Discover Chinese food
Local dishes, ingredients and the stories behind them.

Douzhi 豆汁儿
Expect a distinctly sour, earthy aroma and a thin texture, quite different from sweet soy milk. The pickles and fried dough change the balance of each mouthful.
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Tanghulu 冰糖葫芦
The shell shatters before the juicy, sharply tart fruit comes through. Warm weather and moisture soften the coating.
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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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Cream-fried cakes 奶油炸糕
The thin fried exterior gives way to an airy, tender center, with a mild sweet and eggy aroma.
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Sour-plum drink 酸梅汤
It combines smoky fruit, firm acidity and sweetness rather than tasting like ordinary fresh-plum juice. Different shops vary considerably in concentration and sugar.
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Sweet grain-flour pudding 茶汤
The base is smooth and spoonable, with a gentle grain aroma; crunchy toppings interrupt its soft texture.
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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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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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