🇨🇳 Chinese Traditional Desserts (Part 1)

Reference Link: https://en.wikipedia.org/wiki/List_of_Chinese_desserts

杏仁豆腐

xìngréndòufu — “almond tofu” a soft jellied dessert made of apricot kernel milk, agar and sugar

艾窝窝

àiwōwō — small, round glutinous rice dumplings filled with sugar and various nuts

香蕉糕

xiāngjiāogāo — nugget sized glutinous rice cakes with the fragrance of banana oil

拔丝地瓜

básīdìguā — sweet potato chunks stir-fried in pan with sugar until having a stretchy coating

芝麻卷

zhīmājuǎn — Refrigerated black sesame roll originating from Hong Kong

冰粉

bīngfěn — Clear jellies made from the seeds of pearl lotus, usually served cold with brown sugar syrup and other toppings; originiated from Meishan County of Sichuan Province

黑芝麻糊

hēizhīmáhú — sweet, creamy soup made from powdered black sesame, usually served hot

珍珠奶茶

zhēnzhūnǎichá — Tea based beverage with Tapioca Pearls

炒红果

chǎohóngguǒ — hawthorn fruits braised in sugar originating from Beijing

清补凉

qīngbǔliàng — cold, coconut-based tongsui (sweet soup) with various toppings, common in (sub-)tropical provinces (e.g. Hainan, Guangxi)

重阳糕

chóngyánggāo — cake eaten during the Double 9th Festival; Made up of rice flour and sugar that is either baked or steamed then decorated with jujube, chestnuts and almonds

糍粑

cíbā — traditional snack made of glutinous rice smashed into a paste that is molded into a ball or cuboid and is steamed or fried before being served

椰汁糕

yēzhīgāo — “Coconut Bar”; refrigerated curds of coconut milk mixed with wheat starch, corn starch, agar and gelatin

水晶饼

shuǐjīngbǐng — “Crystal Cake”; baked, flaky pastries with fillings primarily made from sugar and lard, making it look glittery and translucent like a crystal

豆花

dòuhuā — “tofu pudding”; sweet and savory snack made with silken tofu

龙须糖

lóngxūtáng — “Dragon’s Beard Candy” a version of cotton candy made from sugar and maltose syrup as well as peanuts, desiccated coconuts and white sesame seeds

双皮奶

shuāngpínǎi — “Double skin milk” made of buffalo milk, egg whites, and sugar; a velvety smooth milk custard with two skins; the first skin is formed during cooling of the boiled milk and the second when cooling the cooked custard

耳朵眼炸糕

ěrduǒyǎnzhàgāo — “Ear-Hole Fried Cake”; fried yellow rice flour bread with red bean paste filling originating from Tianjin

蛋挞

dàntà — “Egg Tart”; outer pastry crust with egg custard derived from the English custard tart and Portuguese pastel de nata

蛋花糖水

dànhuātángshuǐ — sweeter version of egg drop soup; made by cracking eggs into boiling water and adding sugar

鸡蛋仔

jīdànzǐ — Egg Waffles; spherical egg-based waffle popular in Hong Kong and Macau

炸冰淇淋

zhábīngqílín — Fried Ice Cream; frozen ice cream that is breaded with batter and quickly deep fried until a shell forms around the still cold ice cream

炸鲜奶

zhàxiānnǎi — “Fried Milk”; pastry that is deep-fried, with a golden crispy outer skin and a soft white texture on the inside that has a milky flavor