Chinese Desserts: The Sweet Side of Chinese Food

Chinese Desserts: The Sweet Side of Chinese Food

Chinese desserts are nothing like Western ones. They’re less sweet, often savory-sweet, and frequently served warm. The concept of “dessert” as a separate course barely exists — sweets are eaten throughout the day as snacks or at the end of a banquet as a palate cleanser.

Tangyuan (汤圆): Glutinous rice balls filled with sesame, peanut, or red bean paste, served in sweet ginger soup. Eaten during the Lantern Festival. The round shape symbolizes family unity.

Mango pomelo sago (杨枝甘露): A Hong Kong dessert — mango puree with pomelo segments, sago pearls, and coconut milk. Cold, refreshing, and the best Chinese dessert in my opinion.

Red bean paste buns (豆沙包): Steamed buns filled with sweet red bean paste. Simple, cheap, and addictive. Available at any dim sum restaurant.

Coffin bread (棺材板): A Taiwan specialty — a thick slice of toast hollowed out and filled with creamy seafood or chicken chowder. The name is more appealing in Chinese than English.

Almond jelly (杏仁豆腐): A silky almond-flavored jelly served cold with fruit cocktail. Light, elegant, and a perfect end to a heavy meal.