The menu calls it a salted pancake, but it’s really fried rice roll.
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…)
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…)