Fried Recipes

The indispensable cornerstone of a traditional Chinese breakfast. Freshly ground, rich, creamy soy milk served piping hot and lightly sweetened, perfect for dipping fried dough sticks (Youtiao).

A sweet, chewy, golden-orange pan-fried dessert. Made by blending steamed kabocha squash with glutinous rice flour, stuffed with red bean paste, and coated in sesame seeds.

A refreshing, translucent, golden-brown dim sum dessert cake. It boasts a perfectly bouncy, slightly chewy texture (thanks to water chestnut flour) loaded with crunchy bits of fresh water chestnut.

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.

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.

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 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.

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.

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.