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Youtiao may also be known as a Chinese cruller, [4] Chinese oil stick, [5] Chinese donut [sticks], and fried breadstick, among others. In other Asian countries, they may also be called bicho, you char kway, cakwe, cakoi, kueh, kuay, shakoy or pathongko , among other names.
Deep-fried flour balls covered with sesame seeds Bolang baling (also known as odading) Indonesia: Deep-fried sweet dough balls covered with crystal sugar or sesame seeds. Possibly influenced from the Dutch Oliebollen. Bolinho de chuva: Brazil: Deep-fried sweet dough balls Bomboloni: Italy: Similar to German Berliner, with a cream (or chocolate ...
Mianwo is a deep-fried, donut-shaped snack from Wuhan in Hubei province in central China. It is made from soy milk, rice milk, flour, sesame, and chopped Chinese scallion. Mianwo usually has a salty taste, but a sweeter variant may be made with diced sweet potato.
Ox-tongue pastry (Chinese: 牛脷酥; pinyin: niúlìsū; Jyutping: ngau 4 lei 6 sou 1) or horse-ear pastry (Chinese: 马耳; pinyin: mǎěr), also referred to as Chinese doughnut, is a Chinese pastry that is popular in south China in the provinces of Guangdong and Fujian.
Steve went for the Dragon & Phoenix ($14.95) chef's special, featuring shrimp with mixed vegetables in a brown sauce and a sizable serving of General Tso's deep-fried chicken in a spicy orange sauce.
Ham chim peng (Chinese: 鹹煎餅; Chinese: 咸煎饼; pinyin: xiánjiānbǐng; Jyutping: haam4 zin1 beng2; lit. 'salty fried pancake'), also spelt hum chim peng, known in Singapore and Malaysia as haam ji peng, hum ji peng, or ham ji peng, [1] is a deep-fried hollow doughnut of Cantonese origin. Commonly eaten as a breakfast food, it is ...
Twisted doughnuts are yeast donuts or sticks of pastry made from wheat flour or glutinous rice flour, deep-fried in oil. [1] In China, they are known as mahua (麻花); [2] in Korea, they are known as kkwabaegi (꽈배기), [3] and in the Philippines, they are known as shakoy and pilipit, in Japan, they are known as sakubei . [4]
The gato zinzli originated from China and was introduced in Mauritius by the Chinese migrants from Guangzhou and Guangdong in the 18th or 19th century. [10] It is deep fried until it is slightly chewy and crispy outside before being coated with sesame seeds; it is made of sweet potato, glutinous rice, and sometimes, with red bean paste.