Jiaoquan 焦圈
Jiaoquan is featured among the local specialties of Beijing.
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Crisp fried dough rings commonly partnered with douzhi.
How it is made
Small rings of wheat dough are deep-fried until dry and golden, with very little soft dough remaining inside. They are normally served ready to eat rather than filled.
Flavour & texture
A jiaoquan shatters with a brittle crunch and leaves a toasted, lightly oily finish.
Local roots & traditions
In old Beijing breakfast combinations, the rings commonly accompany fermented douzhi and pickled vegetables. Their plain fried flavor balances the drink's much sharper character.
How to order Jiaoquan
Order one ring alongside douzhi first; it loses its signature crunch when soaked for long.
More dishes to compare
Explore related local specialties and compare their names, preparation notes and ordering guidance.
Cream-fried cakes 奶油炸糕 →
A soft flour mixture enriched with ingredients such as egg and dairy is portioned into hot oil, where it puffs into small golden cakes. Recipes differ from ordinary filled glutinous-rice fried cakes. The thin fried exterior gives way to an airy, tender center, with a mild sweet and eggy aroma.
Bean-filled sesame pastries 蛤蟆吐蜜 →
Sweet bean paste is enclosed in sesame-coated wheat pastry and baked until the crust cracks, exposing some of the filling. The visible seam is part of its recognizable appearance. The shell is dry and crisp around a dense, sweet center, with toasted sesame adding fragrance.
Questions before you order
What name should I show when ordering?
Show 焦圈 for Jiaoquan. Order one ring alongside douzhi first; it loses its signature crunch when soaked for long.
