Eating your way around China’s bustling street food is the perfect way to explore its culinary scene. There’s an endless selection of options, which include crepes, dumplings, rice balls and even a burger. Here Culture Trip lists some of the best street food you’ll find in China.
Jianbing (Chinese crepes)
Known as the Chinese crepes, jianbing is one of the most common street foods eaten for breakfast in China. It is easily accessible around street corners, outside of subway stations and tourist attractions. Though the types of jianbing vary by city, the main ingredients are generally the same. The dough is made of wheat and grain flour and fried on a griddle with egg as the base. Meanwhile, the centre is filled with scallions, lettuce, cilantro and rich chilli sauce.
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Jiaozi (Chinese dumplings)
Filled with vegetables and/or meat, jiaozi – or Chinese dumplings – are common street foods. They are shaped like ancient gold ingots, which were believed to bring you good luck. They are often shallow fried or deep fried and eaten with a dip of soy vinegar sauce for flavour. One bite releases a mouthful of hot, juicy broth that reaches every sense on the tongue, creating an explosive mixture of flavours. Jiaozis are eaten all throughout the year, but more so on Chinese New Year.
Pai gu nian gao (Pork chop with rice cakes)
Pai gu nian gao is essentially a Chinese dish with pork chops and fried rice cakes. The pork chop is marinated and boiled with oil, sugar, sauce and ginger, while glutinous rice flour is ground into a paste, sliced into thin, small segments, wrapped around the pork chop and then fried. The cooking process results in a hot, slightly sticky, compact meal that conceals the juicy flavours of the pork chops as well as the sauce.
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Cifantuan or ci faan (Glutinous rice balls)
Cifantuan or ci faan are rice balls filled with various flavourful local ingredients. The most common types are the savoury kinds. These include aha cai (pickled vegetables), rousing (pork floss) and youtiao (long golden-brown strips of deep-fried dough). There are also the sweet variations, which consist of the same ingredients as the savoury ones, but with added sugar as well as sesame. Cifantuan are one of the most popular breakfast dishes along the streets of Nanyang Lu and Xikang Lu in Shanghai.
Baozi (Chinese bread buns)
Baozi are dough buns often filled with juicy meat such as barbecued pork and/or vegetables, and steamed in steaming trays made of bamboo. They are prepared similarly to the way jiaozi dumplings are prepared – the only difference is that baozi consist of thicker dough, as well as a larger amount of filling. They often appear in two sizes: Dabao (“big buns”), which are the most common forms of baozi sold by street vendors, and Xiaobao (“small buns”).
Huo guo (Hotpot)
Huo guo, more commonly known as hotpot, is a Sichuan specialty that has spread its influence throughout the country. Over time, many variations have developed in each region of China, using different meat as well as soup bases, sauces and condiments. The most famous of all huo guo is the Chongqing ma la hotpot, which adds Sichuan pepper to the boiling meat broth. It is known to leave a burning and spicy sensation on the tongue.
Rou jia mo (Chinese burger)
Rou jia mo is a Chinese version of the American hamburger, except the buns are thinner and flavoured with meat gravy and chilli paste – rather than ketchup and mustard. The meat is shredded rather than forming a large, circular patty. Each vendor sells rou jia mo with his or her own special filling of spiced mix. The two most common types are Shaanxi Province’s lazhirous jiamo, which is made with pork in gravy, and Ningxia Hui Autonomous Region’s yangrou roujiamo, which is made with lamb.
Donkey meat sandwich
According to historical records, donkey meat has been a Chinese delicacy since the Ming Dynasty. Back then, it was eaten for military men’s survival. Today it is an easily accessible, popular, common street food that is simple to carry on the go, particularly in Baoding. The donkey meat is first shredded and then stewed with a mix of various spices and sauces. This results in a juicy, savoury batch of meat that is placed inbetween two sandwich buns.
Chuan’r (Chinese kebabs)
Chuan’r, also known as kebabs, are pieces of meat skewered onto thinly cut bamboo sticks. Any kinds of meat or even vegetables are used. Street vendors prepare them by coating the meat with salt, dried chilli flakes and ground cumin spice, and then mixing all three ingredients together before barbecuing the marinated meat over charcoal fires until they are well cooked. Chuan’r are common throughout China, but they are mostly eaten at outdoor night stalls called dapaidang during the summer.
Bing tanghulu (Candied hawthorns)
Bing tanghulu are Chinese hawthorns covered with a hardened coat of sugar syrup and skewered onto long thin sticks. They taste both sour and sweet – similar to mini candy apples, but more sour, astringent and granular. Though tanghulu come with other fruits such as strawberries or apples, the most common and popular version, which is found in central Beijing, is stuffed with haws. The exterior is crunchy and sweet, while the interior is soft, sweet and sour due to the fruit.
Banmian (Chinese noodle soup)
Banmian is a popular Chinese noodle dish that commonly uses fish stock, particularly anchovy stock, as the base for the soup. In most cases, the ingredients include egg noodles that are made of eggs, flour, mushrooms and anchovies. However, variations of noodle soups can use substitutes or additional ingredients such as sausages, chicken drumsticks, chilli or Sichuan peppers. Depending on the vendor, banmian, especially the soup, leaves a flavourful aftertaste that lingers on the tongue for hours.
Cong you bing (Deep-fried scallion pancakes)
Cong you bing, more well known as scallion pancakes, are thin flatbreads layered with spiced scallion and deep-fried with oil. They are essentially the Chinese version of Western pancakes, but made with dough rather than batter. Just as pancakes are an essential part of breakfast in America or European countries, cong you bing is a regular breakfast item found as a common meal along China’s streets. Though greasy, they are known for their flavourful and juicy initial taste and aftertaste.
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As a passionate enthusiast with a deep knowledge of Chinese street food, let me take you on a flavorful journey through the bustling culinary scene of China. The article you provided introduces a variety of mouth-watering street food options that showcase the rich and diverse tapestry of Chinese cuisine. I'll delve into each concept mentioned, drawing on my expertise to provide additional insights.
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Jianbing (Chinese Crepes): Jianbing, often referred to as Chinese crepes, is a popular breakfast street food in China. These delectable treats are commonly found on street corners, outside subway stations, and tourist attractions. The main ingredients include a wheat and grain flour-based dough fried on a griddle, with egg serving as the base. The center is filled with scallions, lettuce, cilantro, and a flavorful chili sauce. Jianbing's regional variations add to the excitement of exploring this delightful dish across different cities in China.
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Jiaozi (Chinese Dumplings): Jiaozi, shaped like ancient gold ingots, are dumplings filled with vegetables and/or meat. These common street foods are often shallow or deep-fried and enjoyed with a dip of soy vinegar sauce. What sets jiaozi apart is the burst of hot, juicy broth upon the first bite, creating an explosion of flavors. While jiaozi are consumed throughout the year, they hold special significance during Chinese New Year.
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Pai Gu Nian Gao (Pork Chop with Rice Cakes): Pai Gu Nian Gao is a savory Chinese dish that combines pork chops and fried rice cakes. The pork chop is marinated and boiled with oil, sugar, sauce, and ginger. The glutinous rice flour is then ground into a paste, sliced into thin segments, wrapped around the pork chop, and fried. The result is a hot, slightly sticky, and compact meal that encapsulates the juicy flavors of the pork chops and the sauce.
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Cifantuan or Ci Faan (Glutinous Rice Balls): Cifantuan or Ci Faan are rice balls filled with various flavorful local ingredients. The savory types include pickled vegetables, pork floss, and long golden-brown strips of deep-fried dough. There are also sweet variations, adding sugar and sesame to the mix. Cifantuan is a popular breakfast dish along the streets of Nanyang Lu and Xikang Lu in Shanghai.
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Baozi (Chinese Bread Buns): Baozi are dough buns filled with juicy meat such as barbecued pork and/or vegetables, steamed in bamboo trays. The preparation is similar to jiaozi dumplings, with the main difference being the thicker dough and a larger amount of filling. They come in two sizes: Dabao ("big buns") and Xiaobao ("small buns"), commonly sold by street vendors.
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Huo Guo (Hotpot): Huo Guo, or hotpot, is a Sichuan specialty with various regional variations throughout China. Chongqing ma la hotpot, the most famous, includes Sichuan pepper in the boiling meat broth, leaving a burning and spicy sensation on the tongue. Hotpot involves cooking raw ingredients in a shared pot of simmering broth, making it a communal and interactive dining experience.
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Rou Jia Mo (Chinese Burger): Rou Jia Mo is a Chinese version of the hamburger, featuring thinner buns flavored with meat gravy and chili paste. The meat is shredded, and each vendor adds their special mix. Popular types include Shaanxi Province’s lazhirous jiamo with pork in gravy and Ningxia Hui Autonomous Region’s yangrou roujiamo with lamb.
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Donkey Meat Sandwich: Donkey meat, historically eaten for survival, has become a common street food, particularly in Baoding. Shredded donkey meat is stewed with various spices and sauces, resulting in a juicy and savory filling placed between two sandwich buns.
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Chuan'r (Chinese Kebabs): Chuan'r, also known as kebabs, features pieces of meat skewered onto bamboo sticks. Street vendors coat the meat with salt, dried chili flakes, and ground cumin spice before barbecuing over charcoal fires. Chuan'r is commonly enjoyed at outdoor night stalls called dapaidang during the summer.
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Bing Tanghulu (Candied Hawthorns): Bing Tanghulu consists of Chinese hawthorns covered with a hardened coat of sugar syrup, skewered onto thin sticks. These sweet and sour treats, similar to mini candy apples, are a popular street snack, with the most common version found in central Beijing featuring haws.
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Banmian (Chinese Noodle Soup): Banmian is a popular Chinese noodle dish using fish stock, often anchovy-based, as the soup base. The dish typically includes egg noodles, mushrooms, and anchovies, but variations may incorporate sausages, chicken drumsticks, chili, or Sichuan peppers. Banmian leaves a flavorful aftertaste that lingers on the palate.
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Cong You Bing (Deep-Fried Scallion Pancakes): Cong You Bing, or scallion pancakes, are thin flatbreads layered with spiced scallion and deep-fried with oil. These savory pancakes, akin to their Western counterparts, are a common breakfast item found along the streets of China, known for their greasy yet flavorful taste.
Embarking on a street food adventure in China offers a tantalizing experience, where each bite tells a story of culinary tradition and regional flair.
