Chinese Food 中国美食

Sugar-oil rice balls 糖油果子

The outside is crisp and sticky-sweet, while the inside is elastic and chewy; toasted sesame adds fragrance against the sugar coating.

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Three Cannon rice cakes 三大炮

The cakes are chewy and soft, with nutty soybean fragrance and deep sugar sweetness. Three pieces make a compact but substantial sweet.

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Lai tangyuan 赖汤圆

The wrapper is soft and elastic, surrounding a hot, fragrant center that can flow when bitten. Plain cooking liquid lets the filling remain the focus.

Han Baozi Pork Buns 韩包子

Han Baozi Pork Buns (韩包子) come from Han Baozi, a Chengdu (成都) bun shop that People's Daily calls a famous Chengdu snack; Chinese Wikipedia includes the name in its list of Chengdu snacks.

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Sweet-potato noodles with pork intestine 肥肠粉

Sweet-potato noodles with pork intestine (肥肠粉) is a Chengdu (成都) snack: a bowl of sweet-potato starch noodles topped with pork large intestine.

Sichuan spiced rabbit head 兔头

Sichuan spiced rabbit head (兔头) is exactly what the name says: a whole rabbit's head, cooked and eaten as a snack.

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Juntun guokui 军屯锅盔

The bread is flaky and substantial, with toasted edges and a moist, aromatic center, making one piece more filling than a plain pancake.

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Camphor-tea smoked duck 樟茶鸭子

The meat is deeply savory and smoke-scented, with skin that contrasts with the tender interior.

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Chengdu Cured and Smoked Duck 成都板鸭

Expect a concentrated cured aroma and firmer meat than a fresh poached duck. The regional account describes cooking strips with winter bamboo shoots as one way to use it, bringing the duck's richness into another dish.

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Luodai sorrowful jelly noodles 伤心凉粉

The cool jelly is smooth and mild, while the dressing brings heat, acidity and sometimes numbing pepper.

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Sichuan wontons in chilli oil 红油抄手

In that version, red chilli oil, sesame oil and scallion are mixed with a small amount of cooking liquid. The combination gives a soft wrapper, a savoury centre and an aromatic oily dressing. Other kitchens may change the sweetness, acidity or pepper seasoning.

Bingfen jelly with brown-sugar syrup 冰粉

Bingfen jelly with brown-sugar syrup (冰粉) is a cool, soft, springy jelly set from plant seeds and eaten mostly sweet.

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