Gaoqiao Shortcake
The ingredients used for this shortcake are wheat flour, lard, sugar, red beans and osmanthus. It is a rich and easily crumbled pastry, and has become one of the four renowned pastries from the Gaoqiao Bakery. All the products from this bakery can be had at its retail department at the corner of Huaihai Zhong Road and Ruijin Road.

Crab-brown Baked Cake
The cake is crisp, savoury and aromatic as brown as the colour of a cooked crab. The fillings include green onions with oil, pork, crabmeat, shrimps, sugar, roses, mashed beans, jujube paste. The Wu Yuan Snack House at the corner of Shimen and Weihai Roads is the most famous shop for this pastry.

Fried Mantou(Shanghai)
In Shanghai, people usually call Baozi (bread) to be Mantou, so fried Mantou , in fact, is fried Baozi. The semi-fermented paste is fried on the saucepan with spraying water several times during cooking. You’d better taste it in hot because at that time, the bottom is golden-colored and crispy, while the rest part is white and soft. The wonderful st...

donkey roll about(Beijing)
ludaguan (donkey roll about), is a glutinous rice cake. It is made from steamed glutinous yellow rice flour, which is made into a flat cake, with fried bean flour and brown sugar powder sprayed onto the surface, and rolled up into several layers to make a cake.

Wandouhuang (Pea Flour Cake) (Beijing)
Prepared with white peas, pea flour cake is a typical snack in spring. Pea flour cakes, kidney bean cakes and small corn buns were well-known imperial snacks in ancient China.

Aiwowo(Beijing)

Steamed cone-shaped cakes made of glutinous rice or millet with sweet filling first appeared in the Yuan Dynasty, with different stuffing, such as rock sugar powder, hawthorn cake, sesame, green plum fruit, or mashed Chinese jujube.and were well received by the imperial families in the Ming Dynasty. Now it is one of Beijing's snacks loved by local people.

Chou doufu(Taiwan)
Taiwan's best-known snacks are present in the night markets. Chou doufu (fermented 'smelly' tofu) is one example; intimidating at first but can be an acquired taste. In these markets, one can also find delicious fried and steamed meat-filled buns, oyster-filled omelets, refreshing fruit ices, and much more.

Dongpo Pork(Zhejiang)

Dongpo Pork (dong po rou) Hangzhou's trademark dish. To eat dongpo pork is to begin to understand the role of fat in making meat taste good.

The dish is named after revered Song Dynasty poet, artist and calligrapher Su Dongpo, who is supposed to have invented, or at least inspired it. The meat should be so tender that...