Chinese Snack
A Chinese snack is street food. Tea-egg from a hot pot at a corner store, scallion pancakes off a cast-iron flat-top, a paper cone of preserved fruit. Eaten walking, eaten on a stool, eaten standing.
Featured chinese snack recipes
- Scallion pancake, layered — Iris · Shanghai, China · Hot-water dough, scallion oil rolled in, the layers come from rolling.
- Tea eggs, soy and five-spice — Iris · Beijing, China · Soft-boiled eggs cracked all over, simmered in tea-soy-spice. Two days.
- Siu mai, pork and shrimp — Mei Wong · Hong Kong · Mei: open-top wonton wrappers, pork and shrimp filling, roe on top.
- Cantonese spring rolls — Iris · Guangzhou, China · Cabbage and pork filling, thin wrapper, two fries — soft then crisp.
- Mooncake, Cantonese savory — Iris · Guangzhou, China · Lotus-seed paste, salted yolk, the press that signs the cake.
- Red-bean steamed buns — Iris · Shanghai, China · Sweet yeasted dough, sweet red-bean paste, twelve-minute steam.
- Tanghulu, candied haws — Iris · Beijing, China · Hawthorn berries on a skewer, dipped in cooked sugar, glassy shell.
- Chao shou, spicy wontons — Chen Wei · Chongqing, China · Chen Wei: small pork wontons in a chile-oil sauce. Sichuan’s answer to xiao long bao.
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