Foodie Friday: Ha Cheong

Ha Cheong: ubiquitous dim sum dish made of steamed rice rolls and shrimp

ha cheong

There’s a slew of rice noodle rolls to select from on the dim sum cart: beef, dried shrimp with scallions, char siu, etc. My favorite is the simple style with tasty prawns. The key is having fresh shellfish coupled with a tender steamed wrapper–the texture of the skin should be almost too slippery for your chopsticks to hold. Of course, the highlight of ha cheong has to be the sweet soy sauce (some versions call for rock sugar to be simmered in water). Shrimp rolls are a quick and easy eat; oftentimes, I’ve used it for a fast meal. They can also double for enjoyment on special occasions, though, like our recent yum cha (“drinking tea” in Cantonese) venture this past Father’s Day.


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  1. […] noodles are also not the typical long strands, but the thick and flat kind used for ha cheong in dim sum establishments. With a vibrant green hue coming from the vegetables, this dish creates a […]

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