{
  "contentStorage": "postgres",
  "title": "Rice noodle rolls · Relations",
  "description": "Rice noodle rolls are a Cantonese and Hong Kong snack made from a thin steamed sheet of rice batter and wheat starch, rolled and cut into sections. Fillings may include meat, fish, shrimp or fried dough, and the dish is served with soy sauce and cooked oil. Methods include cloth-pulled, hand-pulled and stone-ground versions.",
  "url": "/en/concepts/rice-noodle-roll/relation.html",
  "entity": {
    "id": "concept_rice_noodle_roll",
    "type": "concept",
    "title": "Rice noodle rolls",
    "slug": "rice-noodle-roll",
    "summary": "Rice noodle rolls are a Cantonese and Hong Kong snack made from a thin steamed sheet of rice batter and wheat starch, rolled and cut into sections. Fillings may include meat, fish, shrimp or fried dough, and the dish is served with soy sauce and cooked oil. Methods include cloth-pulled, hand-pulled and stone-ground versions.",
    "status": "published",
    "categories": [
      "category-food"
    ],
    "tags": [],
    "sources": [
      {
        "id": "zhwiki",
        "title": "肠粉（维基百科）",
        "url": "https://zh.wikipedia.org/wiki/%E8%82%A0%E7%B2%89"
      }
    ],
    "createdAt": "2026-10-31T04:04:09+08:00",
    "updatedAt": "2026-10-31T04:04:09+08:00",
    "updatedBy": "user:admin",
    "revision": 20,
    "body": "Rice noodle rolls are a snack common in Guangdong and Hong Kong. A thin sheet made from rice batter and wheat starch is steamed, rolled, and cut into strips; the result is translucent, tender, and elastic. [^zhwiki]\n\n## Preparation\n\nRice batter is spread in thin sheets over a steamer or steaming cloth. Fillings prepared in advance are added, then the sheet is steamed, rolled, cut into sections, and plated. Common fillings include beef, pork, liver, fish, shrimp, char siu, and fried dough. A version with fried dough is often called *zha liang*. Unfilled rolls are called *zhai chang*; versions with vegetables may be called *luohan chang*, while sugar added to the batter makes a sweet version. [^zhwiki]\n\n## Types\n\nBy steaming method, varieties include cloth-pulled rolls, made on cloth; hand-pulled rolls, made without cloth; and stone-ground rolls. For the latter, rice batter made with a stone mill is poured onto a tray and steamed in a drawer-style rack. [^zhwiki]\n\n## Fillings and sauces\n\nFilled rolls may be brushed with cooked oil before serving to make them more tender, and are served with specially prepared soy sauce. Common seasonings include roast-goose oil and goose soy sauce. Plain rolls are often served with sweetened soy sauce, sesame seeds, sesame paste, or sweet sauce. [^zhwiki]\n\n## Popularity\n\nRice noodle rolls are popular in Guangdong and Hong Kong. Plain rolls are a common breakfast at traditional congee shops and are also served as dim sum in Cantonese teahouses. [^zhwiki]",
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    "conceptKind": "dish"
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