Steamed Rice Noodle Rolls
A favourite Guangzhou
I haven had this at dim sum before but never like this. We watched her make the noodles on a wicker basket, add the fillings and stick the basket into a steamer. They shoes this place to highlight because it has been around for years. We got to try different varieties..
Pork, vegetable, shrimps and pork, egg, and pork liver. Pork liver was good but I still can’t stomach the texture.
✨ More info
Known locally as woven-basket rice rolls (窝篮拉肠, wōlán lācháng), a thin stone-ground rice slurry is poured over a flat wicker or bamboo tray, layered with fillings like minced beef, pork, shrimp, or egg, and steamed rapidly. The porous basket lets steam circulate while shedding excess water, creating an ultra-thin, elastic noodle with a distinct woven imprint that is scraped, rolled, and served in seasoned sweet soy sauce.
Price Range: ¥7–¥20 per plate (~$1–$3 USD)
What To Know: This traditional Lingnan technique is far more labor-intensive and rare than standard metal-drawer or cloth-pulled changfen; it is cooked to order and traditionally enjoyed as a morning breakfast dish alongside congee.