Hun jiang chang fen, aka mixed sauce rice roll noodle.
One of my earliest food memories is shrimp in rice roll noodles at Mei Lei Wah in Chinatown. Slippery, sweet and savory—they sparked a love affair with Chinese food and proved to be good chopstick training.
Served two or three to a plate, cheung fen, whether beef or shrimp remained a dim sum favorite for many years. When I moved to Queens I discovered other varieties, including the wonderful hun jiang chang fen, or mixed sauce rice roll noodle. It’s a simple pleasure consisting of the rolled up noodles, peanut and sweet sauces, and little else. They’ve become a staple of my Flushing Chinatown food tours. (more…)
