Youtiao

Youtiao

Pieces of youtiao
Alternative names	Chinese cruller
Type	Donut
Course	Breakfast
Place of origin	China
Region or state	Guangdong
Associated cuisine	China, Vietnam, Cambodia, Singapore, Malaysia, Indonesia, Philippines, Brunei, Myanmar, Thailand, Hong Kong and Taiwan
Serving temperature	Fried
Main ingredients	Dough
Media: Youtiao

Youtiao
Chinese name
Traditional Chinese	油あぶら條じょう
Simplified Chinese	油あぶら条じょう
Literal meaning	oil strip
Transcriptions Standard Mandarin Hanyu Pinyin yóutiáo Wade–Giles yu2-t'iao2 Wu Romanization hhieu diau (T3) Hakka Romanization yiu tiao Yue: Cantonese Yale Romanization yàuh tíu Jyutping jau⁴ tiu⁴*²
Yu Char Kway
Traditional Chinese	油あぶら炸粿/餜/鬼おに
Simplified Chinese	油あぶら炸粿/馃/鬼おに
Literal meaning	oil-fried pastry (or devil)
Transcriptions Standard Mandarin Hanyu Pinyin yóuzháguǒ Wade–Giles yu2-cha2-kuo3 Hakka Romanization yiu za gui Yue: Cantonese Yale Romanization yàuh ja gwái Jyutping jau⁴ zaa³ gwai² Southern Min Hokkien POJ iû-chiā-kóe
Guozi
Traditional Chinese	餜子
Simplified Chinese	馃子
Literal meaning	pastry
Transcriptions Standard Mandarin Hanyu Pinyin guǒzi Wade–Giles kuo3-tzu0
Burmese name
Burmese	အီကြာ‌ကွေး Ee Kyar Kway
Vietnamese name
Vietnamese	dầu cháo quẩy / giò cháo quẩy
Thai name
Thai	ปาท่องโก๋
RTGS	pathongko
Malay name
Malay	cakoi چاکوي
Indonesian name
Indonesian	cakwe
Filipino name
Tagalog	bítso-bítso/bicho-bicho/shakoy
Lao name
Lao	ເຂົ້າຫນົມຄູ່ / ຂະໜົມຄູ່ /ຈັບກ້ວຍ Khao nom khu / kha nom khu / chab kuay
Khmer name
Khmer	ឆាខ្វៃ / យ៉ាវឆាខ្វៃ Chha Khwai / Yav Chha Khwai

Youtiao (traditional Chinese: 油あぶら條じょう; simplified Chinese: 油あぶら条じょう; pinyin: Yóutiáo), known in Southern China as yu char kway, is a long golden-brown deep-fried strip of wheat flour dough of Chinese origin and (by a variety of other names) also popular in other East and Southeast Asian cuisines.

Conventionally, youtiao are lightly salted and easily separated by hand. Youtiao are normally eaten at breakfast as an accompaniment for rice congee, soy milk or cow's milk blended with sugar. Youtiao may also be known as a Chinese cruller, Chinese oil stick, Chinese donut [sticks], and fried breadstick, among others.

In other Asian countries, they may also be called bicho, you char kway, cakwe, cakoi, kueh, kuay, shakoy or pathongko, among other names.

Culinary applications and variants

At breakfast, youtiao can be stuffed inside shāobǐng (traditional Chinese: 燒餅やきもち; simplified Chinese: 烧饼; lit. 'roasted flatbread') to make a sandwich known as shāobǐng yóutiáo (traditional Chinese: 燒餅やきもち油ゆ條じょう; simplified Chinese: 烧饼油ゆ条じょう). Youtiao wrapped in a rice noodle roll is known as zháliǎng. In Yunnan, a roasted rice flour pancake usually wrapped around a youtiao is known as erkuai (traditional Chinese: 燒しょう餌えさ塊かたまり; simplified Chinese: 烧饵块). Yet another name for a sandwich variant is jianbingguǒzi (traditional Chinese: 煎餅せんべい果はて子こ; simplified Chinese: 煎せんじ饼果子こ; lit. 'youtiao and fried bread').

Youtiao is occasionally dipped into various liquids, for example the soup xidoufen, soy milk (sweet or salty), and soy sauce.

Youtiao is also an important ingredient of the food cífàn tuán in Shanghai cuisine.

Tánggāo (Chinese: 糖とう糕), or "sugar cake", is a sweet, fried food item similar in appearance to youtiao but shorter in length.

In Thailand, youtiao or pathongko (ปาท่องโก๋) in Thai are eaten for breakfast with soy milk or porridge.

Names

Cambodia

In Cambodia, it is called cha kway (Khmer: ឆាខ្វៃ) and usually dipped in kuy teav, congee or coffee. Some Chinese Cambodian immigrants in Australia sometimes call it chopstick cake because of its resemblance to a pair of chopsticks.

China

Although generally known as yóutiáo in Standard Mandarin, the dish is also known as guǒzi (餜子) in northern China. In Min Nan-speaking areas, such as Taiwan, it is known as iû-chiā-kóe (油あぶら炸粿), where kóe (粿/餜) means cake or pastry, hence "oil-fried cake/pastry". In Cantonese-speaking areas this is rendered as yàuh ja gwái (油あぶら炸鬼), where gwái literally means "devil" or "ghost".

Folk etymology

The Cantonese name 油ゆ炸鬼 (Cantonese Yale: yàuh ja gwái) literally means "oil-fried devil" and, according to folklore, is an act of protest against Song dynasty official Qin Hui, who is said to have orchestrated the plot to frame the general Yue Fei, an icon of patriotism in Chinese culture. It is said that the food, originally in the shape of two human-shaped pieces of dough but later evolved into two pieces joined in the middle, represents Qin Hui and his wife, both having a hand in collaborating with the enemy to bring about the great general's demise. Thus the youtiao is deep fried and eaten as if done to the traitorous couple. In Mandarin, the name 油ゆ炸燴 (pinyin: yóuzháhuì) from folklore literally means "oil-fried Hui" in protest of his actions. The Cantonese pronunciation yàuh ja gwái rhymes with this Mandarin pronunciation.

In keeping with the legend, youtiao are often made as two foot-long rolls of dough joined along the middle, with one roll representing the husband and the other the wife. The Cantonese name may derive from Guangzhou being the last resistance front before the Song dynasty collapsed.

Indonesia

In Indonesia, the fried dough is known as cakwe and is commonly chopped or thinly sliced and then eaten for breakfast.

In Indonesia, the fried dough is known as cakwe (pronounced [tʃakwe]). It is commonly chopped or thinly sliced and then eaten for breakfast with bubur ayam (chicken congee) or eaten as snacks with dipping of local version of chilli vinaigrette or peanut / satay sauce.

In Java, cakwe is usually sold as a street snack at kaki lima, usually at the same stalls that sell bolang-baling or roti goreng (sweet fried dough) and untir-untir (Javanese version of mahua). This snack is sometime served with spicy sweet salty sauce (optional). Savory cakwe, sweet bolang-baling and crunchy untir-untir are to be considered to compliment each other in a snack mix.

Laos

In Laos, youtiao is generally called kao nom kou or patongko (cf. Thai patongko) or "chao quay", and is commonly eaten with coffee at breakfast in place of a baguette (khao jee falang). It is also eaten as an accompaniment to "khao piek sen" (chicken noodle soup) or "jok" (congee).

Malaysia

It is rendered in Malay language as cakoi, an alteration of the Minnan term, char kway. The name pathongko (see Thailand) is more common in the northern states of Kedah, Perlis and Penang, kayu khamak or kuduh in Terengganu, kocok in Pahang and Perak and cakuwe in Kelantan. Cakoi is usually sold in morning street markets or pasar malam night markets and commonly eaten with coffee or soy milk for breakfast or at tea time.

Myanmar

The youtiao is a popular breakfast food in Myanmar, where it is called e kya kway.

The youtiao is also a popular breakfast food in Myanmar (Burma) where it is called e kya kway (အီကြာကွေး [ì tʒà ku̯éː]). It is usually eaten with steamed yellow beans (with salt and oil) or dipped into coffee or tea, or with condensed milk(နို့ဆီ). E kya kway is also eaten with rice porridge, or cut into small rings and used as a condiment for mohinga. Tea culture is prevalent in Myanmar, and almost every shop will serve e kya kway for breakfast.

Some shops stuff meat into the youtiao and deep fry it over again. It is called e kya kway asar thoot – stuffed e kya kway.

Philippines

Main article: Shakoy

Shakoy/Bicho from the Philippines

Bicho-Bicho from the Philippines

In the Philippines, it is either known as Bicho / Bicho-Bicho (Hokkien: 米べい棗なつめ Pe̍h-ōe-jī: bí-tsó) or Shakoy / Siyakoy (Hokkien: 炸粿 Pe̍h-ōe-jī: tsia̍h-kué) / Pinisi / lubid-lubid. They are usually deep-fried, in the case of Bicho-Bicho, or deep-fried and twisted, in the case of Shakoy. Dry, smaller and crunchy versions are called pilipit.

Singapore

In Singapore, it is known as yu char kway, which is the transliteration of its Hokkien (Minnan) name (油あぶら炸粿 iû-tsiā-kué). Apart from the plain version, the Singaporean take on Youtiao also comes with various fillings which are either sweet, such as red bean paste or savory (ham chim peng, 鹹煎餅せんべい), such as sardines in tomato sauce. The plain version is often eaten with sweet chili sauce or coconut and egg jam called kaya, or served with bak kut teh (肉にく骨こつ茶ちゃ), porridge or rice congee, sliced thinly to be dipped into the broth or congee and eaten.

Taiwan

Fried egg sandwiched in youtiao

In Taiwan, Youtiao is often known by its Hokkien name (油あぶら炸粿 iû-tsiā-kué) and is a popular breakfast item throughout Taiwan. Youtiao are usually sandwiched into shaobings or cut into sections and wrapped in rice balls, or eaten with almond milk, soy milk, and douhua for breakfast. It is also an essential ingredient for Tainan-style congee and salty soy milk, and it is also an indispensable ingredient for Tainan beef soup and as a side for Taiwanese-style spicy hot pot.

Thailand

Thai youtiao

In Thailand, youtiao is generally called pathongko (Thai: ปาท่องโก๋, pronounced [paːtʰɔ̂ŋkǒː]) due to a confusion with a different kind of dessert. Pathongko is a loanword adapted from either Teochew Minnan beh teung guai (白しろ糖とう粿; Mandarin: bái tángguǒ) or Cantonese of baahktònggòu (白しろ糖とう糕; Mandarin: bái tánggāo). However, both possible original names referred to a different dessert, the white sugar sponge cake. It was previously sold together with youtiao by street vendors who normally walked around and shouted both names out loud. However, Thai customers often mistakenly thought that the more popular youtiao was "pathongko". Eventually, the real pathongko disappeared from the market because of its unpopularity. The disappearance of real "pathongko" left the youtiao labeled under the former's name, while the latter's real name is generally unknown amongst the Thais. The original white sugar sponge cake can still be easily found in Trang Province in Southern Thailand under its original name while youtiao is still called "chakoi" or "chiakoi" by some Southerners.

In Thailand, pathongko is also dipped into condensed milk or, in the South, eaten with kaya. In some provinces, such as Chanthaburi and Kanchanaburi, pathongkos are eaten with sweet and sour dipping sauce, considered a local delicacy.

Vietnam

Quẩy

Bánh canh cua with cut quẩy as side topping

In Vietnamese cuisine, it is known by a name that is a pronunciation similar to the Cantonese pronunciation, as dầu cháo quẩy, giò cháo quẩy or simply quẩy. 油あぶら ("dầu/giò"), 鬼おに ("quỷ/quẩy") coming from the approximate Cantonese pronunciation. In Vietnam, giò cháo quẩy is eaten typically with congee or phở in Hanoi, and sometimes with wonton noodle (mì hoành thánh or mì vằn thắn). In Southern Vietnam, quẩy is often enjoyed with bánh canh cua, or dipped in hot soymilk as a quick breakfast.

See also

• Fried dough foods
• List of Chinese dishes
• List of doughnut varieties
• List of deep fried foods
• List of snack foods
• List of street foods
• Zhaliang
• Ci fan tuan

Other Chinese fried dough dishes

• Ham chim peng
• Ox-tongue pastry
• Shuangbaotai