Egg Tart by Guangzhou Taosence Catering & Hotel Management Co., LtdWorld Federation of Chinese Catering Industry
Sweets are about more than just taste, they can also evoke feelings. They have the power to transform simple ingredients into a novel sensory experience and inspire people to appreciate the sweetness in life. Chinese sweets have undergone an evolution, blending tradition and innovation. Some Chinese sweets maintain authentic flavors from the past, while others incorporate the elements of Western-style sweets, resulting in innovative creations.
Bing tang hu lu by World Federation of Chinese Cuisine IndustryWorld Federation of Chinese Catering Industry
1. Candied hawthorn berries
Candied hawthorn berries (called tanghulu in Chinese) are a classic Chinese treat dating back centuries. This sweet creation is favored by many, especially in northern China and overseas Chinese communities.
Bing tang hu lu by World Federation of Chinese Cuisine IndustryWorld Federation of Chinese Catering Industry
The fruits are skewered on bamboo sticks and coated with maltose syrup, which crystallizes when exposed to the air. These treats offer a delightful contrast between sour and sweet flavors, as well as a refreshing, crisp texture. They are traditionally made from hawthorn berries, which have a red hue that is considered to be lucky in Chinese culture. As a result, candied hawthorn berries have come to symbolize prosperity and happiness.
Fried Glutinous Rice Balls with Sesame by World Federation of Chinese Cuisine IndustryWorld Federation of Chinese Catering Industry
2. Fried glutinous rice balls with sesame
Fried glutinous rice balls with sesame are a cherished and delicious dough-based snack, enjoying popularity throughout China. The name of this treat varies across the country, called matuan in northern China; zhazao (in Fujian), zhendai (in Hainan), and youdui (in Guangxi) in southern China; and mayuan (in Sichuan) in southwest China. The diverse names for this dish are a testament to its widespread popularity.
Small hemp ball by World Federation of Chinese Cuisine IndustryWorld Federation of Chinese Catering Industry
Fried glutinous rice balls with sesame feature a doughy shell made from sticky rice flour, encasing a filling of sesame paste, bean paste, or other ingredients. These treats are coated with sesame seeds and deep-fried until golden and crunchy. Their round shape, vibrant color, and abundant seeds are symbolic of family reunion, prosperity, good luck, and fertility.
Fried Dough Twists by World Federation of Chinese Cuisine IndustryWorld Federation of Chinese Catering Industry
3. Fried dough twists
Fried dough twists are an ancient and unique Chinese snack. The dough is twisted into a spiral shape using two or three strands and then deep-fried. It can be sweet or salty, depending on personal preference.
Not only is this dish easy to make, but it is also convenient to eat, making it a favorite all across China. In certain regions, fried dough twists embody the essence of local and ethnic culture and cuisine. Additionally, they also hold a significant place in literary history. People in northern China practice the ancient custom of eating fried dough twists close to the beginning of the summer season.
Steamed Eggs by Guangzhou Taosence Catering & Hotel Management Co., LtdWorld Federation of Chinese Catering Industry
Hong Kong-style sweets are a distinctive and delicious component of the territory’s culinary culture. Originating from the traditional sweet soups and custards found in Cantonese cuisine, they have developed into a distinctive style through the creative ingenuity of the people of Hong Kong. The cuisine represents a fusion of traditional elements, Western influences, and fresh ideas.
Chilled Mango Sago Cream with Pomelo by Guangzhou Taosence Catering & Hotel Management Co., LtdWorld Federation of Chinese Catering Industry
4. Mango pomelo sago
Mango pomelo sago is made using grapefruit, mango, and sago pearls. One of its benefits includes a cooling effect, which helps to beat the heat. The Chinese name, which literally translates as “willow branch manna”, has a poetic meaning that is inspired by the classical Chinese novel Journey to the West, which reads, “Guanyin Bodhisattva sprinkles manna from a willow branch, making people feel refreshed and blissful.”
It carries the implication that, after experiencing bitterness, sweetness follows, as the delightful combination of sour and sweet flavors tantalizes the palate.
Spring water tofu flower by Guangzhou Taosence Catering & Hotel Management Co., LtdWorld Federation of Chinese Catering Industry
5. Mountain spring water tofu pudding
Tofu is a unique culinary ingredient in China and was invented by Liu An, king of Huainan, during the Han dynasty (179–122 BCE). Tofu comes in a diverse array of varieties, each characterized by its unique flavor, texture, and nutritional profile. It is a healthy food that can be enjoyed by everyone. Tofu has also adapted to different regions and tastes in China, becoming sweet in the south and salty in the north.
Water plays a central role in making high-quality tofu. This dessert, mountain spring water tofu pudding, uses fresh spring water to soak and cook the tofu, giving the dish a silky, tender, and sweet taste.
Egg Tart by World Federation of Chinese Cuisine IndustryWorld Federation of Chinese Catering Industry
6. Egg tarts
Egg tarts are a pastry originating from medieval English open pies but transformed in the 17th century when eggs and milk were combined, resulting in their current form. Egg tarts have a flaky crust with a smooth custard filling, and give off the rich and sweet aroma of eggs and milk. They strike a balance on the sweetness scale and appeal to a wide range of palates, which has made them a hugely popular treat.
After the Opium War, Hong Kong became a trading port where Western-style confection and Cantonese-style dim sum techniques merged. Over time, these techniques have been fused and improved, creating a unique style of Cantonese dim sum. Egg tarts are one example of this fusion, the most well-known of which is the Portuguese egg tart, first created by an Englishman named Andrew Stow in Macao in 1989.
Cream Custard Bun by Guangzhou Taosence Catering & Hotel Management Co., LtdWorld Federation of Chinese Catering Industry
8. Salted egg yolk custard buns
Salted egg yolk custard buns are a classic of Cantonese dim sum. Best eaten while piping hot, be careful not to let the golden filling spill out when you break them open! The aroma is particularly appealing, being both sumptuous and creamy. The filling is rich and smooth, boasting a delightful salty-sweet flavor enhanced by the egg yolk. The soft, fluffy bun complements the filling perfectly. This combination of aroma, flavor and texture has captivated the hearts of many.
The filling consists of salted egg yolks, lard, sugar, and sometimes fresh mung bean paste for a sweeter and lighter taste. The filling undergoes steaming until it reaches a liquid state. Salted egg yolk custard buns are similar to steamed custard buns, another mainstay of Cantonese dim sum. The primary distinction lies in the fat used: the latter uses butter, while the former uses lard. The quantity of lard used directly influences the viscosity and fluidity of the filling.
Red date by SHAANXI TOURISM CUISINE PROFESSIONAL COLLEGEWorld Federation of Chinese Catering Industry
9. Shanxi steamed jujube cake
Jujube is indigenous to China and stands as one of the country’s most iconic fruits. Most of the jujubes in China are grown in the north, which accounts for approximately 95% of the country’s production.
Jujube cake by Guangzhou Taosence Catering & Hotel Management Co., LtdWorld Federation of Chinese Catering Industry
Jujube cake is a treat commonly enjoyed in northern China. This treat is made from Shanxi jujubes, which are soft and sweet, using the natural sugar from the fruit to give the dish its sweetness. This cake has just the right level of sweetness and a pleasantly chewy texture, making it a beloved treat for both adults and children alike. It's also a common seasonal delight enjoyed on various occasions.
