Zhejiang Street Food

5 dishes in China

5 street foods from Zhejiang, China: Longjing Dragon Well Tea, Cong Bao Kuair, Ningbo Tangyuan, Mao'erduo and Shaoxing Choudoufu — Fermented Stinky Tofu. Each one has its own page with the story behind it and what to look for.

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Street foods of Zhejiang

Longjing (龙井) Dragon Well Tea

West Lake Tradition · Green Tea Longjing (龙井) Dragon Well Tea The best-grade leaves are still hand-pressed flat in hot woks by tea masters, a technique so precise that machine-made versions sell for a fraction… Longjing is a delicate, pan-fired green tea grown on the hills around Hangzhou's West Lake, served in glass cups where you can watch the flat leaves unfurl. It's poured at teahouses lining…

Cong Bao Kuair (Scallion Pancake-Wrapped Fritter)

Snack · Griddled Cong Bao Kuair (Scallion Pancake-Wrapped Fritter) Local legend says the snack was invented as edible revenge — the twisted fried-dough stick inside is said to represent a hated 12th-century official. A stick of deep-fried dough is wrapped in a thin wheat pancake with scallion, pressed and grilled until crisp, then brushed with a sweet-savory sauce before folding.

Ningbo Tangyuan (Sweet Rice Balls)

Dessert · Boiled Ningbo Tangyuan (Sweet Rice Balls) The filling is solid black sesame paste mixed with lard — melting into a rich, glossy, faintly savory-sweet center only once fully cooked. Glutinous rice flour, ground with water into a smooth dough, is wrapped around black sesame paste and lard, rolled into balls, and boiled until they float.

Mao'erduo (Cat's Ear Noodles)

Noodle · Hand-pinched Mao'erduo (Cat's Ear Noodles) Hangzhou's cat's ears are tiny, roughly the size of a fingernail, and are often cooked in a light soup with ham, shrimp, and mushrooms. Small pieces of dough are pinched and rolled between the fingers into little curled shapes resembling a cat's ear, then boiled or stir-fried with vegetables, meat, or seafood.

Shaoxing Choudoufu (绍兴臭豆腐) — Fermented Stinky Tofu

Street Snack · Fermented Fried Tofu Shaoxing Choudoufu (绍兴臭豆腐) — Fermented Stinky Tofu The brine is built on fermented amaranth stalks, themselves a pungent Shaoxing pickle — and the smell of the tofu is famously much stronger than its… Firm tofu is soaked for days in a fermented brine, traditionally made from fermented amaranth stems or bamboo shoots, until it darkens and develops its pungent smell, then it's deep-fried…

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Part of World of Street Food — 3441 dishes from 118 countries. Photo credits.