Presenter, comedian and actor Jayde Adams joins Andi Oliver this week to discuss a mutual favourite dim sum dish: cheung fun. These steamed rice noodle rolls filled with pork, prawns or other delicious things weren’t familiar to Jayde until relatively recently. Although she grew up with a close family connection to Chinese cooking, it was her mum who introduced her to the joys of dim sum in a Chinatown restaurant on a visit to London.

Andi and Jayde learn about the extensive history in China of cooking with rice noodles like this, and also about the interesting possibility that the dish may have evolved in the absence of another ingredient. Kimberley Wilson explains the science behind why this type of steamed noodle dish remains delightfully chewy and bouncy despite not containing any gluten. And you’ll never guess what technological innovation Jayde’s planning to install in her new kitchen; probably no use for making her own dim sum though!

Food Scientist: Kimberley Wilson

Food Historian: Neil Buttery

Producer: Lucy Dearlove

Exec Producer: Hannah Marshall

Sound Design: Charlie Brandon-King

Assistant Producer: Bukky Fadipe

A Storyglass production for BBC Radio 4

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