It’s Chinese New Year, and that means only one thing; all the Chinese food you can eat. Whether your dining out at a restaurant or calling in for a take-out, it’s the perfect excuse for a feast worthy of the Year of the Tiger. But if you’re lucky enough to be able to experience Chinese street food near you, these are the delicacies you mustn’t miss.
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Jianbing (Chinese crepes)
A popular breakfast food, Chinese pancakes are made from wheat or grain flour and egg, and essentially filled with green onions, lettuce and chilli sauce. They’re always made to order but it is fun to watch and it takes just two minutes; now that’s fast food!
Baozi (Chinese bread buns)
As boring as they sound, the English translation doesn’t do them justice. These “bread buns” are filled with pork of veg and steamed in a bamboo steamer in which they are also served at restaurants. They are also suitable as a breakfast food and can even contain sweet ingredients like custard.
Tanghulu (Candied hawthorns)
Perhaps one you’re unlikely to find replicated at your local Chinese restaurant, these sweet and crunchy hawthorn berries are China’s answer to candy apples. Skewered on a stick, they have a strong sour punch and are popular in Beijing. Other fruits can also be used to similar effect in this yummy dessert food.
Jiaozi (Chinese dumplings)
A Chinese New Year favourite, these dumplings can be filled with meat or vegetables, then fried and served with soy sauce. They’re probably one of the most far-reaching Chinese street foods, and likely something you’ve tasted before. Dipped in soy or chilli sauce, these make the perfect celebratory snacks.
Cifantuan (Glutinous rice balls)
Another breakfast food which can be sweet or savoury, these rice parcels generally include pickled vegetables and pork (with sugar and sesame seeds for a sweet flavour) and are wrapped in a thin dough. Visually, it’s a bit like sushi, but generally without the raw fish.
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Chuan (Chinese kebabs)
Put simply, it’s meat on skewers. It’s a time-honoured classic that seems to have a place in most world countries. In China, the meat (or even vegetables) are coated with salt, chilli and cumin, then barbecued. Lamb is the most common meat used for chuan but, just like anything else, adaptations can be made for any meat.
Chòu dòufu (Stinky tofu)
Yes, we’re aware it doesn’t sound like the most mouth-watering of dishes, and indeed it is an acquired taste, but fermentation is a massive trend in the food industry with a huge rise in the popularity of food and drinks like tempeh, kimchi, miso, kombucha, sauerkraut and more. So don’t turn your nose up at this admittedly rancid-smelling fermented soybean curd. When deep-fried, it’s delicious!
Tagged in food Chinese New Year