Street food & snacks 街头小吃

Dandong Pounded Rice Cake 丹东打糕

Dandong Pounded Rice Cake (丹东打糕) is the dagao of the Korean ethnic group (朝鲜族) as made in Dandong (丹东), Liaoning: glutinous rice steamed and then pounded into a cake.

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Jinzhou Pot-Steamed Flatbread 锦州烀饼

Jinzhou Pot-Steamed Flatbread (锦州烀饼) is represented by doujiao hubing (豆角烀饼), a dish in which flatbread cooks over beans, potatoes and meat.

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Pan-Fried Starch Jelly with Seafood 海鲜焖子

Pan-Fried Starch Jelly with Seafood (海鲜焖子) is menzi, a northern Chinese snack of set starch jelly fried on a griddle, served with shrimp, squid or other seafood, as it is cooked in Dalian (大连) and Dandong (丹东) in Liaoning.

Mongolian Stuffed Pancake 蒙族馅饼

Mongolian Stuffed Pancake (蒙族馅饼) is a thin, meat-filled pancake made by the Mongols of Fuxin (阜新), Liaoning.

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Lama Cake 喇嘛糕

Lama Cake (喇嘛糕) is a traditional baked pastry of the Mongol people, presented by the county government as a food speciality of Fuxin Mongol Autonomous County (阜新蒙古族自治县), in north-western Liaoning under the administration of Fuxin (阜新) city.

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Laoshitai Pastries 老世泰糕点

Laoshitai Pastries (老世泰糕点) are the Chinese-style cakes and biscuits of Laoshitai (老世泰), an old pastry house in Liaoyang (辽阳), Liaoning.

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Dengta Big Flatbread 灯塔大饼

Dengta Big Flatbread (灯塔大饼) is listed among the local specialties of Liaoyang, Liaoning. The term 饼 points to cakes or flatbreads.

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Kazuo Wantuo Starch Jelly 喀左碗砣

Kazuo Wantuo Starch Jelly (喀左碗砣) is listed among the local specialties of Chaoyang, Liaoning. It is grouped here with regional dishes & banquets; retain the complete Chinese name when comparing local menus.

Chaoyang Jujube Steamed Cakes 朝阳大枣饽饽

Chaoyang Jujube Steamed Cakes (朝阳大枣饽饽) is listed among the local specialties of Chaoyang, Liaoning. The name includes 枣 (jujubes).

Pot-Steamed Flatbread 烀饼

Pot-Steamed Flatbread (烀饼) is listed among the local specialties of Huludao, Liaoning. The term 饼 points to cakes or flatbreads.

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Pounded rice cake 打糕

The cake is dense, stretchy and gently grain-sweet; the coating adds a dry, nutty contrast. It firms as it cools and ages.

Jilin pan-fried starch jelly 吉林煎粉

Browned edges give way to slippery, springy jelly; sesame adds nuttiness, with garlic and vinegar often providing sharper notes.

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