Let’s talk about rice noodle rolls—cheong fun, if you’re familiar with the Cantonese term. Most people immediately think of two styles: Cantonese cheong fun and Chaoshan cheong fun. And let’s be real, which one you love more usually comes down to where you grew up. There’s no “better” or “worse” here; it’s all about nostalgia and taste buds!
Fun fact: Cheong fun actually originated in Guangzhou back in the late Qing Dynasty. Back then, street vendors would hawk both savory and sweet versions. Savory ones had fillings like pork, beef, shrimp, or pig liver, while sweet ones were stuffed with sugar-soaked fruits and veggies, topped with toasted sesame. But these days? Chaoshan-style cheong fun is almost always doused in a salty, umami sauce, whereas Cantonese cheong fun uses a sweet-savory drizzle. Oh, and in my neck of the woods, it’s mostly a breakfast staple—but lately, it’s blown up as a late-night snack or even a lunch option. Wild, right?
Now, here’s the kicker: You don’t need a fancy cheong fun steamer to make authentic Chaoshan-style rolls at home. I’m here to spill the tea (or should I say, the sauce?)—a pancake griddle works just as well! The flavor is chef’s kiss, no compromise. Today, I’m sharing my go-to pork Chaoshan cheong fun recipe. Let’s dive in!
Chaoshan Pork Cheong Fun Ingredients
First, let’s round up all the good stuff. Don’t skip any—each ingredient adds that signature Chaoshan zing!
- 40g rice flour
- 80g tapioca starch
- 800ml water
- 8 dried shiitake mushrooms
- 30g squid or octopus tentacles
- 100g pork (ground or minced)
- 2 eggs
- 40g preserved radish (cai pu)
- ½ garlic bulb
- 1 head of lettuce
- 100g bean sprouts
- 1 scallion
- 1 stalk of cilantro
- Oil (for cooking)
Savory Chaoshan Cheong Fun Sauce
- 40ml light soy sauce
- 10ml oyster sauce
- 5g salt
- 500ml boiling water
- 20g tapioca starch (for thickening)
Step-by-Step Chaoshan Cheong Fun Recipe (Pancake Griddle Version)
Okay, let’s get cooking! Don’t worry if you’re new to this—the pancake griddle hack makes it super easy. Just follow along with the pics!
Prep Work: Soak & Chop Ingredients
First things first: Soak the dried shiitake mushrooms and octopus tentacles in warm water for at least 30 minutes. You want them plump and tender—trust me, this step makes all the difference in flavor!
Once everything’s soaked, gather all your ingredients on the counter. Organization = less stress later!
Wash the lettuce and bean sprouts thoroughly. No one wants gritty cheong fun, right?
Now, let’s chop:
– Slice half the mushrooms into thin pieces, dice the other half
– Dice the preserved radish (cai pu)
– Mince 3 garlic cloves
– Chop the scallion into small rings
– Pick the cilantro leaves (discard the tough stems)
Dice the soaked octopus tentacles and mince the pork (if it’s not already ground). Pro tip: If you’re using squid, make sure to pat it dry before chopping to avoid excess moisture.
Make Garlic Oil (Game-Changer!) & Sauté Fillings
Garlic oil is non-negotiable for Chaoshan cheong fun—it adds that irresistible aroma. Heat a small pan with 2 tbsp of oil, then toss in the minced garlic. Cook on low heat until golden and crispy (don’t burn it—burnt garlic is bitter!).
Once it’s fragrant and golden, pour the garlic oil into a bowl and set aside. You’ll drizzle this over the finished cheong fun—yum!
In the same pan (no need to wash it—flavor is key!), heat a little more oil and sauté the sliced mushrooms until they’re fragrant and slightly browned.
Add the diced octopus/squid to the pan and sauté for 1-2 minutes until they’re just cooked. Then drain any excess oil and set the mushroom-octopus mix aside.
Cook the Chaoshan Cheong Fun Sauce
Now for the sauce—this is what makes Chaoshan cheong fun stand out from the Cantonese version. In the same pan, sauté the diced mushrooms (the other half) until fragrant.
Drain any extra oil, then add the minced garlic and stir until it smells amazing.
Whisk the 20g tapioca starch with a little cold water (from the 500ml boiling water) to make a slurry. Then pour the remaining boiling water into the pan, followed by the starch slurry.
Add the oyster sauce, light soy sauce, and salt. Stir everything together until the sauce thickens slightly. Turn off the heat and set it aside—this will be the star of the show later!
Make the Cheong Fun Batter
In a big bowl, mix the rice flour, 80g tapioca starch, and 800ml water. Whisk until there are no lumps—this is your cheong fun batter. Let it sit for 10 minutes so the flour can absorb the water.
Cook the Cheong Fun on a Pancake Griddle
Turn on your pancake griddle and brush the surface with a thin layer of oil. You don’t want the batter to stick!
Pour a thin layer of the batter onto the griddle—about ¼ cup per roll (adjust based on your griddle size). Spread it evenly with a spatula.
Close the griddle lid and cook on low heat for 1-2 minutes until the batter sets (it should look translucent).
In a small bowl, mix the minced pork with one egg until it’s well combined. This adds moisture and flavor to the filling!
Once the batter is set, spread the pork-egg mixture over the cheong fun. Then add the sautéed mushrooms and octopus on top.
Close the lid and cook for another 1-2 minutes until the pork is cooked through.
Sprinkle the diced preserved radish (cai pu) and scallion rings over the top. Close the lid for 30 seconds to let the flavors meld.
Add the bean sprouts and lettuce leaves on top. Drizzle a tiny bit of oil over everything to keep it fresh.
Close the lid one last time and cook for 1 minute until the lettuce wilts slightly (you don’t want it mushy!).
Open the lid—your cheong fun is ready! Use a spatula to roll it up tightly (like a burrito).
Place the rolled cheong fun on a plate. Drizzle the savory sauce we made earlier, then add a spoonful of garlic oil. Top with cilantro leaves if you like!
Final Thoughts on Making Chaoshan Cheong Fun at Home
See? Making authentic Chaoshan cheong fun doesn’t require a fancy steamer. A pancake griddle works just as well, and the flavor is spot-on. The key is in the fillings (mushrooms, octopus, preserved radish) and the garlic oil—those little touches make it taste like the street food you love.
Next time you’re craving a hearty breakfast or late-night snack, give this recipe a try. It’s easier than you think, and your family will be asking for seconds (trust me, mine did!). Let me know how it turns out in the comments below—happy cooking!
