Difference between revisions of "Jiaoquan"
([CFWK] create Jiaoquan (焦圈) Beijing fried dough ring; pairs with Douzhi) |
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{{Infobox chinese food | {{Infobox chinese food | ||
| image = Jiaoquan.jpg | |||
| caption = Jiaoquan | |||
| alternate_name = Beijing fried dough rings; jiao quan | | alternate_name = Beijing fried dough rings; jiao quan | ||
| pinyin = Jiāoquān | | pinyin = Jiāoquān | ||
Revision as of 20:33, 22 September 2026
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Jiaoquan
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Jiaoquan (Simplified Chinese: 焦圈; Traditional Chinese: 焦圈; Pinyin: Jiāoquān) is a Beijing deep-fried wheat-dough snack shaped as a hollow ring (or linked twin rings). Crispy outside and lightly hollow inside, it is the classic savory companion to sour Douzhi at hutong breakfast stalls and is a staple of Beijing Food snack culture, alongside Youtiao and sesame flatbreads.[1]
Characteristics
Unlike long Youtiao sticks, jiaoquan are ring-shaped, deeply browned, and often sold in pairs. Texture is crunchy and lightly oily; flavor is plain-savory so it absorbs douzhi and pickled sides.
Ingredients (overview)
Wheat flour dough (sometimes with a little alkali or leavening), cut and joined into rings, then deep-fried until golden-brown and hollow.
History and culture
A folk breakfast item of old Beijing rather than a banquet dish. Street vendors and snack houses (e.g. Huguo Temple-style stalls) still sell jiaoquan with Douzhi, pickled mustard tuber, and spicy cabbage.
Serving and variations
Eaten hot with Douzhi; also with soy milk or as a crunchy side to porridge. See Beijing Food.