Cheung fun, a steamed rice noodle roll, originated in Guangdong as a versatile dim sum staple. Wrapping it around youtiao adds texture and reflects the Cantonese love of combining soft rice with crispy fried dough, a tradition that dates back to early 20th‑century tea houses where leftovers were repurposed into new dishes.

In Hong Kong, cheung fun is often filled with shrimp, beef, or char siu and served with a sweet soy‑based sauce. In Guangzhou, plain rolls are common and paired with a light sesame‑oil drizzle. The fried‑dough version highlighted at Golden Palace is a Brooklyn twist on the classic Cantonese style.

It is presented on a bamboo steamer basket, still warm, and diners dip each piece into a light soy‑sesame sauce. It is usually enjoyed with hot tea, and the rolls are shared family‑style, reflecting the communal nature of dim sum meals.

Cheung fun is a staple at weekend brunches, birthday luncheons, and Lunar New Year gatherings because it is easy to share and pairs well with other dim sum items, symbolizing abundance and togetherness.

Pair it with classic siu mai, har gow (shrimp dumplings), chicken feet, and a pot of jasmine tea. The contrast of textures—soft roll, crispy youtiao, and delicate dumplings—creates a balanced dim sum experience.

Authentic cheung fun uses rice flour, tapioca starch, and water, with youtiao made from wheat flour dough. Substitutes include glutinous rice flour for a chewier texture, corn starch for the batter, and crispy fried wonton strips if youtiao is unavailable.

Common errors include over‑mixing the batter (which makes it gummy), steaming for too long (causing rubbery rolls), and not oiling the parchment (leading to tearing). Follow the timing and oil‑brush steps carefully for best results.

The initial thin layer creates a seal that holds the youtiao in place while still allowing steam to penetrate, preserving the crispness of the fried dough. Steaming the dough first would soften the youtiao, losing the desired texture contrast.

Yes, you can steam the rolls ahead, cool them, and store in an airtight container in the refrigerator for up to two days. Re‑steam briefly (2‑3 minutes) before serving to restore softness and warmth.

The roll should be translucent, slightly glossy, and lift easily from the parchment without tearing. The youtiao should remain visible as a crisp, golden strip in the center.

After 4‑5 minutes of steaming, the batter will no longer be wet and will pull away cleanly from the parchment. A gentle tug should release the roll without resistance, indicating it is set.

The YouTube channel NYT Cooking, produced by The New York Times, specializes in a wide range of recipes from classic home cooking to modern culinary techniques, often highlighting cultural stories and detailed, step‑by‑step guidance for home cooks.

NYT Cooking focuses on contextual storytelling—showcasing the cultural background of dim sum, the bustling cart environment, and the human element—while providing precise measurements and techniques, unlike many channels that only demonstrate the cooking steps.

NYT Cooking has featured recipes such as Har Gow (shrimp dumplings), Char Siu Bao (barbecue pork buns), Chicken Feet in Black Bean Sauce, and Classic Congee, all presented with thorough explanations and cultural insights.