Snow-coat bean-paste puffs 雪衣豆沙
Snow-coat bean-paste puffs is featured among the local specialties of Jilin.
Egg-white batter forms a soft pale shell around sweet bean paste. This classic Jilin dessert is best eaten freshly cooked.
How it is made
Sweet bean paste is enclosed in a light whipped-egg-white coating and fried gently so the outside stays pale and puffy. A little sugar is often added at serving.
Flavour & texture
The shell is airy and soft rather than brittle like a breadcrumb crust, surrounding a smooth, dense sweet center. It loses volume and lightness as it waits.
Local roots & traditions
Xueyi dousha is a recognizable Jilin dessert and a test of control over egg foam and frying.
How to order Snow-coat bean-paste puffs
Order it to finish the meal and eat promptly.
More dishes to compare
Explore related local specialties and compare their names, preparation notes and ordering guidance.
Guobaorou sweet-and-sour pork 锅包肉 →
Thin pork slices are coated in a starch batter, fried and quickly glazed with a sweet-and-sour sauce. A second frying stage is commonly used to build a light, crisp shell. The crust should crack before giving way to tender pork, with vinegar cutting through the sweetness. The sauce is best as a thin coating.
Sticky bean-filled buns 黏豆包 →
A dough based on sticky grain flour is filled with cooked beans, shaped into small buns and steamed. Grain mixtures and whether the bean filling is sweetened vary between makers. The wrapper is dense, chewy and slightly tacky, surrounding a softer, grainy bean center. A warm bun is more supple than a cold one.
Questions before you order
What name should I show when ordering?
Show 雪衣豆沙 for Snow-coat bean-paste puffs. Order it to finish the meal and eat promptly.
Sources & reading
Recipes and servings vary between kitchens.