Tag Archives: deep fried

Cí Fàn Gāo – Deep-fried Glutinous Rice Cake – 粢饭糕

Often served alongside various deep-fried bings and youtiao, cí fàn gāo (Chinese: 粢饭糕) is a rectangular block of compressed glutinous rice that is fried until golden brown. It is often eaten as a savory breakfast snack during autumn, when the rice has just been harvested.

Ingredients:
Glutinous rice is cooked with water, seasoned with salt and deep-fried in oil.

Cooking Method:
The glutinous rice is steamed and then kneaded and seasoned with salt. The mixture is compressed into cakes and cut into rectangles before being deep-fried.

History:
During the Spring and Autumn Festival, a man named Wu Zi Xu wanted to help people who were suffering from hunger after the war. He shaped sticky rice in the form of a condensed brick and buried it in the ground so that people could eat it in case of emergency. While their city was being invaded by emperor Guo Jian, the trapped inhabitants were able to eat the bricks of glutinous rice that were previously buried into the ground in order to survive. The people dug the bricks of rice out of the ground and deep-fried it before eating it. From that time on, people continued to make this dish during the Autumn Festival in remembrance of their hero.

Possible Variations:
ci fan tuan – Chinese cruller stuffed stuffed in a glutinous rice ball

Related Cuisine:
Shanghai Cuisine

Chòu dòufu – Stinky Tofu – 臭豆腐

Chòu dòufu (Chinese: 臭豆腐 ) is a fermented tofu that is deep fried and topped with fermented bean paste sauce, cilantro and chili. Though its pungent smells may linger everywhere, those that can get past its strong scent can enjoy its soft, silky center. The street food snack is usually sold at night, served out of a small bowl and toothpicks to pierce each cube or served alongside rice congee as a breakfast meal.

Ingredients:
The tofu is left to ferment for weeks or months in a brine made from fermented milk, vegetables, and meat. Additional ingredients can be added into this brine, including dried shrimp, amaranth greens, mustard greens, bamboo shoots, and Chinese herbs.

Cooking Method:
The tofu is left to ferment in a brine up to months. After the fermentation process, the tofu is cut into cubes and deep fried. Chou doufu is then topped with a fermented bean paste sauce, cilantro, and chili sauce.

History :
According to legends, chou doufu was invented by a man named Wang Zhi He during the Qing Dynasty. He studied to become a civil servant to emperor Kang Xi, but tried and failed many times. Every time he would leave his hometown to take the exam at the capital city, he would end up using all of his money for transportation and be left with nothing to purchase food. To save himself the cost and time, he decided to make a living in the capital city while he prepared for the next year’s exam. His family back home was wealthy from their tofu factory business, where he learned how to make it at a young age. He rented a few stores in the capital city and bought some simple tools to make it in order to sell it on the street. During that time, the summer heat was causing the fresh tofu that he didn’t sell to become moldy. He didn’t want to waste his food so he came up with a way to preserve it. He decided to cut the tofu into smaller pieces, sun-cure them, then pickle them with salt. They were left storing in a jar until autumn came and he remembered that he had left his pickling tofu. The moment he opened the jar, he was hit with the sharp stench of fermented tofu that had become grey and cinereous. He tried one and didn’t think its taste was terrible, so he sent them to the neighborhood who found that they, too, enjoyed the dish.

Related Cuisine: 
Zhejiang, Hunan cuisine

Yóu Tiáo – Chinese Cruller – 油条

Yóu Tiáo (Chinese: 油条), also known as Chinese cruller, oil stick, doughnut, and breadstick, is a trip of fried dough that is typically eaten for breakfast. It usually is served as an accompaniment with rice congee, soy milk, or tofu soup where they are either served whole to be dipped into the liquid or cut into smaller pieces to be sprinkled on top. They are lightly salted and fried in pairs with the center attached so that the dough becomes puffy and crispy on the outside and soft and chewy on the inside. You tiao is best eaten immediately after it is fried because of its tendency to become tough or elastic-y if left out for too long. At breakfast, you tiao, can be stuffed inside various carbohydrates such as roasted flatbread (shaobing), rice noodle (zhaliang), or glutinous rice (cifan). Its sweet version is named tang gao, which is similar in appearance to youtiao but shorter in length.

Ingredients:
You tiao contains flour, water, sugar, salt, baking soda and vegetable oil. Street vendors usually add alum, potassium aluminum sulfate crystals, to recipes in order to increase the puffy, crispy exterior of their bread.

Cooking Method:
All ingredients are combined to form a soft dough, which is kneaded and left to rest two to three times. The dough is brushed with oil and folded then cut into smaller pieces to be stretched out and twisted together into pairs. A wok of oil is heated before the strips of dough are deep-fried till golden.

History:
You tiao is nicknamed you zha gui, or deep fried ghost, which stems from a story told long ago during about a public protest that took place during a rather heavy and serious part of Chinese history. The protest involved a famous and well-respected General, Yue Fei, who was appraised by the people for his loyalty towards the Song Dynasty and his Emperor during his time at war defending the kingdom from outer invasions, particularly the Jin Dynasty.

At that time, the Prime Minister, Qin Kuai, and his wife, Wang, grew jealous of him and formed a secret liaison with the invading northern tribe of the Jin Dynasty to frame Yue Fei under accusations of a crime and get him executed. Public civilians were frustrated by their inability to defend their General; so in reaction, a shao bing vendor and ci fan tuan vendor decided that they should devise a way to express their opinions. The pancake vendor decidedly sculpted two miniature people out of dough, representing Qin Kuai and Madam Wang. He then began slashing at their figures with his dough cutter. The other vendor brought his deep-fry wok, twisted the two figures together into one piece of dough with their backs to each other, and threw them into the wok full of searing oil.

While they were frying, the vendors called out for people to see. As a crowd of passer-byers formed to see the two ugly figures sizzling in the hot oil, they immediately called out, “Fried Kuai!” At the same time, Qin Kuai happened to pass this spectacle on his way from the imperial palace and was enraged with disbelief by the mutiny of his edible figure.

In the vendors’ defense, two men stepped up and scooped the fried dough out of the oil to eat it. They exclaimed how delicious and crispy it was, which further infuriated Qin Kuai. The two food vendors combined businesses to continue making the fried Kuai. Soon, their business was so busy that they had to design a simpler version of fried Kuai that was made of two strips of dough twisted together in order to represent Qin Kuai and his wife. The street food sensation quickly spread to other cities of China and eventually given the name, “you tiao.”

During the Cultural Revolution in China, educated youths used food-related propaganda as a way of symbolically addressing issues aimed at the laobaixing. A well-known street food youtiao, a deep-fried cruller that literally translates to “oily strip,” appeared as a political emblem as the cheapest and lowliest form of Shanghai street food. It came to represent the poor economic realities of students receiving government scholarships who could only afford to eat, at most, three youtiao a day. These student activists wanted to motivate the government to fund schools and provide living stipends for intellectuals.

Possible Variations:
ci fan tuan – Chinese cruller stuffed stuffed in a glutinous rice ball
shaobing youtiao – Chinese cruller inside roasted flatbread
zha liang – Chinese cruller inside rice noodle roll
tang gao – Sugar doughnut