Snack Recipes

A traditional Manchu snack that became wildly popular across China. Fluffy strands of fried egg batter bound together by a sticky, sweet maltose syrup into a soft, chewy block.

The classic bakery treat often gifted during Chinese New Year. A crumbly, sandy, incredibly buttery cookie infused with almond extract and topped with a single whole almond.

A fast, incredibly satisfying party snack. Square wonton wrappers are folded around a tiny dab of seasoned pork and deep-fried into light, crunchy, golden bows.

The classic Chinese appetizer. A thin, shatteringly crisp wheat wrapper encasing a savory, finely julienned filling of pork, cabbage, and mushrooms.

A beloved retro dim sum and banquet appetizer. Triangles of white bread are thickly spread with a bouncy, savory shrimp paste, coated in sesame seeds, and deep-fried until perfectly crisp.

A Hakka classic widely eaten as a dim sum snack. Thick slices of Chinese eggplant stuffed with a savory shrimp and pork paste, pan-fried, and braised in a dark garlic sauce.

A classic, comforting steamed bun. The dough is stark white, incredibly soft and fluffy, encasing a generous center of sweet, rich red bean paste.

The most iconic Hong Kong bakery bun. A pillowy soft, slightly sweet bread topped with a crumbly, cookie-like crust that resembles the exterior of a pineapple. Contains no actual pineapple.

A savory, umami-packed dim sum staple. Grated daikon radish mixed with rice flour, Chinese sausage, and dried shrimp, steamed into a cake, then pan-fried until crispy on the outside.

The crown jewel of Hong Kong bakeries. A perfectly flaky, crumbly shortcrust pastry shell filled with a bright yellow, impossibly silky, wobbly sweet egg custard.

A classic dim sum and bakery treat. Deep-fried glutinous rice balls covered in white sesame seeds, boasting a crispy, nutty exterior, a chewy mochi-like shell, and a sweet red bean filling.

The indispensable delicacy of the Mid-Autumn Festival. A dense, rich pastry with a beautiful, intricately patterned soft crust, stuffed with sweet lotus seed paste and salted egg yolks.