When traveling to a foreign country, it can be a rather nerve-wracking experience when ordering something; and instead of receiving the tempting treat you’d hoped for, you get something closer to a Frankenstein monster on your plate. How to avoid this happening while in China? Keep reading for our handy guide of top street foods to try.
- Dumplings – jiaozi ( pronounced Joww-za)
Those who haven’t tried a dumpling are missing out on a very filling meal. A dumpling is simply dough moulded around a mixture of meat and vegetables, then boiled or deep fried and served with soy sauce. The meat is usually beef, chicken, or shrimp.
- Stinky Tofu – chou doufu (pronounced cho-do-fuu)
Although it may not have the most appetising English name or smell, chou doufu is a great evening snack. It’s made by fermenting tofu in a mixture of milk, vegetables and meat – usually for around three months. It’s then served steamed, stewed, cold, or fried along with chili sauce for an extra kick. Yes it may smell like your hippy friends feet, but the taste is absolutely phenomenal!
- Spring Roll – baobing (pronounced baw-bing)
If you’re after a vegetarian option, then this steamed spring roll should be right up your alley. It’s made by finely slicing a variety of vegetables, such as turnips, beans, and lettuce, and then coating them with a very thin layer of dough. This is then deep fried or steamed and served along with a sauce. The filling, for those who like their meat, can include pork or shrimp if you ask. In some places, baobing is known as popiah.
- Chinese Crepes – Jian Bing (pronounced gee-ahn bing)
Commonly, jian bing is considered to be the Chinese version of the French crêpe, but without the option of having one with a dessert filling. It is formed by rolling out a very thin pastry, and then filling it with savoury ingredients such as spring onions, chili pieces, eggs, and herbs. It’s usually served at most stands all day.
- Spicy noodles – Hokkien Mee (pronounced Hoeh-key-in me)
This noodle dish is perfect for those who like their food spicy. It is created with thick noodles, either egg or rice, that are then stir-fried and served up with egg, prawns, and squid, along with sambal (a spicy chili-based sauce). Vegetables such as zucchini, peppers, and carrots are also occasionally added. It looks a lot like a stir-fry, but don’t be fooled, it has a kick you won’t soon forget.
- Sand Tea Noodles – Sha Cha Mian (pronounced Shaar-Cjya-Myan)
Though its name does not conjure up delectable imagery, sand tea noodles are one of the tastiest and cheapest foods available. They are served in a disposable cup, and their muddy colour comes from the crushed peanut sauce. They have a noodles filling and you can add in other ingredients such as pork, squid, and shrimp.
- Skewered Meat – Satay Sticks (pronounced Sat-hey)
Satay stalls can be found everywhere, and Western visitors will likely see these and fondly remember enjoying a kebab or sosatie with friends. The satay choices vary, but predominantly consist of skewered meat such as chicken, goat, or pork, that have been flavoured, grilled, and served with a sauce, usually a spicy peanut one. Some street salesmen even serve squid this way – and if you’re a seafood lover, you have to try this at least once.
- Rice Porriage – Laba congee (pronounced lah-bah con-g)
For those in search of a semi-normal breakfast, ask around for Laba congee in the mornings. It is a rice porridge that has added nuts, beans, and fruit. It’s not quite up to the standard of oats, but it’s tasty nonetheless. It is also served during the Laba Festival, held annually on the 8th of December.
- Carrot Cake – Chai Tao Kway (pronounced Chigh To Quay)
This tasty dish, despite its name, does not actually contain carrots. It has a base of shredded daikon (white radish) with eggs, rice flour, green onions, and garlic stir-fried together. As is, it appears white, though there is a darker version that contains soy sauce.
- Sugar Soup – Longan Tong Sui
For those trying to find a sweet treat, keep your eye out for Longan Tong Sui, usually abbreviated to Tong Sui. This term used to mean just sugar water, but now encompasses a range of street desserts which have a soup-like consistency. They are made from fruit, red dates, snow fungus, and sugar, and are a perfect pick-me-up when served cold – though you can also get them hot.
Author: Roseanna McBain is a writer for TravelGround. She enjoys trying cuisines from around the world, and attempting to re-create them at home, learning about new cultures, and exploring the beautiful South African scenery.