Cheung Fun (腸粉), also known as rice noodle rolls, are a quintessential dim sum dish beloved in Hong Kong for their silky smooth texture and delicate flavor. These translucent rolls are made from a thin sheet of rice milk batter that's steamed until tender, filled with various ingredients, and served with a sweet soy sauce that perfectly complements their subtle taste.

The history of Cheung Fun dates back to Guangdong province in China, but Hong Kong has elevated this humble dish to an art form. The name literally translates to "intestine noodles" due to their tubular shape, though there's nothing intestinal about them. They became a staple of Hong Kong's dim sum culture during the early 20th century and remain one of the most popular items on dim sum menus.

Making perfect Cheung Fun requires considerable skill and precision. The batter must be just right - too thick and the rolls become gummy, too thin and they tear easily. The steaming process is equally crucial, requiring expert timing to achieve the desired texture. The rolls must be made and filled while still warm and pliable, then rolled immediately before they cool and become less flexible.

While traditional fillings include shrimp, beef, or char siu pork, modern variations have expanded to include everything from mushrooms and vegetables for vegetarian options to Chinese youtiao (fried dough) for added texture. Some upscale restaurants even offer luxury versions with lobster or black truffle. The sauce is typically a sweet soy sauce, sometimes enhanced with hoisin or sesame sauce.

In Hong Kong, Cheung Fun is enjoyed throughout the day. While it's a dim sum favorite, it's also a popular street food, with specialized shops serving fresh rolls made to order. Many locals start their day with these silky rolls, considering them the perfect breakfast when paired with Hong Kong-style milk tea.

Nutritionally, Cheung Fun is relatively light, with each roll containing about 100-150 calories. The rice flour makes them naturally gluten-free, though diners should check if the soy sauce used contains wheat. They're low in fat unless filled with fattier ingredients like char siu pork. The main nutritional concern would be the sodium content from the soy sauce, so those watching their salt intake might want to go easy on the sauce.