Street Food - Chinese Cuisine Recipes

10 Recipes

Jianbing

Beijing's iconic breakfast crepe of mung bean batter spread thin on a griddle with egg, crispy wonton, and hoisin.

Shanghai soup dumplings pleated around pork and gelatinized broth that liquefies into a scalding mouthful when steamed.

Flaky multi-layered Chinese flatbreads made by rolling scallion oil into the dough and pan-frying until crispy.

Xi'an's answer to the burger: slow-braised spiced pork chopped and stuffed into a baked flatbread.

Skewers of hawthorn berries or strawberries dipped in shimmering clear toffee until encased in a brittle sugar shell.

Fluffy steamed buns filled with char siu pork, minced pork, or red bean paste, sold hot from bamboo steamers.

Pan-fried pork and soup buns from Shanghai with a crispy bottom, juicy filling, and a sesame-sprinkled top.

Cumin and chili-dusted lamb skewers grilled over charcoal, the definitive street snack of Beijing night markets.

Fermented tofu deep-fried until the outside crisps while the pungent interior turns custard-soft, served with chili sauce.

A Taiwanese egg crepe spread with soy paste and filled with egg, sausage, or vegetables, rolled into a warm cylinder.