Regional dishes & banquets 地方菜与宴席

Jiaoquan 焦圈

A jiaoquan shatters with a brittle crunch and leaves a toasted, lightly oily finish.

Soybean-dusted rice rolls 驴打滚

Each piece combines a soft, elastic wrapper, smooth filling and dry, nutty coating.

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Aiwowo rice balls 艾窝窝

The white exterior is moist and chewy, while the center adds concentrated sweetness and a finer or crunchier texture.

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Pea-flour pudding 豌豆黄

Each square is tender, fine-textured and gently sweet, with a recognizable pea flavor. It should feel smooth rather than sticky like a glutinous-rice cake.

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White-bean rolls 芸豆卷

The texture is tender and fine, with little chew; the filling adds a concentrated sweetness against the mild outer layer.

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Honey-dipped ear pastries 糖耳朵

Fresh pieces combine a lightly firm surface with a dense, chewy interior. Their lasting sweetness makes plain tea a useful accompaniment.

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Walnut cream dessert 核桃酪

The result is softly nutty and spoonable, with a mellow sweetness rather than a crunchy walnut bite.

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Mustard-dressed cabbage rolls 芥末墩

The cabbage remains juicy, while mustard gives a sharp, nose-tingling heat distinct from chili. Vinegar and sweetness may round out the dressing.

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Sweet yam-and-date rolls 糖卷果

The yam supplies a dense, soft body, while dates give deeper fruit sweetness and the glaze makes the surface sticky.

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Hawthorn in syrup 炒红果

Its sweetness is balanced by pronounced hawthorn tartness, with soft flesh and a glossy coating. Chilled servings feel particularly refreshing after fatty dishes.

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Sliced sticky-rice cake 切糕

The rice is compact, chewy and moist, while dates contribute concentrated fruit sweetness. A thin slice can feel more filling than its size suggests.

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Stir-fried dough nuggets 炒疙瘩

The nuggets are pleasantly resilient, with browned edges and seasoning clinging to their uneven surfaces. They eat more like short, chewy noodles than a soup dumpling.

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