China
What is the Cantonese version of a doughnut-style pastry?
Doughnut
A few sweet, doughnut-style pastries are regional in nature. Cantonese cuisine features an oval-shaped pastry called "ngàuhleisōu" (牛脷酥, lit. "ox-tongue pastry" due to its tongue-like shape). A spherical food called" saa1 jung" (沙翁) which is also similar to cream puff, but denser in texture (doughnut-like texture) with sugar sprinkled on top, is normally available in Cantonese restaurants in the dim sum style. An oilier Beijing variant of this called 高力豆沙, "gaoli dousha", is filled with red bean paste; originally, it was made with egg white instead of dough. Many Chinese cultures make a chewy doughnut known as "shuangbaotai" (雙包胎), which consists of two conjoined balls of dough. Chinese restaurants in the US sometimes serve small fried pastries similar to doughnut holes, served with condensed milk as a sauce. Chinese cuisine features long, deep-fried doughnut sticks that are often quite oily, hence their name in Mandarin, "yóutiáo" (油條, lit. oil strips. ); in Cantonese, this doughnut-style pastry is called "yàuhjagwái" (油炸鬼, "ghosts fried in oil"). These pastries are not sweet and are often served with congee, a traditional rice porridge.