A Guide to Popular Chinese Snacks
Chinese Snacks Overview🍤
Specialty Chinese snacks are an essential part of Chinese cuisine and have become a major component of daily life in China. Every region in China has its own unique Chinese snacks, known as local specialties. These Chinese snacks have become an integral part of the local culinary culture, going beyond just satisfying hunger to become a meaningful experience. Local Chinese snacks are often regarded as a ‘business card’ of the region, attracting people from all over to taste them. These specialty Chinese snacks are typically made with local ingredients and highlight the unique characteristics of the area, often reflecting its material culture and social life.
After years of development, specialty Chinese snacks have become an indispensable part of the food culture in China. For example, Baoding’s Daci Pavilion vegetarian noodles in Hebei, the flavored dried tofu and hotpot fish from Pingjiang in Hunan, Old Beijing’s mung bean juice and pea cake, as well as Sichuan’s Liao’s ribs, spicy hotpot, and Bang Bang chicken, and the barbecue and Sha County snacks from Northeast China.
Other examples include Hebei’s donkey meat sandwiches, Shengzhi crispy fish, Daci Pavilion sesame oil and pickled vegetables, Hubei’s Jingwu duck neck, Henan’s Hui noodles, Shaanxi’s lamb soup bread, Tianjin’s “Goubuli” steamed buns, Fuzhou’s meat dumplings, Yunnan’s crossing-the-bridge rice noodles, Chaozhou’s oyster omelet, Xiamen’s taro dumplings, Guilin’s rice noodles, Hefei’s rice dumplings, sesame cakes, and Gong goose. Specialty Chinese snacks have rapidly developed across China, becoming a beautiful and iconic feature of the country’s street food scene.
*Chinese Snacks: Spicy Fermented Tofu
*Chinese Snacks: Sour and Spicy Noodles
Historical Development🥮
In the Song Dynasty, the term “sweet food” appeared in Wu’s Zhongkuilu, referring to desserts. In the Yuan Dynasty, the term “congshi” (snack) appeared in an anonymous work, Jujia Biyong Shilei Quanji, referring to Chinese snack foods like cakes. In Volume 12 of the book, under the “Dietary” section, 14 types of wet noodles, 12 types of dry noodles, 12 types of snack foods, 5 types of fried cheese, and 3 types of powdered foods were detailed. This shows that the habit of eating Chinese snacks was already quite widespread at the time. During the Ming and Qing Dynasties, culinary techniques made great strides, and the production of Chinese snacks became more refined.
In Yangxiaolu, a work by Qing scholar Gu Zhong, 16 types of “flour foods,” 24 types of “fruit-based foods,” 24 types of “porridges,” and 2 types of “powdered foods” were recorded. Li Shiting’s Xingyuanlu described unique Qing Dynasty snacks, including “steamed Western-style cakes” and “steamed egg cakes,” which incorporated Western cake-making techniques. The snacks made using the “Manchu bagel method” in the book also represented Qing-specific snacks. In Wang Rizhen’s Huya, around 20 types of Chinese snacks were listed.
The Modern Chinese Dictionary gives three definitions of “Chinese snacks,” and in this context, it refers to foods such as rice cakes, zongzi (sticky rice dumplings), yuanxiao (sweet dumplings), and oil tea sold in the food industry. In Beijing, snacks are also called “pengtou shi,” meaning “side dishes” distinct from staple foods. The types of Chinese snacks are diverse, ranging from grains, fruits, vegetables, meats, eggs, and dairy products, with every flavor from sour to sweet to spicy, and both hot and cold preparations. It far exceeds the scope of the dictionary definition of “Chinese snacks.”
After years of development, specialty snacks have become an indispensable part of food culture, and local specialty snacks have made their way beyond their hometowns. However, by the later stages of their development, Chinese snacks have taken on a new meaning. While they still focus on fresh, local ingredients, the preparation methods have become more elaborate and sophisticated, requiring more effort and attention than regular meals. These Chinese snacks have become a significant part of local food cultures, no longer just something to fill the stomach between meals.
Vegetarian Snacks🥦
Tamarind Cake – A Specialty of Yunnan
Tamarind cake is a specialty of Yunnan, made from tamarind, a rare fruit from the tropical rainforests of the region. It is processed using a special technique that preserves both the aroma and color of the tamarind, retaining its original fruity taste. The result is a sweet and sour flavor that is refreshing and lingering, with no additives, preservatives, or artificial colorings—truly a green and healthy Chinese snack. The cake’s pure fruit flavor and moist texture make it suitable for people of all ages, satisfying the modern desire for healthier and more nutritious foods. It is often referred to as “chewable fruit juice.” In Yunnan, tamarind pie is also a common variation.
Mianyang Rice Noodles
Mianyang rice noodles boast a history of over 1,800 years. Legend has it that during the Three Kingdoms period, Liu Zhang, the ruler of Shu, met Liu Bei, who had just entered Sichuan, at Fucheng (modern-day Mianyang). Liu Bei had heard that people in Sichuan were skilled in cooking and suggested tasting some local dishes. Liu Zhang then said, “There is a family in the mountains whose wife is an expert cook. She grinds rice into a slurry to make noodles, and with chicken, fish, and meat, she prepares a delicious dish that is boiled and eaten fresh.
The soup is fragrant and flavorful, and it has become well-known.” Liu Zhang asked his servants to bring the woman up to prepare the dish. As soon as the dish arrived, Liu Bei and his generals could smell a spicy and fragrant aroma. Soon, they finished the meal, feeling energized. Liu Bei couldn’t help but exclaim, “How rich and delightful this is, such a delicious treat!” From then on, Mianyang rice noodles were widely imitated, and today, you can find noodle shops lining the streets of Mianyang, all exuding a fragrant aroma.
*Chinese Snacks: Maocai (Spicy Vegetable Stew)
*Chinese Snacks: Yangrou Paomo (Mutton and Bread Soup)
Flavored Fermented Tofu
Fermented tofu is a uniquely Chinese condiment with varieties like red, green, white, and flower-colored fermented tofu. It can be eaten on its own or used to prepare dishes with distinctive flavors. Although it may not seem impressive in appearance, fermented tofu is packed with nutritional value. Like other fermented soy products such as bean curd and fermented soybeans, it is highly recommended by nutritionists for its health benefits. The main ingredient—dried tofu—is already a nutrient-rich food, with protein content ranging from 15% to 20%, comparable to that of meat, and it also contains abundant calcium.
During the fermentation process, the fungi break down the proteins, making them easier to digest and increasing the vitamin content. The microorganisms also decompose phytic acid in soybeans, which enhances the absorption of minerals like iron and zinc, which are otherwise poorly absorbed by the body. Moreover, because these microbes produce Vitamin B12, a nutrient typically absent in plant-based foods, fermented tofu can help prevent pernicious anemia, especially for vegetarians.
The process starts with a base of “white blocks” made from dried tofu. Suitable fungi are introduced, and under the right conditions, they form a white mold on the tofu. While the mold might look a bit intimidating, it’s harmless. The mold’s role is to break down the tofu’s proteins and produce amino acids and B vitamins. The tofu blocks are then processed by rubbing off the mold and salted to create the final fermented tofu product.
Meat-based Snacks🍖
Donkey Meat “Huoshao” (Roast Bun)
Donkey meat “huoshao” originated from Caohe Town in Xushui County, Baoding, and has become popular throughout the Yanzhao region. The saying goes: “Dragon meat in the sky, donkey meat on the ground.” The origins of donkey meat “huoshao” date back to the early Ming Dynasty. When Zhu Di marched to Baoding, his soldiers were starving. One soldier suggested that he follow the ancient tradition of killing horses for food. Horse meat was not particularly flavorful due to its coarse fibers, and people traditionally didn’t eat mule meat. But in desperation, the soldiers boiled horse meat and ate it with the locally made huoshao.
To their surprise, it tasted quite good. As a result, the local people began cooking “horse meat huoshao,” and the dish became famous after the emperor himself tried it. However, this didn’t last long. Due to military needs, horses became strategic resources, so civilians were no longer allowed to use them for food. Thus, donkey meat was introduced as a replacement. Donkey meat has finer fibers than horse meat and is leaner, making it a delicacy throughout history.
Baoding, located in the fertile plains of central Hebei, is known for its ideal conditions for raising donkeys. There are two types of donkeys in Hebei: the Bohai donkey along the coast and the Taihang donkey from the mountains and plains. Baoding donkeys are typically Taihang donkeys, while another variation of donkey meat “huoshao” is made using Bohai donkeys from Hejian. Compared to the Bohai donkey, Taihang donkey is considered more flavorful. Thus, the famous donkey meat “huoshao” was born.
*Chinese Snacks: Bang Bang Chicken
*Chinese Snacks: Flavored Roasted Fish
Flavored Roasted Fish
As the saying goes, “fish eat small.” Nutritional experts have added, “Small fish are more nutritious than large fish.” No wonder my hometown’s Pingjiang roasted fish has always been so popular. As the name suggests, roasted fish is fish that is slow-cooked over a small fire. Unlike dried fish or salted fish, it is roasted to a half-dried, half-moist texture with a golden exterior and fresh interior, combining the freshness of live fish with the crispness of dried fish and the saltiness of preserved fish.
Pingjiang roasted fish is small, about the size of a pinky finger, and its preparation requires great care. The fish must be wild-caught from rivers, ponds, or lakes, and the young tender fish can’t be bred or raised artificially. Pingjiang County, with its high mountains and clear waters, is abundant in these tender fish, which thrive in the pristine waters of the region. Like the people of the mountains, these fish are nourished by the waters of the land.
Imperial Bone-Crisp Fish
Bone-crisp fish, also known as imperial bone-crisp fish, originated in Handan, with the Zhao family credited as the inventors. After the Five Dynasties and Ten Kingdoms period, Zhao Kuangyin, a general of the Later Zhou Dynasty (from Hebei), was traveling with his entourage and happened to try the Zhao family’s bone-crisp fish. It left a lasting impression on him and his companions. In 960, after Zhao Kuangyin ascended the throne as Emperor Taizu, he made Zhao family’s bone-crisp fish an imperial dish, giving it the title of “Imperial Bone-Crisp Fish” in honor of the story of the wandering imperial concubine.
The preparation of this dish is highly meticulous, involving “marinating technique,” “special clay pots,” and “secret traditional ingredients,” all of which combine to create a complex flavor that is enjoyed by all ages. The fish is so tender that you can eat it from head to tail without leaving any scraps behind. The dish became popular across all social classes. However, due to political changes in the Republic of China, the recipe was nearly forgotten.
In 1961, when Chairman Mao visited Handan, he tasted the dish and greatly praised it, appreciating how it made use of ordinary fish without wasting food and how it was beneficial for health. This led to the revival of Imperial Bone-Crisp Fish, and it has since been passed down to the present day.