My earliest Chinese food memories center around Cantonese chang fen slurped at the counter of Mei Lei Wah in the mid 1970s with my father who taught me all I know about Chinese food. Beef roll, as he called it, awash in sweet soy sauce, was his go-to and mine was shrimp.
Over the years I’ve tried many versions, including yim shui cheung fen, which stars cilantro; one stuffed with fried crullers; and my current obsession the gossamer thin version made from freshly ground rice at Joe’s Steam Rice Roll. The other day I encountered a kind I’ve never had, a deep fried version, listed on the menu at Congee Village as sweet or salted pancake ($6.50). (more…)