Rice noodle rolls: Plain edition. Known as zai cheong 斋肠 in Hong Kong and chee cheong fun 猪肠粉 in Southeast Asia. Noodle sheets wound into tight scrolls are usually enlisted to serve as a bland base for something intensely savory, like braised beef tendon stew, or the chaotic melange of hoisin sauce, sesame paste, and sriracha. Half the fun of eating these dishes is unraveling the noodle coils with your tongue. #RiceNoodleRolls #CheungFun #HongKong #ChineseFood #Asia #travel #food #肠粉 #香港 #中国
@thecleaverquarterly ya ya 肠粉 s delicious!! Remember to drizzle with soy sauce.
btw I personally think that the western style plate knife and fork is more suitable to be used for eating 肠粉 than chopsticks. Because there is some food rolled up inside the 肠粉, they may make the oil or soup in the bowl splattered. This can be avoided by cutting the 肠粉 first and securing it with a fork. 🤣
@thecleaverquarterly i guess spoon can also suitable for that. you can use the sharp edge of your spoon to cut the 肠粉 
@jiangshanghan Hmm, interesting. I can definitely see how a knife and fork might be better suited to a food as flat, floppy, and drippy as 肠粉. Though now that you've opened my mind to swtiching up the utensils, I'm wondering ... maybe a spoon?! I already associate spoon-eating with a lot of comfort foods, and 肠粉 definitely falls into that category for me.