Rice rolls, also called Bra steamed rice rolls, are a kind of rice product, also known as pulled rice noodles, rolled rice noodles, and pig rice rolls (because they resemble pig intestines). Because of the large sales volume in the morning market and the shortage of supply in most stores, people often queue up to wait.

Eat, so it is also nicknamed "grabbing fans".

When it was produced, it was famous for being "as white as snow, as thin as paper, shiny, smooth and delicious".

In Guangdong, rice rolls are a very common neighborhood delicacy. It is cheap, delicious, suitable for all ages, and is well-known to women and children. It is available in almost all five-star hotels to humble restaurants and tea markets.

There seems to be no unified view on the origin of rice rolls. Some people say that "it was first created by Hexian Hall in Pantang during the Anti-Japanese War." Others say that "rice rolls originated in Guangzhou. As early as the late Qing Dynasty, they were sold on the streets of Guangzhou.

I have heard the cries of rice rolls being sold."

There is also a legend that when Emperor Qianlong was traveling to the south of the Yangtze River, he was bewitched by Ji Xiaolan, the food minister, and went to western Guangdong to eat rice rolls.

When he tasted something that was "refreshing, tender and smooth", Qianlong was full of praise and said happily: This rice noodle is a bit like pig intestines.

Rice rolls are the most common breakfast dish in Guangdong. They are so tender and crystal clear, so beautiful!

It looks as white as snowflakes, as thin as cicada wings, and crystal clear. It tastes delicious, delicate and smooth, and has a little bit of toughness that makes it unforgettable. The more you eat it, the more you love it!

1. The production process of drawer-type rice rolls: Rice paste production: water-milled rice rolls (also known as Ducheng rice rolls, famous in Zhaoqing and Yunfu, western Guangdong) raw materials: 500G of old rice or brown rice (rich in Yunan, Guangxi),

50G wheat flour, about 600G water (depends on the quality of old rice), 100G boiling water, 10g refined salt. Tools used: drawer type rice roll machine [edit this section] Production method: 1. Combine 500G old rice and 600G water

Mix and soak for more than three hours (the purpose is to make the old rice absorb an appropriate amount of water, grind the rice pulp more delicately, and extend the service life of the refiner).

2. Grind equal amounts of old rice and clean water. Pay attention to the pulp discharging speed to be even. Otherwise, the heating of the grinding machine will cause too much cooked pulp and affect the quality of the rice rolls.

3. Blend 50G wheat flour with appropriate amount of water, and blend evenly with the rice milk in step 2.

4. Pour raw and cooked pulp: the ratio is: raw pulp to cooked pulp = about 10:1, add refined salt.

5. Put some peanut oil or roasted duck fat in the drawer first, then pour an appropriate amount of raw and cooked slurry into the drawer and spread it evenly (you can add minced meat or eggs as appropriate). The thickness is preferably about 2.5 mm. Steam over high heat.

For about 1 minute, use a special shovel to remove the rice rolls from front to back, or from back to front.

Features: soft and smooth, chewy in the mouth, white in color, sweet and fragrant, with endless aftertaste.

(The main taste of Ducheng rice rolls is the taste of rice rolls. The fillings are relatively small and the rice rolls are thinner.) [Edit this section] 2. The production process of rice rolls: Tools used: Rice rolls machine will make rice milk

(Nowadays, for the sake of convenience, restaurants usually use special rice roll mix at a ratio of 1:1.5) Place them in a special multi-layer steamer or steam them one by one on a cloth to make thin skins, and then spread them with other ingredients (traditionally, more

Pre-chopped beef or pork, fish fillets, shrimps, fried dough sticks, etc.), steamed, rolled into long strips, cut and served on a plate.

Because its shape is long and similar to pig intestines, it is named rice rolls.

Those with fillings are called beef sausages, pork sausages, pig liver sausages, fish fillet sausages, shrimp sausages or fried sausages, etc.; those without fillings are called vegetarian sausages; those with sugar or sesame added to the rice milk are called sweet sausages[edit]

[This paragraph] Types: There are two main schools of Guangdong rice rolls: one is Brass rolls and the other is drawer-type rice rolls. Due to the different making tools used, the rice rolls made are different. Brass rolls

The main purpose of rice rolls is to taste the fillings (most rice rolls are made from sticky rice flour with the addition of clear noodles, corn flour and cornstarch), while the drawer type rice rolls (the rice rolls are made from pure rice milk) are mainly to taste.

Rice roll powder and sauce seasoning!

Nowadays, rice rolls are a must-have item in Guangzhou’s teahouses, restaurants and night markets.

The rice rolls in Chaoshan area are made in the same way as those in Guangzhou area, but due to different ingredients, the taste also has great regional differences.

Bra steamed rice roll is made by steaming rice milk on cloth, also called Bra steamed rice roll.

The more famous stores in Guangzhou that sell Braised Rice Roll Rice Noodles include Yinji, Da Ke, etc.

Drawer-type rice rolls are mainly used for breakfast rice rolls. Among them, the most famous one in western Guangdong is "Ducheng rice rolls", which has long been famous in Zhaoqing and Yunfu.

In Hong Kong, rice rolls are also a common breakfast food in traditional porridge restaurants.

The rice rolls usually eaten for breakfast are vegetarian rice rolls with dried shrimps on the surface; there are also fried rice rolls with fried rice rolls, which are rice rolls with fried dough sticks inside.

In the past, it was often sold by mobile hawkers on street corners. In recent years, most of them have been converted into shop operations. The rice rolls are usually cut into pieces and seasoned with sesame seeds, sweet sauce and chili sauce.

Note that chee cheong fun and rice rolls are not the same type of food, but some diners may confuse them.

Although Chee Cheong Fun is also made from rice milk, it is different from Chee Cheong Fun. The bland Chee Cheong Fun has no fillings. It is rolled into rolls with rice milk and then cut into pieces. The cross section of each grain is like the growth rings of a tree.

It is generally made into an irregular circle shape and is made with soy sauce of different flavors.

Seasonings in Hong Kong, Guangdong and other places are often served with light soy sauce or hot sauce plus peanut oil.

In areas such as Singapore and Malaysia, more sesame seeds and sweet sauce are added. This may not be used by diners in Guangdong and Hong Kong, but it has good local characteristics.

[Edit this paragraph] Chaozhou rice rolls It is said that Chaozhou rice rolls were passed over from Guangzhou more than ten years ago, but they are quite different.