🍽️ Chencun Rice Noodles

Paper-thin rice noodles with soy and peanut oil.

Chencun Rice Noodles are the signature rice noodle of Chencun Town in Shunde, Foshan, ranking alongside Shahe noodles as Guangdong's two famous rice rolls. Quality early indica rice is soaked and ground into batter, then thinly streamed onto trays and steamed until the sheets are paper-thin and almost translucent, then cut into wide strips. The noodles stay soft, smooth and faintly see-through, lifting without breaking. The classic way is simplest: toss with light soy sauce, heated peanut oil and chopped scallion to taste the natural sweetness and silkiness of the rice. Finer eateries steam them with ribs, beef brisket or char siu so the meat juices soak in. Chencun noodles win on being thin, cool, smooth and soft, with a long rice aroma, and are a common staple at Shunde morning tea and street eateries—whether tossed, steamed or fried, they show the refined craft of Lingnan rice cooking.