Every country has unique flavor snacks, especially in the well-known food street. Street snacks have been trendy, so what are the hottest street snacks in China? I have compiled a list of the top ten special street snacks in China for you, containing the famous Chinese street snacks such as spicy hotpot represented by Sichuan Chongqing, stinky tofu represented by Changsha Shaoxing, meat sandwich bun from Shaanxi, hot and sour noodles represented by Sichuan Chongqing Guizhou, Jianbing Guozis represented by Shandong and Cold noodle represented by Shaanxi and Qinghai, as well as Hong Kong street snacks such as egg boy and fish egg, Taiwan night market street snacks such as large intestine wrapped in the small intestine and Coffin boards, etc. Come along to see the most popular roadside snacks in the country.
Spicy Hot Pot
Represented by Sichuan and Chongqing
Spicy hotpot is one of the most traditional snacks in Sichuan and is one of the most representative diets in Sichuan. Spicy hotpot is both the predecessor of spicy hotpot and a simplified version of hotpot, with spicy, savory, diverse varieties and affordable prices to regain a large number of spicy hotpot fans. Spicy hotpot shops and stalls of all sizes, all over the streets and alleys, can be described as beautiful scenery in the cities of Sichuan and Chongqing. The original origin of spicy hotpot was that the vendors on the docks picked stretches to sell on the riverside, bridges, and streets, shouting as they went. Today, hot and spicy street stalls can be found in every country and are very popular with diners! Spicy hotpot is best represented by Sichuan spicy hotpot and Chongqing spicy hotpot.
Stinky tofu from Changsha and Shaoxing
Stinky tofu is a traditional Chinese snack that varies considerably in the way it is made and eaten in different parts of the country, with varying types in the north and south. It is a traditional Chinese snack of great character, ancient and classic, with a long history. It is made from soybeans, black beans, and soda ash. Stinky tofu has the characteristic of “smelling bad but tasting good,” of which Changsha is the most famous and has been named one of the “Top 10 regional snacks in China” in Hunan. At the same time, Nanjing, Taiwan, Zhejiang, Shanghai, Beijing, Wuhan, and Yulin are famous for their stinky tofu. Discover the true essence of food with the recommended Changsha stinky tofu, Shaoxing stinky tofu, and Taiwan stinky tofu, which can be tasted on the roadside of the Pozi Street food street in Changsha. It can even be found on the roadside stalls of the country’s major food streets and famous food stalls.
Xinjiang Grilled Lamb Kebabs
A famous street snack, Xinjiang kebabs are especially renowned for being a popular snack across the country and can be found everywhere in towns, villages, streets, and markets. Xinjiang kebabs are an ethnic snack with a unique flavor, bright yellow color, tender and crispy meat, and spicy and mellow taste. It has been selected as one of the top ten snacks in Xinjiang by the China Cuisine Association.
Hot and Sour Noodles
Represented by Sichuan, Chongqing, and Guizhou
Spicy and sour noodles originated in the western part of Sichuan province and are a traditional snack in Sichuan, Chongqing, and Guizhou provinces. Its characteristics are “numb, spicy, fresh, fragrant, sour and not greasy” and “the best noodle in the world.” Chongqing hot and sour noodles have been selected as one of the “Top 10 Snacks in China” by the China Cuisine Association. They have also been awarded the “China Gold Medal Snack for Tourism” title by the China Tourism Association. Hot and sour noodles are more common on the streets in China, and although they are relatively simple to make at roadside stalls, the taste is not worse than the ones in the shops. As long as they are sour and spicy enough, it doesn’t matter too much what environment you eat in!
The Chinese hamburger is short for the ancient Chinese word “meat sandwich in a bun” and is a famous snack in Shaanxi and street food in Shaanxi. The meat sandwich bun is a beautiful combination of preserved meat and baiji bun. The Chinese hamburger combines meat in bacon sauce and a white bun, which perfectly complement each other and bring out the best in each other. The heart is crispy, and the bun is fatty but not greasy, with an endless aftertaste. Explore the true meaning of food and recommend some of Shaanxi’s famous Chinese hamburgers, including Baiji bun’s ‘bacon bun,’ Baoji Xifu’s meat bacon bun (with vinegar in the meat bacon), and Tongguan’s Tongguan Chinese hamburger, among others. The taste of the meat is fragrant, the bun is crispy, and the flesh is fluffy.
Grilled-Fresh-Squid is a famous street food that frying squid makes on an iron plate, then slicing it with a spatula and spreading it with a special sauce. Its main ingredients are squid, onions, and chili noodles, which have a salty and spicy flavor. Teppanyaki originated in Japan and has a long history of 40 years. Teppanyaki squid can be a hot snack on the streets, whether in restaurants, eateries, or hot street corners. We recommend you to try the Teppan Squid in Dalian and the more distinctive Teppan Squid in Qingdao.
Jianbing Guozi (pancake rolled with crisp fritter)
Jianbing Guozis are one of the traditional staple foods in the northern regions of China, originating in Shandong, mainly in the concentrated areas of Linyi, Tai’an, Tengzhou, Zaozhuang, Jining, Rizhao, and Qufu in Shandong and the three northeastern provinces as well as Hebei, Beijing, Tianjin, Inner Mongolia, Shanxi, and northern Jiangsu, and are also a famous street snack. The more famous Jianbing Guozi is the Jianbing Guozi, which has long dominated the breakfast world, capturing the hearts of many eaters and becoming a favorite street food in China because it is delicious, inexpensive, clean, and convenient. The famous snacks derived from Jianbing Guozis, such as vegetable Jianbing Guozis and Jianbing Guozi fruit, are also prevalent throughout the country, among which Tianjin’s Jianbing Guozi fruit is the most distinctive and is a famous snack in Tianjin. It is also one of the most popular snacks abroad, making the list of the 23 best national roadside stalls selected by CNN in 2017.
Represented by Shaanxi Cold noodle and Qinghai stuffed skin.
Cold noodle, a traditional Han Chinese delicacy originating from the Guanzhong region of Shaanxi, is the collective name for rolled noodles, rice, and stuffed skins, popular in northern China and one of the country’s famous street snacks. Shaanxi Liangpi mainly characterizes Liangpi, Gansu Stuffed Skin, and Qinghai Stuffed Skin, especially Shaanxi Liangpi, one of the traditional special snacks, with a wide variety of varieties production methods and different mixes and flavors. It has a long history, and some of the more common types are sesame sauce Cold noodles, Qinzhen rice skin, Hanzhong noodle skin, Qishan rolling noodle skin, and gluten Cold noodles. Xi’an Cold noodle is famous for its “white, thin, light, soft, tender and fragrant” taste, especially in the hot summer.
Fresh Fried Bun
The bun is a traditional snack popular in Shanghai, Zhejiang, Jiangsu, and Guangdong and is referred to as a “pan-fried bun.” Features: crispy skin, thick juice, fragrant meat, and delicate. One bite of the bun will leave you with the delicious taste of meat, oil, spring onion, and sesame in your mouth for a long time. Initially a part-time product of teahouses and tiger stoves (boiling water shops), you can taste pan-fried buns in street stalls. The bun is most famous for its golden brown skin, and the top half is sprinkled with sesame seeds and scallions. It smells delicious and is popular among Shanghainese because it is full of soup.
Chuanchuanxiang (skewered food served in a hot pot)
As street food, Chuanchuanxiang is a popular local flavor. As the most common folk food in the streets of Sichuan, Chuanchuanxiang are popular throughout the country for its spicy and fresh aroma and is the most famous embodiment of grassroots cuisine, with its unique charm and distinctive features in many cities across the country and has become one of the representatives of Sichuan taste.
Stinky tofu is a popular snack for many people, and its preparation and taste vary greatly across the country. Of these, Changsha and Nanjing are very famous for their stinky tofu. Stinky tofu from Taiwan, Zhejiang, Shanghai, Beijing and Yulin also have their specialities. For lovers of stinky tofu, it doesn’t matter where it is, as long as it’s good!
As far as I can remember, stinky tofu in Changsha is black, fried in oil, with a small slit cut in the middle and filled with the sauce and chopped spring onion, coriander and garlic. One bite and the sauce fills your mouth, then you chew on the stinky tofu and eat it together. It’s a real treat!
Nanjing stinky tofu can be divided into two types: the tile grey stinky tofu and the grey and white tender tofu. There is also stinky tofu sold on bamboo skewers on carts, all of which are stinky, but each has a slightly different taste. Again, they are eaten with local flavour profiles.
The stinky tofu in Shaoxing, Zhejiang province, is more yellow and looks just as crispy on the outside as it does on the inside, and the sauce doesn’t look very heavy, so I haven’t had it yet.
Taiwanese stinky tofu can be served with special kimchi with a crisp surface and many holes inside. Taiwanese stinky tofu is drizzled with different sauces, including garlic sauce, soy sauce, sesame oil, chilli sauce, etc.
Shanghai’s stinky tofu looks thicker, and when fried, one bite is crispy on the outside and tender on the inside while still hot. Drizzled with a fresh, sweet sauce, one bite and the combination of the tofu aroma and the sauce will tantalise your taste buds!
Stinky tofu is made all over the country, and each place has different characteristics. Taking the elements of local tastes and adding the stink of stinky tofu, those who love it love to eat it to their heart’s content!
How to make it at home
Ingredients: 12 pieces of stinky tofu (bought at the supermarket), rapeseed oil: 1 rice bowl, coriander: 1 stick, shallots: 2 sticks, garlic: 1, pepper: 4, chicken seasoning: 1 spoon, salt: 15g, corn starch: 1 spoon
1. All low heat, pour in canola oil, and low heat to heat the oil; when you see the oil bubbles, you can slowly put the stinky tofu into the oil for frying;
2. Deep fry until both sides are crispy and crispy, drain the oil and remove from the pan.
3. Pour in the rapeseed oil over low heat. When the oil is about six minutes hot, stir fry the garlic and chopped chillies, then pour into the water and bring to a boil, adding the chicken seasoning, coriander, spring onion and salt in that order.
4. Tear the stinky tofu down the middle with chopsticks, dip it into the soup, then fish it out and arrange it on a plate.
5. Drizzle the soup over the top, and the finished product is ready.