Rice noodle rolls are a typical Cantonese dish originating from the southern parts of China. The dish is prepared with a wide strip of rice milk that is usually filled with vegetables, beef, pork, or shrimps. 

People living in Guangzhou love having this dish. The tender, smooth noodle skin is blended with meat or eggs and dipped in delicious soy sauce. In this episode, we will introduce several popular Liwan District restaurants serving this irresistible delicacy.

Yuan’s rice noodle roll源記腸粉

Open hours:10:00 - 01:30 the next day

Add.: No. 93, Huagui Road 華貴路93號

Yuan’s rice noodle roll has been listed in the Michelin guide, attracting customers from far away to taste them. The skin is soft and crystal and tastes perfectly dipping in Cantonese’s favorite sweet soy sauce.

Shishangju bamboo tray rice roll食尚居窩籃拉腸

Open hours: 07:30-15:00

Add.: No.15, Yongan Street, Dongjiao North Road東漖北路涌岸街自編15號

It is rarely seen restaurants use bamboo trays to make rice noodle roll, but there is one in Fangcun. It is relatively complicated to make rice noodle rolls in this traditional method. The chef fills the rice milk and egg or meat into the bamboo tray, shaking the tray to make them well-distributed. After steaming for a few minutes, the chef scapes the rice noodle skin on the tray with the oily aroma of peanuts and sesame sauce. The chef also adds some small dried-shrimps that provide seafood flavor.

Liu’s rice noodle roll六記腸粉

Open Hours:07:00-22:00

Add.:The first floor of 215, 217 Duobao Road, the first floor of 41 Zhongshan 8th Road, No. 11 多寶路215、217首層，中山八路41號首層自編11號

If you’ve ever dreamed about rice noodle rolls, you must try a dish in Liu’s rice noodle roll. The rice noodle skin is clear and smooth, like a velvet pillow. The signature dish is Sanbao rice noodle roll 三寶腸粉. Inside the rice noodle skin are crispy pork liver, plump shrimp, and marinated beef with a light tangerine peel flavor.

Fang’s snack芳記小食店

Open hours: 07:00-20:00

Add.:No. 280, Xihua Road西華路280號

Fang’s rice noodle roll steams the rice milk on a piece of cloth, a typical Xiguan style of cooking rice noodle rolls. When the rice milk turns to the rice noodle skin, the chef chops off the rice noodle roll with the “bang bang” sound, filling the plate. The dish of rice noodle rolls is thick and tender. It melts in the mouth immediately with fresh meat and a heavy sauce flavor.