Baozi is a name that is always mentioned when talking about the most popular street foods in China. Baozi, also known as steamed buns, holds a special place in the hearts and stomachs of people in China. This fluffy and savory delight has become a staple in Chinese cuisine and is enjoyed by locals and tourists alike. Baozi is quite similar to the traditional Chinese mantou cake, but these two types of cakes have absolutely nothing to do with each other. Dumpling fillings are made from meat or vegetables depending on different regions in China.

In China, baozi is not only a popular street food but is also widely consumed for breakfast or as a satisfying snack throughout the day. They are loved for their deliciousness and convenience, making them a convenient choice for people on the go. The aroma of freshly steamed baozi wafts through the air, attracting hungry passersby with its irresistible allure.

The art of making baozi has been passed down through generations, and each region in China has its own unique variations and specialties. Whether enjoyed as a quick bite or part of a lavish meal, baozi continues to captivate taste buds and serve as a symbol of Chinese culinary culture. So next time you find yourself in China, don't miss the opportunity to savor these delectable steamed buns and experience a true culinary delight.

Rou Jia Mo is a cake originating and famous in Shaanxi, China. Rou Jia Mo can be roughly understood as a grilled flour cake sandwiched with braised pork. The reason this cake is called rou jia mo is that "rou" is pork, "mo" is the chewy part of the cake, and "jia" means to put the meat in the middle of the bread. With an appearance quite similar to a hamburger, this burger is often known as a Chinese version of a hamburger.

A Rou Jia Mo cake usually consists of two parts: the crust and the filling. The crust is baked in the oven or fried in a pan. After being cooked, the cake will be cut into 2 parts but not completely separated, the 2 pieces of cake will still stick together a little to add filling in the middle.

The Rou Jia Mo cake filling is the "soul" that helps this cake attract the love of many people. Usually, people will use pork, chicken, beef... to make the filling. Chefs take up to 6 hours to prepare chicken and pork. The filling also comes with green onions and herbs to make the dish more flavorful.

When eating Rou Jia Mo cake, you not only feel the chewy and fleshy taste from the crust but also feel the attractive aroma of the meat stew spices. Because the ingredients used to make the cake are all "pure" Chinese, the Rou Jia Mo cake has characteristics of Chinese cuisine that no other cake has.

Chinese street food called Jianbing is comparable to crêpes. Generally consumed during the morning, this dish is praised as "one of China's most popular street breakfasts." Jianbing's primary components are eggs, sauces, and wheat and grain flour batter, which is swiftly fried by spreading it out on a sizable skillet or a special flat hotplate.

There is never "pre-cooked" Jianbing. Although the preparation time is brief, customers must wait for their turn, which frequently results in a queue, in order to keep its crispness. Because Jianbing may be made with many ingredients and combined in various ratios with sauces, jams, and flavors, it can accommodate palates of people. The low price of Jianbing is also the reason why it has become one of the most popular street foods in China because the basic ingredients themselves are inexpensive.

Jianbing is a dish with rich nutritional value. Given that it may be made with eggs, lettuce, peanuts, mung beans, black beans, and soybeans, it is packed with nutrients. Grains including wheat, beans, sorghum, corn, and others, can be used to make Jianbing. They are easy to eat and the body uses them as a supplement source of energy.

China's Xinjiang province is where Chuan first appeared. It has become popular as street cuisine throughout the rest of the nation, especially in Beijing, Tianjin, Jinan, and Jilin. It is a dish of Uyghur and other Chinese Muslim cuisine that is influenced by Islam.

Chuan are little morsels of beef that are cooked over charcoal or occasionally an electric skewer. It can also occasionally be fried in oil, a method that is common in Beijing. Lamb, which is still the most popular form, was originally used to make Chuan, but these days, other meats including chicken, pork, beef, and different kinds of seafood can also be used. Although Chuan can be seasoned to taste, cumin seeds, dried red pepper flakes, salt, black pepper, and sesame seeds or oil are typically sprinkled or brushed on.

Chuan is frequently served with tiny round bread that has been grilled with the same seasonings in Tianjin and Jinan. The bread is split open, the Chuan meat is packed inside, and both the bread and the meat are then cooked and eaten simultaneously.

Malatang is known for its mouthwatering flavors and fiery heat. This unique dish originated from Sichuan province and has gained popularity throughout the country. Malatang, which translates to "spicy boiled water," consists of a variety of ingredients that are cooked in a boiling broth.

Malatang has the concept of customization. Diners can choose their own ingredients and control the spiciness level by adding or reducing the amount of chili peppers and peppercorns in the broth. This choice empowers individuals to create a personalized Malatang experience and cater to their taste preferences.

Malatang is not only a delicious and satisfying meal but also an experience that showcases China's vibrant street food culture. Its rich flavors, spice and the uniqueness of cooking ingredients in boiling broth create an unforgettable culinary adventure that continues to captivate food lovers across the nation.

Malatang's Chinese street food recipe:

• The preparation of Malatang starts with a selection of fresh vegetables, such as bok choy, mushrooms, and bean sprouts, alongside proteins like thinly sliced beef, pork, or tofu.

• The broth is infused with a blend of spices, including Sichuan peppercorns, dried chili peppers, and garlic, giving it an intense and spicy flavor profile.

• The above ingredients are then dipped into a simmering pot of rich and aromatic broth.

A strong-smelling type of fermented tofu found in China is called Chou doufu. Rather than being served in restaurants, it is typically served as a side dish at lunch bars or as a snack at night markets or roadside kiosks.

Making a brine with fermented milk, vegetables, and meat along with dried shrimp, amaranth greens, mustard greens, bamboo shoots, and Chinese herbs is the conventional process for making smelly tofu. It may take several months for the brine to ferment. Today's companies frequently mass-produce Chou doufu using faster processes. Fresh tofu is marinated in prepared brine for just one or two days. Rather than allowing the marinated tofu to ferment fully, the technique merely gives it more flavor.

Despite its strong odor, the taste of Chou doufu is surprisingly delicious. It boasts a complex and savory flavor that is both umami-rich and slightly tangy. Therefore, Chou doufu has appeared in the list of the most popular street foods in China. It can be enjoyed on its own or paired with spicy chili sauce, pickled vegetables, or even in a bowl of rice noodle soup.

For those willing to take a culinary risk, trying Chou doufu is an experience that immerses you in a truly authentic Chinese food culture. Just be prepared for the strong smell that will undoubtedly capture your senses, but trust the locals when they say the taste is definitely worth it.

Banmian is an ancient Chinese dish. This delightful bowl of comfort is a staple street food that has been enjoyed for generations. The dish typically consists of silky handmade noodles swimming in a flavorful broth, topped with an assortment of ingredients.

Banmian's highlight lies in its simplicity. The chewy noodles are made from scratch, giving them a distinct texture that is perfect for slurping. The broth, often made from a fragrant combination of pork bone and vegetables, is simmered to perfection to ensure a rich and savory flavor. A medley of toppings such as minced pork, mushrooms, bok choy, and a sprinkle of green onions adds depth and complexity to the dish, making each spoonful a burst of taste.

From bustling street food vendors to traditional family-run restaurants, Banmian can be found in every corner of China. This noodle soup is not only a nourishing comfort food but also a symbol of unity and tradition, connecting people through their shared love for a bowl of steaming hot Banmian.

The next dish mentioned in the list of the most popular street foods in China is Tanghulu. It is a classic Northern Chinese delicacy made out of many Chinese hawthorn fruits. Tanghulu is also an indispensable snack during holidays, especially Chinese New Year. Tanghulu made since the Song Dynasty, this sour and sweet dessert is still well-liked in northern China.

The Chinese hawthorn berry resembles a little sour crab apple-like berry. In order to transform the berries into the well-liked street snack called Tanghulu, merchants arrange many berries onto a bamboo skewer and cover them in sugar. The end product is a chewy, acidic fruit encased in a sweet, crispy coating. Hawkers may top the treat with a sprinkling of sesame seeds.

The fruit often used for fruit skewering is Chinese hawthorn, but in more recent years, merchants have started using a variety of other fruits, including cherry tomatoes, bananas, kiwifruit, pineapples, blueberries, strawberries, and grapes. Before being skewered and dipped, the hawthorn pits and seeds are typically emptied and filled with sweet red bean paste.

In addition to being a tasty and celebratory snack, the fruit and plant of the hawthorn tree have been used in traditional Chinese medicine since the seventh century. For example, berries are a highly valued digestive aid and have been linked to cardiovascular benefits in multiple studies. However, Tanghulu's long-term intake may not be appropriate for diabetics or anyone with other medical issues due to its high sugar content.

Youtiao is a long, golden-brown strip of deep-fried wheat flour dough that originates in China. It is also a common ingredient in other East and Southeast Asian cuisines. In Southern China, Youtiao also has another name, Yu Cha Kway. Youtiao is an integral part of Chinese culinary tradition, offering a comforting and satisfying start to the day.

Youtiao is the heavenly combination of a crispy exterior and a soft, fluffy interior. It is had for breakfast with rice congee, soy milk, or conventional milk that has been sweetened with sugar. Youtiao is also referred to as a Chinese oil stick, Chinese donut, Chinese cruller, and fried breadstick.

In addition to its simple yet addictive flavor, Youtiao is also deeply rooted in Chinese culture. Legend has it that during the Song Dynasty, this iconic dish was invented as a means to protest against the corrupt government. The two parallel strips of dough symbolize the joined hands of the people who were longing for a better and unified nation.

Youtiao's recipe at home is quite simple, you can refer to the following Chinese street food recipe:

• Mix flour, baking powder, sugar, salt, and water, then knead with eggs and let rise for about 1 hour.

• Roll the dough into a long shape and then roll it into 8 - 10 cm pieces.

• Stack the two pieces of dough to form a fried porridge roll, then drop it into a pan of boiling oil and toss it back and forth until the dough turns golden.

Cong You Bing is a savory, unleavened flatbread from China that is folded with oil and minced scallions. It is often known as "green onion pancake" or scallion pancake." Its dough, not batter, is what makes it different from pancakes in the West. It has a chewy texture and crisp edges from being pan-fried. The interior is composed of numerous layers, which add to its chewy feel.

The aroma of the scallions and the crispy texture make Cong You Bing utterly irresistible. The pancakes are often served piping hot, straight from the griddle, and are enjoyed as a snack or a breakfast item. Some vendors even add additional ingredients like minced pork or sesame oil to enhance the flavor.

Both restaurant and street items including Cong You Bing. Additionally, they are marketed commercially in plastic packaging, either frozen or fresh (typically in Asian stores). Its delicious taste and affordable price have made it a staple for locals and tourists alike. Only served plain or with a dipping sauce, Cong You Bing offers a satisfying and comforting culinary experience that captures the essence of Chinese street food culture.