Baked Recipes

A famous Shunde dessert that seems like magic. A solid block of sweetened milk is cut into rectangles, coated in a light batter, and deep-fried, resulting in a crispy shell with a hot, melting, creamy interior.

The softest, silkiest tofu you will ever eat. Served warm in delicate, trembling scoops, drowned in a clear, sweet ginger syrup. A beloved traditional street dessert.

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 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.

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.

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.

A very traditional, crunchy, deeply fried dough snack twisted into a beautiful braid. Famous in Tianjin, it can be made sweet with sugar and sesame, or savory with five-spice.

The iconic Northern Chinese winter street snack. Tart, bright red hawthorn berries skewered on bamboo sticks and coated in a shatteringly crisp, transparent shell of hard sugar candy.

Considered one of the world's oldest sandwiches. A crispy, pan-baked flatbread stuffed to the brim with incredibly tender, deeply spiced, slow-braised pulled pork belly.

The crown jewel of Cantonese BBQ (Siu Mei). A whole goose marinated with five-spice inside its cavity, air-dried, and roasted until the skin is paper-thin, crispy, and the meat is succulent.