Complete Snack Directory

煎饼 · jiān bǐng

Savory, crispy, with a satisfying chew from the egg and crunchy wonton cracker inside.

糖葫芦 · táng hú lú

Sweet hard candy shell giving way to tart fruit. The classic hawthorn version is intensely sour-sweet.

小笼包 · xiǎo lóng bāo

Thin-skinned dumplings filled with hot savory broth and pork. Burst-in-your-mouth rich and satisfying.

串串 · chuàn chuàn

Spicy, numbing Sichuan peppercorn heat. Each skewer soaks up the chili oil broth for a layered, intense kick.

肉夹馍 · ròu jiā mó

Rich, slow-braised pork in a crispy-chewy flatbread. Deeply savory with warm spices like star anise and cinnamon.

生煎包 · shēng jiān bāo

Pan-fried bottom is crispy golden, top is soft and fluffy. Inside: juicy pork filling with hot broth.

麻辣烫 · má là tàng

Numbing and spicy broth customized to your heat tolerance. Choose your ingredients, they cook them in a single pot.

泡菜 · pào cài

Crunchy, sour, mildly spicy pickled vegetables. A refreshing palate cleanser between heavier dishes.

凉皮 · liáng pí

Cold, slippery noodles in a tangy sesame-vinegar dressing. Refreshing with a gentle heat from chili oil.

担担面 · dàn dàn miàn

Intensely savory with a deep sesame-tahini richness, cut by sharp chili heat and numbing peppercorns.

冰粉 · bīng fěn

Jelly-like ice noodles floating in brown sugar syrup with crushed nuts, raisins, and sesame. Cooling and lightly sweet.

羊肉串 · yáng ròu chuàn

Smoky, cumin-heavy grilled lamb with a charred exterior and tender interior. The cumin aroma hits you before the taste.

炸酱面 · zhá jiàng miàn

Thick wheat noodles topped with a dark, savory fermented soybean paste stir-fried with diced pork belly. Served with fresh cucumber, bean sprouts, and radish shreds.

麻婆豆腐 · má pó dòu fǔ

Silky soft tofu cubes in a fiery red sauce of chili oil, fermented black beans, and Sichuan peppercorns. The numbing heat builds slowly and lingers.

重庆小面 · chóng qìng xiǎo miàn

Thin wheat noodles in a complex spicy broth layered with chili oil, Sichuan pepper, sesame paste, vinegar, and minced pork. Intensely hot with a deep savory base.

肠粉 · cháng fěn

Silky, translucent rice noodle rolls steamed fresh, drizzled with sweet soy sauce. Can be plain or filled with shrimp, beef, or char siu pork.

蛋挞 · dàn tà

Flaky, buttery pastry shell filled with smooth, lightly sweet egg custard. Best eaten warm, fresh from the oven, when the custard still wobbles.

红油抄手 · hóng yóu chāo shǒu

Delicate pork wontons swimming in a pool of fragrant red chili oil, Sichuan pepper, garlic, and black vinegar. Silky, spicy, and tangy all at once.

羊肉泡馍 · yáng ròu pào mó

Rich, aromatic lamb broth poured over hand-torn flatbread pieces that soak up the flavor. Hearty, warming, and deeply satisfying with tender lamb chunks.

葱油饼 · cōng yóu bǐng

Crispy, flaky flatbread with layers of scallions and rendered pork fat. The outside shatters, the inside is chewy and fragrant with toasted sesame oil.

云吞面 · yún tūn miàn

Springy thin egg noodles in clear, deeply savory broth with plump shrimp wontons floating alongside. Light but satisfying, the broth is the soul of the dish.

虾饺 · xiā jiǎo

Translucent, slightly chewy wrapper revealing whole shrimp with bamboo shoots. The wrapper should be thin enough to see the pink shrimp through it without tearing.