Chee Cheong Fun is an authentic traditional snack in Laoxiguan, Guangdong. The steaming of Chee Cheong Fun is similar to that of sand rice noodles. Thin rice slurry is placed in a bamboo nest and steamed into a thin noodle skin. The noodle skin is then rolled into long strips. It is named after its shape like pig intestines, also known as "rolled noodles". It is as white as snow, as thin as paper, and is famous for being particularly tender and smooth. Basic introduction Chinese name: Chee Cheong Fun Type: Flavored Snacks Address: Guangdong Evaluation: White as snow, as thin as paper Material: Rice milk Features: Specially tender and smooth Dishes Features, Methods, Standards, Sanya Chee Cheong Fun, Dishes Features Chee Cheong Fun The steaming process is similar to that of rice cake noodles. Thin rice slurry is filled in a bamboo nest and steamed into a thin noodle. The noodle is then rolled into a long strip. It is named after its shape like pig intestines. It is also called "rolled noodle" because it is particularly tender. Known for being slippery. When eating, cut it into small sections with scissors, pour soy sauce and cooked (peanut) oil on it, mix well and eat. The difference between the Chee Cheong Fun made in Xuwen and other places is that in addition to the pure rice rolls, there are also added eggs, meat, shrimps, sausages, barbecued pork, pork intestines, ribs, etc. to suit diners with different tastes. Customers ate with gusto. Standard ingredients: 2 cups of rice flour, 1.5 cups of tapioca flour, 5 cups of water, appropriate amount of oil (cup capacity is 200 ml). Method: Pour a spoonful of slurry into a steaming dish or steaming mold (take each slurry You must stir the entire pot of flour slurry once, because the flour in the flour slurry precipitates quickly). Please note that the amount of flour slurry is just enough to spread it thinly on the bottom of the dish. After pouring the flour slurry, shake it quickly to make the flour slurry even and even. Layer the bottom of the dish. Place in the steamer and cook in 2 minutes. Along one side of the vermicelli, roll it up with your hands. Pay attention to pressing it slightly when rolling, and don't leave too much space in the middle. A strip of chee cheong fun noodles is just rolled up, and cut into pieces with a diagonal knife. Sauces: Sauteed white sesame seeds, peanut butter, sesame sauce, hoisin sauce, hot sauce. Put the above sauces on the rice roll dish, put 2 kinds of them are double sauce chee cheong fun, and 3 or more kinds are mixed sauce chee cheong fun. Just sprinkle with sesame seeds according to your personal preference. Chee Cheong Fun with beef brisket sauce and pork ribs sauce are generally the most common and best-selling ones. Ingredients for Sanya Chee Cheong Fun: rice, salt, tangerine peel powder, star anise powder, salty and sweet sauce, brown sugar cubes, rice wine vinegar, garlic flavor, cooked peanut oil, fried shrimp buns, fried peanuts, fried shrimps, roast pork, chopped green onion. Method: choose and store Soak half-year-old rice with water, then grind it into slurry with a stone mill, steam it into thin pieces, and finally roll it into a shape of pig intestines, about 1 foot long; use salty and sweet sauce for seasoning, slice it with brown sugar cubes, add water and mix A little salt, tangerine peel powder, star anise powder, simmer over slow fire for several hours; then use locally brewed rice wine vinegar, garlic flavor, and cooked peanut oil to add fried shrimp buns, fried peanuts, fried shrimps, roast pork, and chopped green onions; serve When the rice rolls are ready, cut the rice rolls into small sections, place them in a bowl, add the above seasonings and ingredients in appropriate amounts, mix well and eat, and blend the five flavors.