Xiaochi

Xiaochi(Chinese:小吃;pinyin:xiǎochī;Wade–Giles:hsiaoch'ih;lit.'small eats')is an important category ofChinesestreet food, commonly found in Chinese populated communities around the world.Xiaochiare substantial snacks, which can be eaten together or with more substantial dishes like theSpanishtapasor Middle EasternLevantinemeze, or alone as a light meal or snack like theFrenchgoûter.
Xiaochi are not typically cooked in homes nor are they featured prominently on the menus of more formal restaurants (although a few courses of a multi-coursebanquetmight be xiaochi). Instead, they arestreet foodsold in markets at special stalls or small restaurants that specialize in a few or even just one xiaochi.Night marketsare especially known for their specialty xiaochi food items. Here, xiaochi are either served ascarry-outor sometimes at small tables with stools for seating. Taiwanese food critic Shu Kuo-chih describes xiaochi as "food from a street stall, shop or even a restaurant that comes in small portions and could never be considered a 'square meal' on its own. In New York, he says, 'hot dogsornachoscould be xiaochi.'Dim sum? Definitely."
Xiaochi are highly local and, in some cases, one city's markets, or even one particular market or restaurant, can become famous for a particular type of food. The city will often become known for that food and the city name be used as an identifier or an attribution of quality (e.g.Chengduxiaochi in Beijing). Specific types of xiaochi will often change from year to year with passing fads but staples persist.
Xiaochi can often form part of the fourth meal of the day, thexiaoye(宵夜; "supper" or "midnight snack"), a small late evening meal.
Even smaller pre-made side dishes (usually accompanying alcohol or a more substantial meal) are known asxiaocai(小菜, "small dish").
Xiaochioccur in large and eclectic varieties throughout ethnically Chinese areas throughout the world. Typically, they are most commonly served by outlets ranging frommarket stallstoteahousesandrestaurantsin areas of heavy pedestrian traffic: for example neartemplesandmarketsin the commercial centres of towns and cities. The so-called "four greatxiaochiclusters" ofmainland Chinaare all based around temples:theTemple to ConfuciusinNanjing, theXuanmiao TempleinSuzhou, theCity God TempleinShanghai, and the Fire Temple inChangsha. Traditionally,xiaochiis consumed as a light meal or snack between meals when visiting temples and markets. As a result, they are often self-contained and easily portable.
In more modern times, markets have been built where thexiaochiis the main attraction. For example, at Beijing's Jiumen Xiaochi (九门小吃) market built in 2006, outlets include "Qian's glutinous rice cake, Wei's cheese juice, Li's flour tea, pouch-shaped baked wheaten cake, Yue Sheng Zhai's stewed marinated beef, Ma's water-boiled sheep head mutton, and Bai's jellied bean curd... Feng's boiled beef stomach, and Chen's boiled pork's small intestines and lungs with baked cake."
Many larger towns and cities feature a great variety ofxiaochi, and manyxiaochiare found uniquely in only one or a few cities. Examples ofxiaochiinclude:
Portuguese-style egg tarts, Middle-Eastern-derivedshawarma, Americansteaks, Japaneseudonnoodles, and manymainland Chinesefoods have all factored prominently in Taiwanese xiaochi.  As Taiwan has become increasingly affluent, xiaochi have become an important part of the culinary culture.
Taiwanese xiaochi can be divided into several categories including poultry, meat, fish and seafood, rice and noodle dishes, tofu and vegetarian dishes, pastries, sauces and pickles, and beverages.