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Chinese desserts aresweet foods and dishes that are served withtea, along with meals,^[1] or at the end of meals inChinese cuisine. The desserts encompass a wide variety ofingredients commonly used in EastAsian cuisines such as powdered or wholeglutinous rice,sweet bean pastes, andagar. Due to the manyChinese cultures and the longhistory of China, there are a great variety of desserts of many forms.

• Xingren doufu 杏仁豆腐 --a curdled dessert often translated as "almond tofu", despite actually being made fromapricot kernel milk.
• Aiwowo 艾窝窝 --small, round glutinous rice dumplings filled with sugar and various nuts.

• Banana roll 香蕉糕 --nugget-sized glutinous rice cakes with the fragrance ofbanana oil
• Basi digua [zh] 拔丝地瓜 --sweet potato chunks stir-fried in pan with sugar until having a stretchy coating.
• Black sesame roll 芝麻卷
• Black sesame soup 黑芝麻糊 --sweet, creamy soup made from powdered black sesame, usually served hot
• Bingfen 冰粉 --clear jellies made from the seeds ofNicandra physalodes, usually served cold with brown sugar syrup and other toppings

• Bubble tea 珍珠奶茶 --a tea-based beverage withtapioca pearls.

• Chao hong guo 炒红果 --wholehawthorn fruits braised in sugar.
• Ching bo leung 清补凉 --cold, coconut-basedtongsui with various toppings, common in (sub-)tropical provinces (e.g.Hainan,Guangxi)
• Chongyang cake --rice cakes consumed onChongyang Day, an autumn holiday with traditions of paying respects to elders and ancestors
• Ciba 糍粑 --rice cakes made by mashing steamed glutinous rice common in southwestern China, with many variations
• Coconut bar 椰汁糕 --cold curds of coconut milk^[2]
• Crystal cake 水晶饼 --baked, flaky pastries with fillings primarily made from sugar and lard

• Douhua 豆花 --sweet bean curd
• Dragon's beard candy 龙须糖
• Double skin milk 双皮奶 --steamed milk pudding.

• Ear-hole fried cake 耳朵眼炸糕 --friedmillet rice cakes withred bean paste fillings; named after the shallow alley (hutong) it originated in.
• Egg custard tart 蛋挞
• Egg tong sui 蛋花糖水 --sweetegg drop soup.
• Egg Waffles 鸡蛋仔 --hand-held hot cakes with egg-shaped surface impressions

• Fried ice cream 炸冰淇淋 --quickly deep-fried breaded scoops ofice cream with warm, crispy shells around the still-cold ice cream
• Fried milk^[3] 炸鲜奶

• Ginger milk curd 姜撞奶 -aCantonese steamed dessert; ginger juice is used to curdle the sweetened milk^[4]
• Grass jelly 仙草
• Guilinggao 龟苓膏 --herbal jellies that traditionally contains turtle shell, served either hot or cold

• Haitang gao [zh] 海棠糕 --pan-fried hot cakes with one side caramelized; commonly a street snack
• Hasma 雪蛤
• Hup toh soh 核桃酥 --chinese walnut cookies

• Jiuniang 酒酿 --fermented sweet rice that is slightly alcoholic; can be eaten on its own or used as a ingredient of other desserts (e.g.egg tong sui, soup oftangyuan)
• JingBaJian 京八件 --a series of eight Chinese desserts originated in the imperial kitchen of theQing dynasty
• Jian dui / sesame balls 煎堆 --fried glutinous rice balls with sweet fillings, covered with sesame seed

• Kai kou xiao 开口笑 --crunchy deep-fried dough nuggets

• Liang gao [zh] 凉糕 --glutinous rice cakes served cold, sometimes with various sweet toppings
• Liang xia [zh] 凉虾 --tiny rice jellies in sweet soup, visually resembling tiny shrimps, common as a street food in southwestern China
• Ligao Tang 梨膏糖
• Lotus seed bun 莲蓉包 --a steamedbao filled with sweetlotus seed paste
• Lüdagun 驴打滚 --a traditionalManchu treat, essentially glutinous rice rolls withred bean paste fillings, covered in roasted soybean flour； name literally translates to "rolling donkey".

• Mahua 麻花 --braided fried dough
• Mango pomelo sago 杨枝甘露 --a mango-puree-basedtongsui withsago,pomelo pulp, and coconut milk
• Mango pudding 芒果布丁
• Malay sponge cake^[5] 马拉糕
• Mi san dao 蜜三刀 --syrup-infused fried dough, characterized by the three cuts on each nugget
• Mooncake 月饼 --a class of pastries with various fillings consumed onMid-Autumn Festival.

• Nai lao 酥酪 --yogurt-like milk curd with softtofu-like texture, traditionally fermented with glutinous rice wine.
• Nai wong bao [zh] 奶黄包 --Cantonese steamed custard buns.
• Nian dou bao [zh] 粘豆包 --north-eastern style steamed dumplings with glutinous skin and very subtly sweetred bean paste fillings, commonly dipped in granulated sugar before eaten
• Nian gao 年糕 --a class of glutinous rice cakes.
• Nuomici 糯米糍 --glutinous rice flour dumplings with sweet fillings, similar todaifuku in Japan but commonly covered with coconut flakes.

• Osmanthus cake 桂花糕 --glutinous rice cakes withosmanthus-infused syrup.

• Put chai ko 钵仔糕 --steamed rice cakes in small bowls
• Pineapple bun 菠萝包 --a no-filling bun characterized by a crispy, cookie-like top, visually resembling pineapple

• Qingtuan 青团 --a class of steamed glutinous rice flour dumpling, traditionally consumed aroundQingming Festival each spring in south-eastern China. The skin is rendered green by the juice of spring-season herbs (traditionallyChinese mugwort).

• Red bean cake 红豆糕
• Red bean soup 紅豆湯
• Red tortoise cake 紅龜粿 --red-colored glutinous rice cakes, shaped in moulds with tortoise shell carvings
• Ba bao fan [zh] 八宝饭 --glutinous rice steamed with eight kinds of toppings, including various candied fruits and legumes ("eight treasures")
• Red bean bun 豆沙包

• Sachima 萨其马/沙琪玛 --Manchurian dough fritter heavily infused with syrup.
• Sago pudding 西米布甸
• Sai mai lou 西米捞 --a coldtongsui with sago as the main ingredient, typically with a coconut-milk-based sweet soup and various sweet toppings.
• Shanzhagao 山楂糕 --tangy cubes of curd made fromhawthorns puree.
• Shuijing bao [zh] 水晶包 --steamed buns with sweet fillings and clear-coloredwheat starch wrappings
• Song gao(Shanghai style) 松糕 --spongy rice flour cakes, typically with red beans
• Sugar painting 糖画
• Sweet potato soup 番薯糖水 --atongsui with sweet potatoes as the main ingredient
• Sweetheart cake^[6] 老婆饼 --aCantonesepastry with flaky skin, commonly filled withwinter melon paste mixed withglutinous rice flour and sugar; variations of filling also common

• Tanghulu 糖葫芦 --a skewer of fresh fruits (traditionallyhawthorns) coated with melted sugar and chilled, originated in northern China
• Tang ou [zh] 糖藕 --steamedlotus roots filled with glutinous rice, chilled and served inosmanthus syrup
• Tang sanjiao [zh] 糖三角 --steamed triangular buns (bao) with hot, melted brown sugar fillings
• Tangyuan 汤圆 --soup-based boiled glutinous rice balls; common sweet fillings include black sesame andred bean paste
• Taro ball 芋圆 --chewy balls made from taro and flour, typically served withshaved ice other sweet toppings.
• Taro purée 芋泥
• Tiaotou gao [zh] 条头糕 --Shanghainese glutinous rice cake rolls withred bean paste fillings.
• Tong bat lat [zh] 糖不甩 --Cantonese glutinous rice balls with crushed peanuts, seasame, and brown sugar
• Tong sui 糖水 --a class of soup/liquid-based desserts that are served either cold or hot

• Wan dou huang [zh] 豌豆黄 --cubes of starchy, subtly sweet curd made from dried yellowpeas
• Water chestnut cake 马蹄糕 --a sweet, flat-cube-shapeddim sum primarily made from flour and chunks ofChinese water chestnut.
• White sugar sponge cake 白糖糕 --a Cantonese spongy, subtly sweet rice cake

• Xi gua lao 西瓜酪 --thickened watermelon juice
• Xianhua bing [zh] 鲜花饼 --baked flaky pastries with candied rose petal fillings
• Xingren cha [zh] 杏仁茶 --a thickened starchy sweet soup with almond-like fragrance and various sweet toppings (Peking style) or a sweet beverage made fromapricot kernel milk (Cantonese style)
• Xuemian dousha [zh] 雪绵豆沙 --red bean paste wrapped in whipped egg whites and deep-fried

• Yenx seinp [zh] 乳扇 --aBai treat with variants being a dessert;dairy sheets made by drying milk

• Zhu er ba [zh] 猪儿粑 --Sichuanese steamed rice dumplings with fillings, wrapped in leaves ofbanana,shell ginger, orpalm grass.
• Zigong yanwosi 自贡燕窝丝 - "Zigong bird's nest cake" - a steamed bun made of shredded dough, from Zigong (Sichuan). Similar to thehuajuan. Created in Zigong in 1965.
• Zongzi 粽子 -- a class of steamed glutinous rice treat wrapped in leaves (commonly oflarge-leaved bamboo), usually in a conical shape and traditionally consumed onDragon Boat Festival^[7]

• Chinese bakery products
• Cuisine
• List of desserts
• List of Chinese dishes
• List of Chinese sauces
• List of Chinese soups
• List of grass jelly plants
• List of restaurants in China

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