Skip to main content
Epicurious

Youtiao (Chinese Savory Doughnuts)

Youtiao chinese savory doughnuts served for breakfast.
Photo by Kris Kirkham

Crisp, golden brown youtiao is a staple at the Chinese breakfast table. Youtiao (known as yau ja gwai or yau tiu in Cantonese) is most commonly served with a glass of soy milk or a bowl of congee. Though you can warm up the doughnuts in a hot oven the day after they’re made, they’re best eaten fresh and while they’re still hot. 

Cook’s note:

Allow at least one day for preparation.

See Related Recipes and Cooking Tips

Read More
Kimchi Gim Bugak (Fried Seaweed Chips)
Bugak is the ideal light beer snack: It’s crunchy, salty, and the fresher it’s made, the better. Thin sheets of kimchi add an extra spicy savory layer.
Hong Kong Egg Scramble
“Soft and pillowy, custardy and light—they were unlike any other scrambled eggs I had experienced before.”
Pan-Fried Turmeric Bread (Kubez Kimaaj)
Kubez bread, a.k.a. kimaaj, is an Arabic flatbread or pita bread. It’s a staple in the Middle East used as an accompaniment for various dishes or as a wrap.
Japanese Fluffy Pancakes
Follow the instructions for cooking the pancakes carefully; the unique method of layering the batter is crucial in achieving that cloudlike texture.
Rotisserie Chicken Congee
Leftover rotisserie chicken finds new purpose in this endlessly comforting dish.
Okonomiyaki Tater Tots
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.
Mapo Tofu Salad
The pan-fried tofu is crispy yet pillowy, served with a punchy dressing that is made with the same bold flavors as mapo seasoning.
Spicy Honey Orange Shrimp (Xiang La Fengmi Xia)
A satisfying weeknight dinner from Tiffy Chen. Serve with rice or noodles.