Top 30 most popular Chinese snacks worth a try 

Chinese cuisine is diverse, each city has its own specialties, and snacks are endless. Among the many Chinese snacks, some of them are so popular that they are closely related to Chinese lives and can be found in all three meals of the day. China's top ten snacks are spicy hot, Beijing duck, pancake fruit, stinky tofu, hot and sour noodles, meat bun, hot dry noodles, snail noodles, intestinal noodles, cold skin, dog's buns, Guilin rice noodles, mutton bun, over the bridge rice noodles, spicy soup, Lanzhou ramen, the following article is an inventory of China's 30  snacks. 

China's top ten snacks list, mainly based on the domestic popular snacks, its network search heat, search index, well-known degree, the national popularity, combined with the "China Catering Report", 2021 China's snack industry catering big data research report and other data information comprehensive collation.

Top 10 most popular Chinese snacks 

Spicy hotpot

According to the data of China Catering Report, the share of spicy hotpot in the market far exceeds that of other snacks ranked first, and is the most favorite snack of the nation. As the most distinctive and representative of the "Sichuan flavor" in Sichuan and Chongqing, hot and spicy food is very popular. Spicy hotpot can be made according to your favorite taste, adding seasonings and soup base, with full color and flavor. Spicy hotpot is the predecessor of spicy hotpot and can be said to be a simplified version of hotpot, large and small spicy hotpot stores, and stalls, all over the streets and alleys, can be said to be a beautiful scenery of the city of Sichuan and Chongqing.

Beijing duck 

Beijing duck is both a famous dish and a snack. With its red color, tender meat, mellow taste, and fatty but not greasy characteristics, Beijing duck is known as "the world's delicious" and is a famous dish in Beijing with a world reputation. The roasted duck was already recorded in the "Food and Treasures" during the Northern and Southern Dynasties in China and was a court food at that time. The roast duck is made from high-quality meat duck Peking duck, roasted over charcoal with fruitwood, with red color, fatty but not greasy meat, crispy outside and tender inside. Beijing duck is divided into two schools, and the most famous duck restaurants in Beijing are the representatives of both schools.

Pancake fruit

Pancake Fruit was included on CNN's list of the world's 23 best national roadside stalls in 2017. As a result, it appears that pancake fruit is not only a national snack but also one of the most popular snacks around the world. Mung bean flour, eggs, and (doughnut) or thin crispy pancakes with noodle sauce, minced green onion, cilantro, and chili sauce (optional) as condiments. Pancakes, one of Tianjin's most popular snacks, are also eaten for breakfast by Tianjin residents who follow the traditional method: the only ingredients used in pancakes are mung bean noodles, dough sticks (or fruit castor), green onions, sesame seeds, and other condiments.

Meat bun 

In Shaanxi Province, there are "meat bun with preserved meat sauce" which uses Baiji bun, Baoji Xifu's meat bun with shame (put vinegar in the meat bun), and Tongguan's meat bun (different from Baiji bun, its bun has a charred yellow appearance, clear stripes, internal layer shape, puffy body, crispy skin and tender inside, the firework is excellent, the temperature is better when eating to hot hands, and the old Tongguan meat bun (The bun is a hot bun with cold meat, the bun is crispy and fragrant, not greasy).  

Hot dry noodles

It is a special snack in Wuhan, Hubei Province, originally a specialty of Wuhan, and is very popular in many places in Hubei. With the increase in the population of Hubei people in other provinces and cities, Wuhan hot dry noodles can be found in many places and are one of the favorite noodle dishes of many people.  It is one of the four most famous noodles in China, along with Henan chow mein, Shanxi knife-cut noodles, and Sichuan Dan Dan noodles. The noodles are slender and tense, yellow and oily in color, and tasty. Mixed with sesame oil, sesame sauce, spicy powder, and five spice pickles, the noodles are full of color and flavor.  

Marinated Hot Pot

A traditional Beijing snack, marinated hotpot is made by cooking the hotpot together with stewed pork intestines and lungs, supplemented with fried tofu slices, blood bean curd, marinade, adding garlic sauce, soybean curd sauce, cilantro, and other auxiliary ingredients to make the hotpot transparent but not sticky, and the meat rotten but not bad, which is quite popular among Beijingers.

Spring rolls

Also known as spring rolls and pancakes. It is a traditional food of Chinese folk festivals. Folk too to their own home for food, often used for guests. The traditional folklore of making and eating spring cakes on spring day has been around for a long time. Now there are many proverbs about spring rolls, such as "a volume can not be spring", "Longshengtang spring rolls - not people inside and outside" and so on, the meaning of spring here is the auspicious signs of spring.

Sausage noodles

The reason why intestine noodles are called intestine noodles is because of the sausage-like structure, a thin layer of powder skin, encompassing everything. The softness and fragrance of the noodle skin, mixed with the richness of the filling and the bitterness of the sauce, melt in the mouth at the moment of the highest mystery of the noodle.

In Guangdong, intestinal noodles are divided into two major schools: Guang-style and Chaoshan.

Canton-style sausage noodles are often served for breakfast, and the fillings are most commonly barbecued pork, beef, fish slices, fresh shrimp and leeks, etc.; the sauce is made by boiling soy sauce until the fishy taste of beans is gone, adding oil and seasoning to the mix. 

Pig's Blood Soup with Large Intestine

It is a common snack in Taiwan's night markets, as it nourishes blood and liver, strengthens the stomach, and has a Q-smooth texture.

Henan Chow Mein

One of the "Top Ten Noodles in China", is a traditional Chinese snack with meat, vegetables, soup, and rice. Chow Mein is a kind of noodle dish like wide noodles, made of high-quality high gluten flour, supplemented with soup and many kinds of side dishes. Soup has good gluten and high nutrition.

Soup with the best tender lamb, lamb bones together for more than five hours, first with a high fire rolling vigorously and then with a low fire, which under seven or eight herbs, bone oil are boiled out, boiled out of the soup white and bright, as if buttermilk, so some people also called white soup.

The side ingredients are shredded seaweed, shredded bean curd, vermicelli, cilantro, quail eggs, sea cucumber, squid, etc., and then served with cilantro, chili oil, sugar, and garlic.

20 famous Chinese snacks 

Pepper Cake

Freshly chopped green onions, finely chopped ham meat, seasoned to a salty-sweet taste, and mixed with a certain amount of pepper and aromatic chili.

The outer crust is made with a little extra "crispy oil" also to the usual "dough" for pan-fried buns so that the crust is not too crispy but not too hard to bite.

The grilling method is to use charcoal to heat up the stove, iron plate fluke red, remove the charcoal fire, and put the cake on the wall of the tank, after more than 10 minutes, a burst of aroma, pepper cake is ready to come out.

Xinjiang Naan

It is a traditional Xinjiang cuisine, baked with a unique sauce, and the general practice of naan is like that of Han Chinese baked naan. The general practice of naan is similar to that of Han Chinese baklava. Add a little salt water and leavened flour to the flour, mix it well, knead it thoroughly, let it rise a little, and bake it.

Add lamb oil that is oil naan; with diced lamb, cumin powder, pepper, minced onion, and other ingredients mixed and baked for meat naan; will be sesame seeds and grape juice mixed and baked called sesame naan ...... Naan has many varieties, dozens of varieties.

Grilled Squid 

This is a street barbecue that can be found all over mainland China and Taiwan. The whole squid or shredded on both sides, usually small squid as big as the palm of your hand, is placed on a grilling utensil and grilled with ingredients such as chili peppers, and the grilled squid is threaded into skewers, usually with only one squid on each skewer.  The difference, yet, is that since soot is banned in some areas, the squid is placed on an iron plate and squid is fried. The taste of both, are similar. As it can be eaten while walking, so that you can achieve the purpose of shopping while tasting delicious, so very popular with shoppers.  

Popped tripe  

is a generic term, it is divided into sheep and cattle popping tripe, cattle popping tripe into two kinds - cattle and tripe; sheep popping tripe into nine kinds - sheep San Dan, sheep tripe collar, Yang side tripe plate, Yin side tripe plate, mushroom child, mushroom child tip, food letter child, gourd child, large grass teeth.  Popped tripe is a famous Hui snack in Tianjin and Beijing flavor snacks, mostly for the Hui compatriot's business. Popping tripe as early as the Qianlong era in the Qing Dynasty has been recorded.  In the past and now, whenever the late autumn and early winter, Beijing's halal restaurants and vendors the operation popping tripe. Beijing Tianqiao has "popping tripe stone", door frame Hutong has "popping tripe Yang", and "popping tripe Feng", "popping tripe full "and other most famous. 

 

Lanzhou beef noodles  

Also known as Lanzhou clear soup beef noodles, is one of "China's top ten noodles", and is a flavorful snack in Lanzhou, Gansu Province.  It has a unique flavor of "clear soup mirror, rotten meat, fine noodles" and (clear soup, two white radishes, red chili oil, cilantro, garlic green, five noodles yellow bright). It has won the praise of customers at home and even all over the world. It has been awarded as one of the top three Chinese fast food by the Chinese Cuisine Association and is known as the "First Chinese Noodle. 

Nanchang Wakkan Soup 

Wakka soup has a history of more than a thousand years, characterized by simmering and sealing. The ancients didn't have as many tricks as modern people. It is a large tile jar with many layers of shelves, possibly a fired pottery shelf or a metal shelf.  The soup is washed and put into a small tile jar with a lid, slightly salted, with water, and placed in layers, or circles, inside the jar. At nine o'clock at night, from the bottom of the opening, put a pot of burning charcoal into it, and then close the top lid, leaving only a small gap at the bottom of the fire. This is the process of making tile pot soup.  There is no oxygen inside the jar, and the temperature inside the simmering pot of soup does not exceed 100 degrees. A whole night of simmering ...... seems like a simple process that preserves the nutrition and food aesthetics inherited for thousands of years.  In modern scientific research, ingredients more than 90 degrees after the nutrition will be lost 70%, and soup in the hydrolyzed protein if oxidation, such as the Cantonese old fire soup, is a very heavy purine.  Wawa soup retains most of the nutrients of the ingredients through the special condition of anaerobic, non-boiling. And more than 8 hours of simmering, thoroughly precipitated nutrients, while the stew should be stewed well. It's no wonder that Nanchang people consider Wajuan soup to be the best nutritious breakfast.

Sticky Rice Cake

Sticky rice cake is a traditional snack popular in the south of the Yangtze River (Jiangsu, Zhejiang, and Shanghai). The outer layer of sticky rice cake is golden yellow, while the inner layer of sticky rice is white and soft.

Yakisoba

It is a snack made of hot noodles, wrapped with a filling, and steamed in a cage. Shaped like pomegranate, white and crystal, filling more thin skin, fragrant and delicious.

Fragrant and delicious, both small dumplings and the advantages of pot stickers, folk often as a banquet delicacy. The late Ming and early Qing dynasties originated in the western region of Inner Mongolia, and then spread to Beijing and Tianjin called burned wheat, and then to Jiangsu, Zhejiang, Guangdong, and Guangxi, people called it burned; southern and northern burned wheat in the production of materials practices and other aspects have great differences.

Miao oil tea

Miao hospitality drink. Clear and strong flavor. Pour the oil, salt, ginger, and tea into the pot with frying, wait for the oil to smoke, then add water, boil, pound the tea with a wooden mallet, and then cook with a civilian fire, and then filter out the dregs, pour the tea into a bowl with corn, soybeans, peanut rice, rice flowers, glutinous rice, and then put some scallions, garlic leaves, pepper, and mountain pepper as the ingredients. 

Kaohsiung: Oyster Omelet

Oyster is a specialty of Kaohsiung, and is a kind of shellfish. The oysters are first stirred with thread flour, and then the eggs are broken and fried in oil, so that the eggs are wrapped around the oysters, like an egg cake.

Harbin: Demolli live fish stew

Harbin suburbs: along the road, there is a small village called Demoli, the village people opened a snack store on the side of the road to entertain passers-by on the road to rest and eat. Tofu, wide vermicelli, and carp stewed together in the Ussuri River is the old practice of the villagers to eat hot. Later the practice of the dish spread all over the city streets and alleys. Harbin people said: If foreign friends do not like to eat Western food and Northeast cuisine, we have to eat Molly stewed live fish to go.

Zhuhai: yellow-bone fish

Sichuan people eat yellow chili ding, which the southerners called yellow-bone fish. Zhuhai is a city used to eating seafood, and with more immigrants, there is no own cuisine, so the mouth to eat four sides. This fashionable yellow-bone fish is the production of Hunan cuisine.

Xiamen: boiled live fish

The popularity of this dish in recent years at least shows that the appetite has been very picky and even stubborn Xiamen people identify with Sichuan cuisine, many people attribute this to the city's dramatic increase in foreign population led to the landing of foreign dishes in Xiamen. In 2000 alone, Xiamen, a small city with a population of 600,000, opened nearly 30 new upscale Sichuan restaurants.

But the taste of boiled live fish is really good, although the ingredients are simple and popular (grass carp), and the cooking method is not necessarily strange (water fish).

Although the ingredients are simple and popular (grass carp), the cooking method may not be peculiar (boiled), but its a wonderful combination of spicy and fresh to meet the Xiamen people

But the wonderful combination of spicy and freshness not only satisfies Xiamen people's enduring taste for fish and seafood but also its traditional "Sacha complex" throughout Sichuan.

Three fresh small chaos

The so-called three fresh ingredients are all famous in the soup, shredded egg, shrimp skin, and seaweed, which are mixed to create a thin skin wrapped in fresh meat with a salty and smooth taste. Wonton is an ancient noodle dish, which originated in northern China and flourished in the Tang and Song dynasties, initially as a ritual, and later as a folk street snack in the north and south.

Tea Leaf Egg

One of the traditional foods of China, the snack is available in most parts of the country. It is a kind of flavored boiled egg with tea added in the cooking process because it is simple to do, and easy to carry, mostly in stations, streets, and alleys, where there are more tourists and pedestrians and other places to set up small pots cooked and sold now, good quality and cheap.

Can do meals, leisure time and can be a snack, practical and fun both. Because tea has the function of refreshing the brain, so add a little tea in the process of boiling, and the eggs will be cooked brown.

Scallion cake

It is a kind of snack in the northern region and belongs to the Min or Lu cuisine. The snack is found in Fujian, Shandong, Northeast China, and Hebei, China. The taste is fragrant and salty, and the main ingredients are flour and scallions. It is a common food in the street and night market.

Pan Fried Dumplings

It is a traditional snack popular in Shanghai, Zhejiang, Jiangsu, and Guangdong, and is referred to as pan-fried buns.

So, it is popular in Shanghai. Features: crispy skin, thick juice, fragrant meat, and delicate. When you take a bite, the meat, oil, onion, and sesame fragrance are all delicious in your mouth for a long time.

Carbon Grilled Oyster

Grilled oysters have become common seafood nowadays. In the street stalls, the most popular practice of oysters is charcoal-grilled oysters and garlic oysters, its low price, and rich taste are welcomed by many people in the north and south.

Egg Tart

It is a kind of Western-style pie filled with egg batter; it is called egg tart in Taiwan, and "tart" is the translation of "tart" in English, meaning an exposed pie (as opposed to a pie with the surface covered by a crust and the filling sealed).

The tart is made by placing the crust into a small round pot-shaped mold, pouring in a mixture of sugar and eggs, and then placing the tart in the oven; the outer layer of the tart is crispy, and the inner layer is a sweet yellow custard. Egg tart is a famous and enduring pastry in Hong Kong cafes.

Ah Chung Noodle

The main raw material is Fujian rice noodles, which are black in color and thin in texture, and smooth in texture.

The delicate Fujian rice noodles are mixed with warm water to form a dough, and an appropriate amount of the dough is put into a bed of noodles and pressed into a pot of boiling water, then cooked and put into a basin of warm water. It can be eaten hot in winter and cold in summer and has the effect of strengthening the stomach and eliminating summer heat.

Chinese night Market snacks you need to try if you have the opportunity.