Cantonese rice rolls should be a favorite snack for every Cantonese since I was a child. I have breakfast, lunch, and supper. Ask me the most memorable snack when I was a child. It is undoubtedly rice rolls. This is also a childhood snack. It tastes.
Because of my work, I have been to many places, and I have come across many snacks from different places, all of which have their own characteristics. However, when I return to my hometown, I still have to eat rice rolls. If I didn't eat rice rolls, I didn't go home.
It is said that the rice noodles originated in Long (Nian Shuang) State in the Tang Dynasty, which is now Luoding City, Guangdong. Later it spread to Guangzhou, Wuzhou and other places, and then spread to other regions. Why is it called rice roll? In fact, the rice is ground into rice milk with a stone mill, steamed into noodles with water, and then beef or other fillings are added to the noodles, and the noodles are rolled and rolled into the shape of pig intestines, so it is called rice noodles.
stone milled rice milk
There are three ways to make rice rolls. One is the traditional dustpan to cook rice rolls, also called nest rice rolls. In the basket, put it in the pot and steam it. This method is more traditional. The rice noodles made have the fragrance of bamboo, taste, and have a little toughness. But it's slower. There are not many wokang rice rolls now. There are still some in Guangzhou. You can try it.
The second type is burr rice noodles, mostly in Foshan, Guangzhou, and the rice rolls in Cantonese restaurant dim sum are basically burr rice rolls. It is also a traditional craft, which is to spread a piece of cloth on a slate or wooden board, pour rice milk onto the cloth, and steam it in a steaming cabinet. It is characterized by crystal clear, delicate and smooth, soft but not rotten.
The third type is the most common drawer-style rice noodles, which is a special rice noodles stove, layer by layer, with high efficiency and no big difference in taste. This is what breakfast shops on the streets use.
In fact, the rice noodles in various regions of Guangdong are similar.Each has its own characteristics, everyone's habits are different, and their favorite tastes are different. My father-in-law and my mother-in-law, one is from Jieyang and the other is from Guangzhou. The breakfast rolls we buy for them every morning are divided into two types. They have been living together for decades, and the taste is still the taste of hometown. After all, there is still a difference between Guangzhou Rice Rolls and Jieyang Rice Rolls.
There are many genres of Guangdong rice noodles. According to regional characteristics, I think it can be roughly divided into three genres. First of all, it must be the Xiguan rice noodles in Guangzhou. The method is mainly brazil. The fillings are mainly shrimp, beef, barbecued pork, lean meat, etc. The seasoning is mainly soy sauce, and it is characterized by thin skin and beautiful filling, crystal clear. It's cool and slippery. Most seafood restaurants and snack breakfast shops in the Pearl River Delta are all this kind of rice noodles, with different levels of finesse.
Fresh shrimp rice noodles
The second largest genre is the birthplace of rice noodles, in the western part of Guangdong, represented by Zhaoqing, Yunfu, Luoding, and Yunan. The more famous one is Yunfu River Mouth Stone Mill rice rolls, Yunan capital rice rolls, and Xinxing Paradise rice rolls. The fillings are almost the same, I like to put a layer of peanut oil, and pay more attention to the taste of rice skin. The rice milk is made out of stone. The sauce is not only soy sauce. Ducheng rice noodles also like to put sweet and sour sauce, chutney, etc. The rice skin is soft but not rotten.
Yunfushi milled rice noodles
The third genre is rice noodles in the Chaoshan area, most of which are drawer-style rice noodles. Chaoshan rice noodles are collectively referred to, in fact, they are divided into many small genres by region, including Shantou rice noodles, Jieyang rice noodles, Puning rice noodles, Raoping rice noodles, Chaozhou rice noodles, Huilai rice noodles and so on.
Shantou rice noodles
Shantou rice noodles are characterized by thin skin and full filling, and the fillings are made of seafood such as oysters, shrimps, and shells. Jieyang rice noodles are characterized by adding eggs, lettuce, and beef balls. Both, the seasoning is braised gravy, and it is also served with a soup; Teochew rice rolls like peanut butter, sesame paste, and shacha sauce, and they like to sprinkle a la carte preserved pieces and crushed peanuts on the rice rolls; Raoping rice rolls are characterized by the seasoning. It is salty and sweet, and I like to use sweet sauce. Puning rice noodles have a lot of braised broth, and the soup is drunk; Chaoyang rice noodles like to add vegetables to the filling, usually with watercress, Chinese cabbage or leeks on the top layer .
Jieyang rice roll
In addition to the above three genres, there are many places that like to eat rice roll, each with its own characteristics. In some places in Guangxi, rice noodles are first steamed into a piece of rice skin, with corn, sauerkraut, minced meat, dried radish, etc., then rolled and steamed, seasoning with peanut oil light soy sauce. Nanning's roll powder method is similar.
And in Zhanjiang, if you want to eat intestines, they will bring you chee cheong fun, just roll the noodles, without stuffing, and the intestines are what we usually say , Zhanjiang's bean sprouts powder, Yangjiang's pig intestines, Deqing's penny rice noodles, Jiangmen's hand chopped rice noodles can all be said to be a kind of Cantonese rice rolls.
Zhanjiang chee cheong fun
And now Hong Kong-style restaurants and Cantonese restaurants make dim sum, the chee cheong fun has also undergone many changes. Deep-fried rice noodles, or Guima chee cheong fun, is wrapped in dough stick , With peanut butter and soy sauce; as well as Zhaichang, fried shrimp rice rolls, XO sauce rolls, mixed sauce rolls, red rice rolls, purple rice rolls, etc., all of which are upgraded versions of Guangdong rolls.
Guima rice noodles
Hong Kong-style mixed sauce rice noodles
Maybe in the future, Guangdong rice noodles will cater to the trend, and there will be more changes, and it will also be able to go out of Guangdong , To the whole of China, to the world. But for me, it is still the traditional way, the taste of childhood is the most unforgettable.
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