmati rice I found at Kroger here in the US. This was my first attempt and it was amazing. It was relatively easy to make with a steamer and a few round dessert dishes. I made a couple Cheung Fun just with scallions and a bunch of thickly cut chow fun noodles… I’ll be making more tomorrow, they were that good. Thanks for a great recipe!
Whoa! Grew up eating the stuff, this is the ultimate best Cheung Fun making video, talking about a couple of people who knows their Cheung Fun, I salute you two. So few people on YT will add baking soda as well to make that soft beef texture, great job :) For Cheung Fun sauce, nowadays I use soya sauce, bit of oyster sauce, bit of sugar and tiny tiny bit of five spice.
Cheers! Some sort of tenderizer for this sort of beef filling's really important, as it's gunna be quickly steaming... it also has to 'match' the Cheong Fun texture if that makes any sense? Like, you can't have chewy beef with a slippery Cheong Fun :) The baking soda was actually a sub for Papain (嫩肉粉) - we did one video (Shuizhu Beef) where we used Chinese meat tenderizer powder, but a number people reported that Western meat tenderizer powder (Bomelain) didn't have the same effect. Baking soda will do the trick in most circumstances, so we'll go that route because it's something that's readily available all over the world.
looks so yummy. really appreciate that you are using cooking utensil that people might have at home so its something that people will be more keen to try/ doesnt require an investment.
To be honest, this might actually be worth it in my family. Cheung fun is a treat we get at the dim sum shop every once in a while. This would make it an extra treat!
For those who may be looking to make a lot of these or make them regularly you can buy a chafing pan set and a perforated hotel pan to put in the chafer to steam with. Simply put the chafing pan bottom over 2 burners on your stove without the base, fill with water and turn on. The hotel pan drops right in and a chafer comes with a dome lid. After doing some digging the cheapest option for the setup (at least shipped in the US) would be the Alpha Living 8QT Chafing Dish and the Update International STP-1002PF both from Amazon. If there is a used restaurant supply in your area you should be able to find it for the less than $51 from Amazon for that setup. Hope this helps.
@@breadbaconcheese Thats what every developer says. It bleeds into that part. But that has the nice effect of documenting whats happenening/ when error or bugs occur.
Interesting. My mother in law showed me a different approach to cheung fun which I did a video on. Rather then blending rice, she mixes a specific rice flour (not sure if its glutinous or non), with tapioca starch, wheat starch, and corn starch, with some sesame oil, and salt. Steams it tray method. I use 2 thin circular pans for double the cooking surface, and my wok is big enough to handle it (I know they have those stacked drawer contraptions specific for this but a small one is like $100 here). Her recipe doesn't have a rest period, just scrap off while hot. She scrapes though where as I roll with egg filling as my kids prefer this. I'd really love to try this recipe of blending the rice for the sake trying how different it may taste.
I saw chefs in a restaurant blend flours as well. Not sure if the flours were aged or not, but they looked white to me. To be honest, I've never seen the blending rice method.
I am glad you posted this video. I have a much greater appreciation for Cheung Fun knowing how much work goes into making it. As much as I love cooking, I think I will just go out for Dum Sum instead.
wow, different way of making ju cheung fun. My dad just used corn starch, rice starch and water. No blenders in our home. Added chopped green onions, ham, and small rehydrated shrimp (ha mai). Steamed using oiled pie pan sitting above water with hand-made wooden floater to keep pan up. Ate with soya sauce
I saw this served with a peanut butter and hoisin sauce, which made me think of Vietnamese summer rolls, and I wondered if there was a connection, both being made with thin rice-based wrappers...
Just wanted to mention I love your channel. One of our favorite things to do is go into the city and eat lunch and dinner both in Chinatown. Your typical chinese-american food outside Chinese communities is frankly mostly garbage. Now with the help of your channel and a couple others we're starting to tackle our favorite dishes here at home, and when we go to the city its half for the dining and half for the Asian market. Cheers!
Thank you I’ve been trying know the name of this dish ever since I had at a dim sum restaurant. The one I ate had ground pork ,garlic chives and wood ear fungus.
I prefer the ground pork version or shirmp than the recipe shown here.. the texture of the noodle is too soft to be disrupted by the chewy piece of meat...
for those who are not chinese, the direct translation of cheong fun is intestine noodle. the reason they're called that is because the dish resembles intestines. the white noodle part is the intestine itself, and the filling is the poop inside the intestine. :)
Haha when I first got to China that threw me for a loop. I was eating Cheung Fun in Shenzhen almost every morning, then I learned the character 肠 and was confused for about two weeks lol
The team work to teach these cooking videos is amazing 👏 and the mandarin is way better than mine if I can find my way back home that’s the best I can get to 😂 your cooking’s all look very yummy 😋 Chung fun is a favorite 😆
in case this helps someone. the easiest way to replicate the cloth method setup is with a pizza pan that already has holes in it and you can probably find one that fits the top of a pot perfectly making preatty close to the actual thing while being fairly cheap. The cloth though is a problem. The polyester napkin cloths i bought are kind of sticky so i'm looking for a better solution its hard to know which cloth is safe for steaming food though. i hear nylong and cotton blend works or maybe a different type of polyester cloth than mine but haven't found a cheap one. the specialized ones are somhow expensive. also i gave up on making it with rice and just went with mixing tapioca flour and rice flour method or the prepakage stuff. my first try it didn't came out elastic at all despite me trying to follow the instructions :/
The take-out places I get it from steams it over metal trays and push them off with a bread divider tool. It looks all wrinkly but still really really good.
I loved eating this in China toooooo 🤤 I’m drooling. Lol. My favorite was beef too but shrimp is very nice too. What is the green vegetable that is in some? That one is so good too! 😋 Thank you both. I love your videos that help me cook something I loved eating!! (At the very least I know what it’s called and I can look for a restaurant that makes it! 😂😉 PS. The beef at the bottom of the congee bowl was amazing too!!!! Ok. I’m hungry…… 🥵
This gives me a whole new respect for this dish. I thought it was using extra wide rice noodles and wrapping it around filling. This is so cool. I wonder if a lotus leaf like for lo mai gai would work. Might be small and the wrong shape, but it should be breathable and perhaps aromatic.
you are my god perfect recipe we aslo should precise that a good peanut oil is a big bonus and also can use lee kum kee steam fish soy sauce for a mor dimsum style finish , any i was strugguling try to translate some suff on baidu and you help a lot. Almost got the taste of the famous shenzhen brand thanks again for all this content and details
There is a better set up than this one and it only requires a large pot with the same cloth and strong rope. Find a large pot with a lid, take off the lid and cover the whole top of the pot with the cloth, tighten the cloth by the edges securing it with a thin but strong rope, it should look like how you cover a jam jar with a white cloth. Pull the cloth along the edges where it is secured by the rope to make sure that the cloth creates a strong and straight surface over the pot, poke a hole through cloth near the edge to pour hot water into the pot through the hole, the hole will also allow steam to release. Pour the batter over the cloth and spread thin then cover with the lid for it to cook.
In vietnamese cuisine theres a dish called banh cuon that's really similar, if not the same as this with a slightly different filling. Grew up eating this and boy it was great
Nice vid! I have to imagine that the first ever cheung fun was accidentally steamed on top of the cooks old t shirt that somehow ended up in the steamer during the shift change and uniform change. 😂
We don't think chewiness is a good quality in a Cheong Fun. You want it to have a bite, but thinness, smoothness, and slipperiness should be the goal in a great Cheong Fun in our opinion.
Loved it! Been waiting for this very recipie. Will you make a video telling how you came to know so much about chinese cooking and how you get updated and learn things from what sources?
Probably one day we'll make a video talking about it. But to quickly answer your question, I read about food extensively, like at least half an hour everyday, I'm a very fast reader in Chinese, and I and Chris are both very obsessive in going out our way in order to do things right... so all that study adds up over time I guess.
A decent sub for the light deprive scallions is buy regular scallions take a jar put them in it with a little water, use a plastic supermarket produce bag, the thin ones. Place the jar in the bottom of the bag pull the bag up around the scallions gather the top and squeeze out all of the air, I actually put a straw in and suck out the air. And then take a couple deep breath‘s and blow carbon dioxide back into the bag instead of oxygen through the straw and then seal up the top like you’re buying a goldfish from the pet store then by rotating your finger around the top of the bag bending it over and sealing it with rubber band. Put that in the fridge and a week or so later you’ll have something very similar. This method also keeps parsley and coriander for weeks in the refrigerator. Just change the water every four or five days. The CO2 from your lungs keeps them alive with the cold environment and water.
I have nightmarish memories of trying to make these things with frozen wrappers, but somehow this looks like it might be easier. I'll have to keep this in mind next time I'm feeling arrogant lol.
Mike Gilbert that’s neat. It’s definitely one of my favorite items to get at my go to Chinatown dim sum place. The first time I had it I was blow away by the combination of textures.
glad there is a recipe available. but it's so arduous I will probably never make it, it's easier just to get this at restaurants, or suboptimally, get the prepared store bought versions that taste like cardboard
For sure, we just wanted to get a recipe for the traditional sort using aged rice out there if that makes sense? Like, even in Chinese most recipes online'll use a mix of starches. Try this recipe when you're feeling like you wanna take on a project.
I wish you had the written recipe in other sites, bc I couldn't open reddit in my country. 😢 Nevertheless, thank you so much for the beautiful recipe. It's one of my most favorite food ever. God bless you greatly, amen. 🙏😊
This guys voice and style remind me so much of another series of how-to videos i've seen (non-cooking) but for the life of me i cant remember what they were....
the yum char restaurant i frequent in christchurch does these, both the same as yours and also a sweet one stuffed with durian. not sure what they are called in chinese but on the menu they are just called durian cakes and stuffed rice noodles for the savoury
1. The filling will already be stuck to the Cheung Fun 2. Unfortunately will sort of need to eat as you make for best result. After four steamings, that'll be one serving. If you're doing multiple servings, it can sort of get cold. So one idea is that you can do as street food joints do, they will pre-steam many plates of cheung fun and put all the plates on a steamer with gentle steam coming up and getting ready for the busy breakfast hours. This way it can still keep warm while the steam/heat wouldn't effect the texture too much.
Amazing, they put much more effort into it than I've ever seen a restaurant here in Guangzhou put into it. Here they just buy everything pre-made and throw it together.
Depend on where you get them in Guangzhou, the good joints do everything from scratch. If you're living in Guangzhou, try "源記腸粉" at Huagui Road, it's one of my fav.
@@thisissteph9834 My wife's family has owned a restaurant here in GZ for well over 30 years. The place you are talking about is also old and very well known, especially because it is in Liwan. But go there, and ask them to show you how they make it. They also use a pre made material that you just add water to.
@@PrimeInChina Hmm, I'm not sure about that. Tbh, never knew how they make it. But it is also true that some smaller eateries would premake their batter or flour in a workshop with cheaper rent and transfer it to the shop. The key to good cheung fun is the rice and batter they use, so I don't know if a reputable place would buy premix flour. BTW, just curious, what cuisine does your wife's family restaurant do?
I have a recipe request! Lived near Beijing for a year and used to love a “noodle” dish called chow bing 炒饼. Usually it was just eggs and cabbage with the noodles made from sliced pancakes. It was so good and chewy! Anyway, haven’t seen recipe for that on any channels, would love to see it here. Love your videos!
Oh yeah, chaobing! Could you do me a huge solid though, and post it under the 'requests' thread under the community tab? Requests've gotten a bit unwieldy to organize in Excel as of late :/
3:48 "We don't own one and...neither do you..." Finally someone who knows their audience.
10RexTheWolf01 This little piece of statement is the most important information of the recipe, otherwise it won’t work XD
ha ha I do own a steaming machine! a small family--size and I am going to make some for my family tomorrow:)
I keep watching these rice noodle rolls recipe videos just hoping I'd find some link for the equipment. :( boohoo.
@@babyboythiccus1957 Give yourself a medal then.
I'm an experienced, sometimes professional chef, both Western and Asian cuisine. I've worked in Chinese restaurants in Hong Kong and Nanjing. I've studied cooking in Taipei and Paris. And I've taught Asian cooking in culinary institutes in Bangkok and Singapore. Your site is the best Asian cooking channel I know, in any language, and maybe one of the very best of any type of cooking channel online these days, comparable to the French Cooking Academy for serious traditional French cuisine. Even an experienced cook will learn something from every one of your videos. Kudos!
French cooking academy is awesome, one of our favorites. Unlike him we're not professionals or anything (he went to culinary school IIRC?), we just try our utmost to approach each dish with the seriousness it deserves :)
Being cantonese overseas, my mom buys a cheung fun mix at the asian grocery store and steams it in a mini version of the tray machine they have in Guangdong. Personally, I’ve never seen anyone use the cloth method in or out of China. The mini tray steamer is like $50 off amazon and you just sit it over your stovetop like a normal pan. I think it’s a worthwhile purchase if you do this stuff often or for a big family, since it can also be used to steam rice noodles. We make a whole day out of it when we bust it out for use.
Also if you want a silky texture in your cheung fun you would use a mix of rice and tapioca flour. Bagged mixes come with both combined, and the slurry texture should feel reminiscent of cornstarch mixed with water.
VaultBoy 1300 .they use the cloth method in our local hk neighbourhood congee shop
The cloth method was more common back in the day.
The steaming time is also shorter, the rice roll is also thinner and finer. The rice roll tends to be thicker without the cloth.
Can you swap tapioca starch for potato starch? My local asian store is out of it sadly
I appreciate Cheung Fun more after watching this video. Didn't know how much labor poured in to make this delicacy.
for reals
You FLOUR from the markets!!
It's very labour intensive on the rice flour side but since most restaurants order the mixture frozen, it's quite easy to make after that. Relatively speaking.
Basically all the efforts on almost all Chinese delicacies deter me from even attempting them ( -_-‘)
yep; seems like the ingredients is pretty inexpensive, it's the labor that adds up!
being a former culinary student aiming to put my skills back in order, I been wanting to learn more about Chinese cooking, I've already learned so much just by watching these videos, I cannot wait to try this recipe out!
Hey guys, a few notes:
1. We were really surprised by *just* how well the aged Basmati works. Not only is it a good sub, according to our taste buds it's actually *better*. The rice fragrance is strong and obvious.
2. This is likely because aged rice is generally much more prized in India. You know that super long grain, really separate Indian rice? That's aged Basmati. For the aged rice from Zengcheng, it actually comes from food banks the government keeps just in case of famine. A portion of the rice is set aside and kept for a couple years. I'm not sure if there's differences in the actual aging process, but it would make sense that greater care would be taken re Indian aged rice.
3. Another possibility is that it's because basmati is just a naturally fragrant rice. The Chinese name for the stuff is literally "Indian Fragrant Rice", after all.
4. To all the Cantonese speakers out there: apologies for using the Mandarin term "Changfen" throughout the vid. Usually if it's a Cantonese dish we like to use the Cantonese name, but my Cantonese is basically non-existent and I have a ton of trouble pronouncing that 'eung' sound. So after a few times muffing up the narration, I decided to simply use the Cantonese name in the intro and then Mandarin term thereafter.
5. Regarding the filling, besides beef, I'd venture shrimp, pork, and Char Siu are the most common.
6. If you're making this for a brunch or something, feel free to marinate the beef overnight. The baking soda makes the texture ever so slightly mealy after the long marinade, but it's still totally fine.
7. If you're looking for a shortcut, simply blend all the rice together. Still works.
8. The biggest annoyance with making this at home is actually having to use a smaller tray or cloth. I mean, it still works, but restaurants can conveniently pump out a serving all at once.... whereas we gotta do 3-4 batches. If you prep everything the day before though you could theoretically pump these out in a half hour if you're working efficiently.
9. To try to get in front of the eternal chorus of people that continuously chime in 'too much work' here - if you think it's too much work, don't make it. You can always eat this stuff instead: bit.ly/2Bc5IIs Seriously. I'm not trying to be sassy - the packages of Cheong Fun that you nuke and eat are pretty tasty and take like... zero work. A true hangover food.
10. Ah! So we're not doing any special CNY videos this year (though assuming no hiccups we'll be showing how to make Tangyuan for Yuanxiaojie when we get back), but you can always check out our CNY playlist. I've updated it with dishes we've filmed this year. The intro vids still atrociously edited, but it's functional haha ruclips.net/p/PLrwj0yE_2deAi5Suy0EgAa49EKBG1Bdek
That's I can think of for now, I'm sure I'll end up updating this. We're currently traveling in Cambodia for CNY, so apologies if we're a bit less responsive than usual. I've set aside today for the post but after that I might be a touch AWOL, it depends.
Chinese Cooking Demystified can you make Fuqi Feipian?
For the aged basmati rice is there a minimum age you guys suggest? I see some that are like 1-2 years, some 10 years, etc. How old is the rice you guys used? Thx
I'd say two years+ I'd be comfortable with. The basmati that we used in the recipe was three years, but the Chinese zhanmi is aged for two.
I'd say two years+ I'd be comfortable with recommending. The basmati that we used in the recipe was three years, but the Chinese zhanmi is aged for two.
sorry if i sound rude but
WHAT THE F!!!!!!!!!!!
X teaspoons of something
Y teaspoons of this
Z teaspoons of that
then add 5 grams of peanut oil.
WHY THE F MUST YOU COMBINE THE SHITTY IMPERIAL MEASURING SYSTEM. WITH METRIC VALUES.
CHOOSE 1 AND USE IT NOT BOTH
Love the Cantonese cooking videos, I always thought cheung fen was going to extremely challenging but this video has broken down the steps really well!
Just made this with Royal brand Basmati rice I found at Kroger here in the US. This was my first attempt and it was amazing. It was relatively easy to make with a steamer and a few round dessert dishes. I made a couple Cheung Fun just with scallions and a bunch of thickly cut chow fun noodles… I’ll be making more tomorrow, they were that good. Thanks for a great recipe!
I can not WAIT!!! Cheung Fen is one of my favourite items at dim sum, so being able to make them is a dream come true!
Whoa! Grew up eating the stuff, this is the ultimate best Cheung Fun making video, talking about a couple of people who knows their Cheung Fun, I salute you two. So few people on YT will add baking soda as well to make that soft beef texture, great job :) For Cheung Fun sauce, nowadays I use soya sauce, bit of oyster sauce, bit of sugar and tiny tiny bit of five spice.
Cheers! Some sort of tenderizer for this sort of beef filling's really important, as it's gunna be quickly steaming... it also has to 'match' the Cheong Fun texture if that makes any sense? Like, you can't have chewy beef with a slippery Cheong Fun :)
The baking soda was actually a sub for Papain (嫩肉粉) - we did one video (Shuizhu Beef) where we used Chinese meat tenderizer powder, but a number people reported that Western meat tenderizer powder (Bomelain) didn't have the same effect. Baking soda will do the trick in most circumstances, so we'll go that route because it's something that's readily available all over the world.
This week, I was thinking "I wonder if I could make my own rice noodles?" and then this appears! That's two weeks in a row that has happened now.
Ah, we definitely need to do a Hor Fun vid!
looks so yummy. really appreciate that you are using cooking utensil that people might have at home so its something that people will be more keen to try/ doesnt require an investment.
I used to get these everyday after school in Chinatown. Shrimp was always my favorite.
To be honest, this might actually be worth it in my family. Cheung fun is a treat we get at the dim sum shop every once in a while. This would make it an extra treat!
You two are doing amazing work, keep on making these videos!
For those who may be looking to make a lot of these or make them regularly you can buy a chafing pan set and a perforated hotel pan to put in the chafer to steam with. Simply put the chafing pan bottom over 2 burners on your stove without the base, fill with water and turn on. The hotel pan drops right in and a chafer comes with a dome lid. After doing some digging the cheapest option for the setup (at least shipped in the US) would be the Alpha Living 8QT Chafing Dish and the Update International STP-1002PF both from Amazon. If there is a used restaurant supply in your area you should be able to find it for the less than $51 from Amazon for that setup. Hope this helps.
If i become a patron will you fix that sink
lol You know what? I'll toss that up as a Patreon goal. If we reach $500, we'll fix the sink ;)
the leak waters the plant pot, its a feature not broken.
@@breadbaconcheese Thats what every developer says. It bleeds into that part. But that has the nice effect of documenting whats happenening/ when error or bugs occur.
What leaky faucet? "It just works" - Todd Howard regarding the "automatic plant watering feature" of their sink.
lol 💀
This is one of my favorite dishes that I order when out for dim sum. Thank you for sharing this recipe. 😁
Dude... you guys beat yourselves with each new recipe. Hats off🎩🎩🎩
Mad ups to you for explaining why certain steps are done. Really reminding me WHY I subscribed to begin with.
We used to have a mini silver box that sat on top of a wok with tiny trays that we made cheung fun on, never used a fabric, but cool technique
Watching Chinese cooking videos is so soothing.
Interesting. My mother in law showed me a different approach to cheung fun which I did a video on.
Rather then blending rice, she mixes a specific rice flour (not sure if its glutinous or non), with tapioca starch, wheat starch, and corn starch, with some sesame oil, and salt. Steams it tray method. I use 2 thin circular pans for double the cooking surface, and my wok is big enough to handle it (I know they have those stacked drawer contraptions specific for this but a small one is like $100 here). Her recipe doesn't have a rest period, just scrap off while hot. She scrapes though where as I roll with egg filling as my kids prefer this.
I'd really love to try this recipe of blending the rice for the sake trying how different it may taste.
I saw chefs in a restaurant blend flours as well. Not sure if the flours were aged or not, but they looked white to me. To be honest, I've never seen the blending rice method.
6:01
I am glad you posted this video. I have a much greater appreciation for Cheung Fun knowing how much work goes into making it. As much as I love cooking, I think I will just go out for Dum Sum instead.
Some Dim Sum places would use fried shallot oil to brush onto Cheong Fun too.
Awesome. I wanted to eliminate the starches due to a variety of allergies. Thank you for the aged basmati rice suggestion.
wow, different way of making ju cheung fun. My dad just used corn starch, rice starch and water. No blenders in our home. Added chopped green onions, ham, and small rehydrated shrimp (ha mai). Steamed using oiled pie pan sitting above water with hand-made wooden floater to keep pan up. Ate with soya sauce
I like how water sprays out from the side of the tap spout at 0:53
I saw this served with a peanut butter and hoisin sauce, which made me think of Vietnamese summer rolls, and I wondered if there was a connection, both being made with thin rice-based wrappers...
Just wanted to mention I love your channel. One of our favorite things to do is go into the city and eat lunch and dinner both in Chinatown. Your typical chinese-american food outside Chinese communities is frankly mostly garbage. Now with the help of your channel and a couple others we're starting to tackle our favorite dishes here at home, and when we go to the city its half for the dining and half for the Asian market. Cheers!
Wow I love you. I have a bag of basmati already and especially helpful since we’re in lockdown
Great! I loved Cheung Fun sooo much...even I have bought a Cheung Fun Steamer from China, so I can make it at home anytime hhhh
Thank you I’ve been trying know the name of this dish ever since I had at a dim sum restaurant. The one I ate had ground pork ,garlic chives and wood ear fungus.
I prefer the ground pork version or shirmp than the recipe shown here.. the texture of the noodle is too soft to be disrupted by the chewy piece of meat...
Thanks for the video! The part about steaming the rice batter is what got me to saying no way will I make it as good as the restaurants.
You guys did a terrific job at replicating this dish at home thank you 😊
I don't cook ...but love to follow your video and hear your voice for the detailed techniques
OMG I’m ecstatic you made these! These are one of my favorite dim sum dishes ever and I’ve always wanted to know how to make it!
for those who are not chinese, the direct translation of cheong fun is intestine noodle. the reason they're called that is because the dish resembles intestines. the white noodle part is the intestine itself, and the filling is the poop inside the intestine. :)
Haha when I first got to China that threw me for a loop. I was eating Cheung Fun in Shenzhen almost every morning, then I learned the character 肠 and was confused for about two weeks lol
FASCINATING! BUT DOES ONE REALLY NEED TO KNOW THIS?
@@fredrikliljeblad1209 it's just trivia for those who wants to know the meaning behind the naming of the dish.
i'm chinese and never heard that. i'm going to forget that so i can continue to enjoy them.
In SE Asian, we call it che cheong fun, where che is pig (in Cantonese) and the rest as per what you mentioned. Love these rice roll
Great demo. Love this dish!!!
I eat these at the dim sum restaurants where I live, and adore them! Wish they'd sell them in the streets too.
i love learning about all this crazy food
Love cheung fun! I’ve seen the tray method done by my friend’s mom, so I feel more confident trying it that way. I’m finally gonna give this a try!
The team work to teach these cooking videos is amazing 👏 and the mandarin is way better than mine if I can find my way back home that’s the best I can get to 😂 your cooking’s all look very yummy 😋 Chung fun is a favorite 😆
Cheung fun is Cantonese, not Mandarin. Dim sum is also Cantonese.
in case this helps someone. the easiest way to replicate the cloth method setup is with a pizza pan that already has holes in it and you can probably find one that fits the top of a pot perfectly making preatty close to the actual thing while being fairly cheap. The cloth though is a problem. The polyester napkin cloths i bought are kind of sticky so i'm looking for a better solution its hard to know which cloth is safe for steaming food though. i hear nylong and cotton blend works or maybe a different type of polyester cloth than mine but haven't found a cheap one. the specialized ones are somhow expensive.
also i gave up on making it with rice and just went with mixing tapioca flour and rice flour method or the prepakage stuff. my first try it didn't came out elastic at all despite me trying to follow the instructions :/
thanks to also give the other side of feed back didnt work for me ,too
you guys are spot on with this recipe, looks exactly like what i order every week.
I like the ground beef paste w/cilantro version, or shrimp. Anyways, this looks easier than I thought it'd be.
classic cantonese version.
These do indeed look both fun and authentic.
That looks so good! I miss good Chinese food.
The first Chinese words I ever learned were suimai & har gow.
That's how Chinese food are so profound,even this is a humble snack it still require some complex cooking procedure.
thank you for this recipe. I recently had to go gluten free and was craving something noodle-y.
Thank you for a cheong fun recipe without borax!
what was the goal of borax
I love the cheung fun with prawn rolled in beancurd sheet. Can you pls show us how to make it too? 🙏🙏🙏
The take-out places I get it from steams it over metal trays and push them off with a bread divider tool. It looks all wrinkly but still really really good.
I loved eating this in China toooooo 🤤 I’m drooling. Lol. My favorite was beef too but shrimp is very nice too. What is the green vegetable that is in some? That one is so good too! 😋 Thank you both. I love your videos that help me cook something I loved eating!! (At the very least I know what it’s called and I can look for a restaurant that makes it! 😂😉 PS. The beef at the bottom of the congee bowl was amazing too!!!! Ok. I’m hungry…… 🥵
This gives me a whole new respect for this dish. I thought it was using extra wide rice noodles and wrapping it around filling. This is so cool.
I wonder if a lotus leaf like for lo mai gai would work. Might be small and the wrong shape, but it should be breathable and perhaps aromatic.
Love the video presentation. Keep it up.
you are my god perfect recipe we aslo should precise that a good peanut oil is a big bonus and also can use lee kum kee steam fish soy sauce for a mor dimsum style finish , any i was strugguling try to translate some suff on baidu and you help a lot. Almost got the taste of the famous shenzhen brand thanks again for all this content and details
As a matter of fact, there are no fish sauce used in cheung fun in Cantonese style.
Look really yummy and chewy! It’s so thick!
A type of fish sauce was actually the most popular condiment in rome
There is a better set up than this one and it only requires a large pot with the same cloth and strong rope. Find a large pot with a lid, take off the lid and cover the whole top of the pot with the cloth, tighten the cloth by the edges securing it with a thin but strong rope, it should look like how you cover a jam jar with a white cloth. Pull the cloth along the edges where it is secured by the rope to make sure that the cloth creates a strong and straight surface over the pot, poke a hole through cloth near the edge to pour hot water into the pot through the hole, the hole will also allow steam to release. Pour the batter over the cloth and spread thin then cover with the lid for it to cook.
In vietnamese cuisine theres a dish called banh cuon that's really similar, if not the same as this with a slightly different filling. Grew up eating this and boy it was great
Nice vid! I have to imagine that the first ever cheung fun was accidentally steamed on top of the cooks old t shirt that somehow ended up in the steamer during the shift change and uniform change. 😂
mixture of different starches gives it a more springy and chewy texture. Which you can't get from just rice starch alone
We don't think chewiness is a good quality in a Cheong Fun. You want it to have a bite, but thinness, smoothness, and slipperiness should be the goal in a great Cheong Fun in our opinion.
Loved it! Been waiting for this very recipie. Will you make a video telling how you came to know so much about chinese cooking and how you get updated and learn things from what sources?
Probably one day we'll make a video talking about it. But to quickly answer your question, I read about food extensively, like at least half an hour everyday, I'm a very fast reader in Chinese, and I and Chris are both very obsessive in going out our way in order to do things right... so all that study adds up over time I guess.
Yay! All hail Cheung Fun!
A decent sub for the light deprive scallions is buy regular scallions take a jar put them in it with a little water, use a plastic supermarket produce bag, the thin ones. Place the jar in the bottom of the bag pull the bag up around the scallions gather the top and squeeze out all of the air, I actually put a straw in and suck out the air. And then take a couple deep breath‘s and blow carbon dioxide back into the bag instead of oxygen through the straw and then seal up the top like you’re buying a goldfish from the pet store then by rotating your finger around the top of the bag bending it over and sealing it with rubber band. Put that in the fridge and a week or so later you’ll have something very similar. This method also keeps parsley and coriander for weeks in the refrigerator. Just change the water every four or five days. The CO2 from your lungs keeps them alive with the cold environment and water.
I have nightmarish memories of trying to make these things with frozen wrappers, but somehow this looks like it might be easier. I'll have to keep this in mind next time I'm feeling arrogant lol.
Superb video guys! Keep up the awesome work! 加油! 😅
When people ask me what's the one thing I miss the most about southern China, I'm usually too embarrassed to say that it's 肠粉 😅
I’m pretty sure I’ve had this here in NYC but it had fried super crispy bread in the center and was sweet & savory.
Virginia Smith you can get that variety here in Chicago at some of the better dim sum places. I prefer it with shrimp or bbq pork.
Mike Gilbert that’s neat. It’s definitely one of my favorite items to get at my go to Chinatown dim sum place. The first time I had it I was blow away by the combination of textures.
Awesome as always.
🎇🎆💖💖HAPPY NEW YEAR TO YOU BOTH~STEPH AND CHRIS!!! 🐖💖💖🎆🎇
glad there is a recipe available. but it's so arduous I will probably never make it, it's easier just to get this at restaurants, or suboptimally, get the prepared store bought versions that taste like cardboard
For sure, we just wanted to get a recipe for the traditional sort using aged rice out there if that makes sense? Like, even in Chinese most recipes online'll use a mix of starches.
Try this recipe when you're feeling like you wanna take on a project.
This is my favorite dimsum along with hakaw and beancurd roll.
Liaojiu aka shaoxing wine. Wow. This is one highbrow cooking channel indeed!
In Malaysia we serve it with sambal/belacan fermented prawn paste.
I wish you had the written recipe in other sites, bc I couldn't open reddit in my country. 😢
Nevertheless, thank you so much for the beautiful recipe. It's one of my most favorite food ever. God bless you greatly, amen. 🙏😊
This is my favorite food in Shenzhen, next to feiyang building.
The cheong fun looks hard in texture.
wish i was there really great yummy food
So just keep buying this at my local Dim Sum joint...got it.
thank you for saying "daht the beef" lol. much respect.
omg soooooooo miss this dish!!!!
Awesome!
Happy new year to you both!
This guys voice and style remind me so much of another series of how-to videos i've seen (non-cooking) but for the life of me i cant remember what they were....
Authentic Cheong Fun feels like to be the ultimate cooking challenge
It's not too bad actually! I'd say the ultimate cooking challenge is proper Dim Sum Char Siu Bao :)
oh yes
@@ChineseCookingDemystified
I like the Brasmati technique. Have you try any white rice as sometimes Brasmati hard to get
the yum char restaurant i frequent in christchurch does these, both the same as yours and also a sweet one stuffed with durian. not sure what they are called in chinese but on the menu they are just called durian cakes and stuffed rice noodles for the savoury
Looks like....a good time
As a child I didn't care for this dish, now I always get it 🙃
1. How do you stick/glue the shrimp/meat/filling when transferindo to the board?
2. How to keep warm batches for serving like in the restaurant?
1. The filling will already be stuck to the Cheung Fun
2. Unfortunately will sort of need to eat as you make for best result. After four steamings, that'll be one serving. If you're doing multiple servings, it can sort of get cold. So one idea is that you can do as street food joints do, they will pre-steam many plates of cheung fun and put all the plates on a steamer with gentle steam coming up and getting ready for the busy breakfast hours. This way it can still keep warm while the steam/heat wouldn't effect the texture too much.
His pronunciation of Cheung fun was on point.
Not really, his pronunciation is based in Mandarin, Cheung fun is Cantonese. If it is truly on point, he should speak it in Cantonese.
Looks good.
Amazing, they put much more effort into it than I've ever seen a restaurant here in Guangzhou put into it. Here they just buy everything pre-made and throw it together.
Depend on where you get them in Guangzhou, the good joints do everything from scratch. If you're living in Guangzhou, try "源記腸粉" at Huagui Road, it's one of my fav.
@@thisissteph9834 My wife's family has owned a restaurant here in GZ for well over 30 years. The place you are talking about is also old and very well known, especially because it is in Liwan. But go there, and ask them to show you how they make it. They also use a pre made material that you just add water to.
@@PrimeInChina Hmm, I'm not sure about that. Tbh, never knew how they make it. But it is also true that some smaller eateries would premake their batter or flour in a workshop with cheaper rent and transfer it to the shop. The key to good cheung fun is the rice and batter they use, so I don't know if a reputable place would buy premix flour. BTW, just curious, what cuisine does your wife's family restaurant do?
Jhee cheung fun taste delicious with the white creamy type japanese seasame sauce, you all should try it.
I have a recipe request! Lived near Beijing for a year and used to love a “noodle” dish called chow bing 炒饼. Usually it was just eggs and cabbage with the noodles made from sliced pancakes. It was so good and chewy! Anyway, haven’t seen recipe for that on any channels, would love to see it here. Love your videos!
Oh yeah, chaobing! Could you do me a huge solid though, and post it under the 'requests' thread under the community tab? Requests've gotten a bit unwieldy to organize in Excel as of late :/
Love your channel! Is there a quantity for the basmati rice? Thanks
This is the Chang Fen I have had back in Shenzhen, way better than the yum cha style