Taste and Texture in Chinese

Dragon’s Beard Candy – 龍鬚糖/龙须糖 lóngxū táng

To create Dragon’s Beard Candy, a mixture of maltose and corn syrup is heated, stretched, and folded repeatedly until it forms countless fine, silky threads resembling a dragon’s beard. These threads are then wrapped around a filling, usually a mix of crushed peanuts and sugar, creating a tasty blend of textures – the delicate threads and the crunchy, nutty interior.

The flavor is a perfect balance of sweet and nutty, not overly sugary. The candy’s taste lets the natural sweetness of maltose and roasted peanuts shine through. Every bite offers a mix of textures and flavors that will delight your taste buds.

Century Egg – 皮蛋 pídàn

Despite their name, Century Eggs are not actually a century old but are preserved for several weeks to months, transforming into something truly extraordinary. These Eggs have a complex and delicious flavor profile. The egg white is slightly salty with subtle earthy and umami notes, while the yolk boasts a creamy, custard-like texture with a stronger, slightly pungent taste.

Century Eggs are not only enjoyed on their own but also used in various Asian dishes. They can be served sliced with pickled ginger and soy sauce, added to congee, or incorporated into dumplings and salads, lending their unique taste and texture to create memorable culinary experiences.

Walnut Pastry – 桃酥 táosū

Walnut Pastry is a traditional Chinese dessert renowned for its rich walnut flavor and flaky, buttery texture. Inside, you’ll discover a sweet walnut filling that perfectly balances the pastry’s crispy layers.

The process of making Walnut Pastry involves blending ground walnuts with sugar and other ingredients to create a fragrant and sweet walnut paste. This paste is then wrapped in layers of thin, flaky pastry dough, resulting in a delightful contrast between the crispiness of the layers and the creamy walnut filling.

One of the standout features of Walnut Pastry is its emphasis on the natural flavor of walnuts. It’s not overwhelmingly sweet, allowing the distinct taste of the nuts to shine through, making it a favorite among those who appreciate nutty treats.

Snowflake Cake – 雪花糕 xuěhuāgāo

Snowflake Cake gets its name from its unique appearance, resembling delicate snowflakes. It involves a few key ingredients: glutinous rice flour, sugar, and coconut milk. These ingredients are mixed together to create a smooth batter, which is then steamed until it solidifies.

What makes Snowflake Cake special is its texture. It’s soft, slightly chewy, and has a delightful sweetness from the sugar and coconut milk. The cake is often cut into small, intricate shapes, further enhancing its visual appeal.

Donkey Rolling – 驢打滾/驴打滚 lǘdǎgǔn

The name “Donkey Rolling” is thought to come from the rolling process used to shape the dessert. After the filling is enclosed in the dough, it is rolled back and forth, resembling the act of a donkey rolling on the ground. This playful name adds a touch of whimsy to the dessert.

Once the Donkey Rolling is shaped, it’s often coated in a layer of desiccated coconut or sometimes sesame seeds, enhancing its texture and adding a nutty flavor. The finished dessert is sweet, slightly chewy from the glutinous rice or wheat flour dough, and has a satisfying crunch from the coating.