 Pieces of youtiao | |
| Alternative names | Chinesecruller |
|---|---|
| Type | Donut |
| Course | Breakfast |
| Place of origin | China |
| Region or state | Guangdong |
| Associatedcuisine | China,Vietnam,Cambodia,Singapore,Malaysia,Indonesia,Philippines,Brunei,Myanmar,Thailand,Hong Kong andTaiwan |
| Serving temperature | Fried |
| Main ingredients | Dough |
| Youtiao | |||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Chinese name | |||||||||||||||||||||||
| Traditional Chinese | 油條 | ||||||||||||||||||||||
| Simplified Chinese | 油条 | ||||||||||||||||||||||
| Literal meaning | oil strip | ||||||||||||||||||||||
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| Yu Char Kway | |||||||||||||||||||||||
| Traditional Chinese | 油炸粿/餜/鬼 | ||||||||||||||||||||||
| Simplified Chinese | 油炸粿/馃/鬼 | ||||||||||||||||||||||
| Literal meaning | oil-fried pastry (or devil) | ||||||||||||||||||||||
| |||||||||||||||||||||||
| Guozi | |||||||||||||||||||||||
| Traditional Chinese | 餜子 | ||||||||||||||||||||||
| Simplified Chinese | 馃子 | ||||||||||||||||||||||
| Literal meaning | pastry | ||||||||||||||||||||||
| |||||||||||||||||||||||
| 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[1]/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:油條;simplified Chinese:油条;pinyin:Yóutiáo), known in Southern China asyu char kway, is a long golden-browndeep-fried strip of wheat flourdough ofChinese origin and (by a variety of other names) also popular in otherEast andSoutheast Asian cuisines.
Conventionally,youtiao are lightly salted and easily separated by hand.[2]Youtiao are normally eaten at breakfast[3] as an accompaniment forrice congee,soy milk or cow'smilk blended with sugar.Youtiao may also be known as aChinesecruller,[4]Chinese oil stick,[5]Chinese donut [sticks], andfried breadstick, among others.
In other Asian countries, they may also be calledbicho, you char kway, cakwe, cakoi, kueh, kuay, shakoy orpathongko, among other names.
At breakfast,youtiao can be stuffed insideshāobǐng (traditional Chinese:燒餅; simplified Chinese:烧饼;lit. 'roasted flatbread') to make asandwich known asshāobǐng yóutiáo (traditional Chinese:燒餅油條; simplified Chinese:烧饼油条). Youtiao wrapped in arice noodle roll is known aszháliǎng. InYunnan, a roasted rice flour pancake usually wrapped around ayoutiao is known aserkuai (traditional Chinese:燒餌塊; simplified Chinese:烧饵块). Yet another name for a sandwich variant isjianbingguǒzi (traditional Chinese:煎餅果子; simplified Chinese:煎饼果子;lit. 'youtiao and fried bread').
Youtiao is occasionally dipped into various liquids, for example the soupxidoufen, soy milk (sweet or salty), and soy sauce.
Youtiao is also an important ingredient of the foodcífàn tuán inShanghai cuisine.
Tánggāo (Chinese:糖糕), or "sugar cake", is a sweet, fried food item similar in appearance to youtiao but shorter in length.
In Thailand,youtiao orpathongko (ปาท่องโก๋) in Thai are eaten for breakfast withsoy milk orporridge.
InCambodia, it is calledcha kway (Khmer:ឆាខ្វៃ) and usually dipped inkuy teav,congee or coffee. SomeChinese Cambodian immigrants inAustralia sometimes call itchopstick cake because of its resemblance to a pair ofchopsticks.
Although generally known asyóutiáo in Standard Mandarin, the dish is also known asguǒzi (餜子) innorthern China. InMin Nan-speaking areas, such asTaiwan, it is known asiû-chiā-kóe (油炸粿),[6] wherekóe (粿/餜) means cake or pastry, hence "oil-fried cake/pastry". InCantonese-speaking areas this is rendered asyàuh ja gwái (油炸鬼), wheregwái literally means "devil" or "ghost".[a]
TheCantonese name 油炸鬼 (Cantonese Yale:yàuh ja gwái) literally means "oil-fried devil" and, according to folklore,[7] is an act of protest againstSong dynasty officialQin Hui, who is said to have orchestrated the plot to frame the generalYue Fei, an icon ofpatriotism inChinese 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 油炸燴 (pinyin:yóuzháhuì) from folklore literally means "oil-fried Hui" in protest of his actions. The Cantonese pronunciationyàuh 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.[8] The Cantonese name may derive fromGuangzhou being the last resistance front before the Song dynasty collapsed.
In Indonesia, the fried dough is known ascakwe (pronounced[tʃakwe]). It is commonly chopped or thinly sliced and then eaten for breakfast withbubur ayam (chicken congee) or eaten as snacks with dipping of local version of chilli vinaigrette or peanut / satay sauce.
InJava, cakwe is usually sold as a street snack atkaki lima, usually at the same stalls that sellbolang-baling orroti goreng (sweet fried dough) anduntir-untir (Javanese version ofmahua). 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.
InLaos, youtiao is generally calledkao nom kou orpatongko (cf. Thaipatongko) or "chao quay", and is commonly eaten with coffee at breakfast in place of abaguette (khao jee falang).[9] It is also eaten as an accompaniment to "khao piek sen" (chicken noodle soup) or "jok" (congee).[citation needed]
It is rendered inMalay language ascakoi, an alteration of the Minnan term,char kway. The namepathongko (seeThailand) is more common in the northern states ofKedah,Perlis andPenang,[10]kayu khamak orkuduh inTerengganu,kocok inPahang andPerak andcakuwe inKelantan.Cakoi is usually sold in morning street markets orpasar malam night markets and commonly eaten with coffee or soy milk for breakfast or at tea time.
The youtiao is also a popular breakfast food inMyanmar (Burma) where it is callede 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 withcondensed milk(နို့ဆီ). E kya kway is also eaten with rice porridge, or cut into small rings and used as a condiment formohinga. Tea culture is prevalent in Myanmar, and almost every shop will serve e kya kway for breakfast.[citation needed]
Some shops stuff meat into the youtiao and deep fry it over again. It is callede kya kway asar thoot – stuffed e kya kway.
In thePhilippines, it is either known asBicho /Bicho-Bicho (Hokkien: 米棗Pe̍h-ōe-jī: bí-tsó) orShakoy /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 calledpilipit.
InSingapore, it is known asyu char kway, which is the transliteration of itsHokkien (Minnan) name (油炸粿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), such as sardines in tomato sauce. The plain version is often eaten with sweet chili sauce or coconut and egg jam calledkaya, or served withbak kut teh (肉骨茶), porridge or ricecongee, sliced thinly to be dipped into the broth or congee and eaten.[11]
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InTaiwan, Youtiao is often known by itsHokkien name (油炸粿iû-tsiā-kué) and is a popular breakfast item throughout Taiwan. Youtiao are usually sandwiched intoshaobings or cut into sections and wrapped inrice balls, or eaten withalmond milk,soy milk, anddouhua for breakfast. It is also an essential ingredient forTainan-stylecongee and salty soy milk, and it is also an indispensable ingredient for Tainan beef soup and as a side for Taiwanese-style spicyhot pot.[12]
InThailand, youtiao is generally calledpathongko (Thai:ปาท่องโก๋,pronounced[paːtʰɔ̂ŋkǒː]) due to a confusion with a different kind of dessert.Pathongko is a loanword adapted from eitherTeochewMinnanbeh teung guai (白糖粿; Mandarin:bái tángguǒ) orCantonese ofbaahktònggòu (白糖糕; Mandarin: bái tánggāo). However, both possible original names referred to a different dessert, thewhite sugar sponge cake. It was previously sold together with youtiao bystreet 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 realpathongko 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 inTrang Province inSouthern 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 withkaya. In some provinces, such asChanthaburi andKanchanaburi,pathongkos are eaten with sweet and sour dipping sauce, considered a local delicacy.[13][14]
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InVietnamese cuisine, it is known by a name that is a pronunciation similar to the Cantonese pronunciation, asdầu cháo quẩy,giò cháo quẩy or simplyquẩy. 油 ("dầu/giò"), 鬼 ("quỷ/quẩy") coming from the approximate Cantonese pronunciation. In Vietnam,giò cháo quẩy is eaten typically with congee orphở in Hanoi, and sometimes withwonton noodle (mì hoành thánh ormì vằn thắn). In Southern Vietnam, quẩy is often enjoyed withbánh canh cua, or dipped in hot soymilk as a quick breakfast.
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