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Shuangbaotai
Taiwanese crispy, deep-fried dough of Hokchew origin From Wikipedia, the free encyclopedia
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Shuangbaotai (simplified Chinese: 双胞胎; traditional Chinese: 雙胞胎; pinyin: shuāngbāotāi) is a sweet fried dough food of Hokchew origin commonly found as a Taiwanese street food. It is a chewy fried dough containing large air pockets on the inside and a crisp crust on the outside. It is made by twisting two small pieces of dough together and frying them, causing them to separate slightly while remaining connected.[1]
 | This article includes a list of references, related reading, or external links, but its sources remain unclear because it lacks inline citations. (February 2013) |
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Names
The Mandarin Chinese name of this food, shuāngbāotāi (Chinese: 雙胞胎) meaning "twins", is derived from the fact that the dish is two pastries twisted slightly together as if conjoined twins. The Taiwanese Hokkien name is 馬花糋 (bé-hoe-chìⁿ), which roughly means "horse-hoof cake", also in reference to its shape. Another Hokkien name is 雙生仔 (siang-siⁿ-á) meaning twins.
Regional
In Taiwan, shuangbaotai are a type of snack (xiaochi) typically sold by hawkers at street stalls or in night markets, but not in regular restaurants or bakeries.
Shuangbaotai sold as xiaochi street food
See also
- Taiwanese cuisine
- Fuzhou cuisine
- Fujian cuisine
- List of desserts
- List of doughnut varieties
- List of fried dough varieties
Food portal
Other Chinese fried dough dishes
References
External links
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