Steamed rice noodle rolls, or cheung fan, are a staple of the dim sum table, but they’re also tricky to make. We went to dim sum school in Hong Kong to learn the basics.

We also found a cheung fan shop that grinds its own rice flour fresh, every day, using a traditional stone mill.

This is the fourth episode of our 13-part series on Chinese food called Eat China. In the next episode, we’re moving onto the spicy southwest to try the cuisine of Sichuan. Stay tuned!

If you liked this video, we have more stories about Chinese food, including: 

What is Cantonese Food? - Eat China (S1E2)
https://dai.ly/x7nqx82

Hong Kong Food Tour: Salty Lime Soda, Beef Brisket Noodles, and Garlic Clams - Eat China (S1E3)
https://dai.ly/x7o14ci


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Producers: Clarissa Wei and Venus Wu
Videographer: Hanley Chu 
Editor: Mario Chui
Animation: Ray Ngan
Mastering: Victor Peña 

Music: Audio Network