Beef Organ With Rice Noodle Roll in Pot
There'due south a misconception that a repast of dumplings is called "dim sum". This is wrong. "Dim sum" is more than a meal, it'due south an experience. An experience you'd become at some of the metropolis'southward diverse dim sum houses. It'southward a repast that consists of various small dishes. Dumplings, steamed seafood, pan-fried radish cakes, pastries and desserts. Yeah, you lot can eat dumplings AT dim sum, merely it doesn't brand the repast. Like how a foursquare is can be classified equally a rectangle, but not the other way around. I visited Yin Ji Chang Fen. As their name says, a spot that specializes in a item dish that'due south served at dim sum – rice noodle rolls or "chang fun".
Yin Ji Chang Fen was founded in the 1950s in Guangdong Cathay. Information technology has expanded with various locations through Hong Kong and Macau. They recently opened their first Montreal location (with five locations in the Greater Toronto Expanse.) Yi Jin Cheng Fen is known for their fresh rice noodle rolls and congee and snacks, all of which are popular quick repast items eaten for breakfast.
Beefiness and shrimp curlicue (韭黃鮮蝦牛肉腸粉)
Their card is extensive with over 20 different rice noodle rolls, 18 congee options and a handful of snacks. I guess when "RICE NOODLE Curl" (chang fen) is literally in your business organization proper noun, yous're going to have to prove that y'all specialize in information technology.
The marinated beef and shrimp with chive roll is ane of Yin Ji's signature dishes. Large tender strips of marinated beefiness carefully rolled with plump juicy shrimps, chives and shredded lettuce. The rice noodle is thin and fragile but robust plenty that it still has some chew to it and doesn't lose its texture.
The rice noodle is thin and delicate just robust enough that it however has some chew to it and doesn't lose its texture.
BBQ pork and chives (叉燒腸粉)
This is my favourite roll; BBQ pork and chive. Each mouthful was a mix of thick slices and diced bbq pork, chives and shredded greens. Information technology's the mix of sweetness pork and the sweet soy sauce and the sharp chives and cilantro that makes a perfect bite. Or maybe it'due south because I dearest char siu so much I'd consume information technology on anything.
Pork liver and chives (韭黃豬潤腸粉)
I as well tried the pork liver and chive roll. The liver was extremely clean tasting. The strong irony flavor you'd normally associate liver with was tame. You lot still know you're eating liver, only the off-putting taste was not a factor. Information technology was balmy plenty to exist hands enjoyed by not-liver eaters. Great choice.
Dough Stick Curl (廣式炸兩腸粉)
This is another one of my accented favourites, the dough stick ringlet. A savoury fried dough stick wrapped in rice noodle. Counter intuitive to wrap something that'south crunchy and fried into a steamed noodle, but it works. In that location is a contrast in textures as well as flavour – the saltiness of the dough and the sweetness of the soy sauce. Highly sought later on in a dim sum business firm (they only make a few at a fourth dimension), Yin Ji makes it to order.
Lai Wan style assorted congee (荔灣艇仔粥)
Congee is a very typical breakfast dish in Asia. A rice porridge often mixed with different ingredients or eaten plain with toppings on the side. The Lai Wan style contrasted congee was a thick rice porridge that independent dissimilar kinds of seafood like squid, fish, as well as pork rinds, vermicelli noodles, peanuts, shredded eggs, scallions and cilantro. Great texture with every seize with teeth. Inherently muted in season, the congee's salty seasoning comes from the mix of toppings.
Pork claret jello congee (豬紅粥)
Yes, yous read that correctly; pork claret jello. It'south exactly what you think it is; coagulated pork blood that'south cut into cubes. There are a agglomeration of cooking applications for pork blood jello similar stir fry and soups, but a classic is in congee. The pork blood literally tastes like nothing. I mean, it tastes a little bit irony, but that'southward virtually it. Cooking with information technology came out of necessity with the school of idea of not wasting anything. Information technology's a great source of vitamin B2, vitamin C, protein, iron, phosphorus, calcium, niacin also as other nutrients. It added a dainty texture to the thick congee.
Pork blood jello. Information technology's exactly what you lot think it is; coagulated pork blood that's cut into cubes.
Hong Kong style curry fish ball (港式咖喱魚蛋)
Fish balls braised in curry is a very pop street nutrient snack in hong kong. The i here is ok. I've had improve. Back-scratch fishballs aren't what y'all come to Yin Ji for anyways.
The rice noodle rolls at Yin Ji Chang Fen are comparable to the ones you find at dim sum in principle, simply completely different. The noodles itself are thinner, simply retains a sure elasticity. They're delicate and refined and the options are a lot more than interesting. At that place are iii rolls in the box per gild. Don't effort to split up them horizontally, they won't separate. Piece them vertically instead.
Yin Ji Chang Fen is a groovy addition to the already popular eating destination that is the Guy-Concordia area. Offering a taste and insight of what is traditionally quick breakfast bites in China. The buzz has been building since their April 1st opening that has seen ridiculous lineups. Don't allow this deter you. PROTIP: Order in advance and preferably during the week. I ordered online and picked upwards around lunch time and there was no lineup.
Yin Ji Chang Fen
1861 Saint-Catherine St West.
(514) 932-3621
https://yin-ji-chang-fen-mtl-eating place.business.site/
Source: https://shutupandeat.ca/2021/04/07/world-famous-rice-noodle-rolls-at-yin-ji-chang-fen/
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