At the table
Pick up a cut piece with chopsticks or a fork and eat it while the centre is still crisp. Use a knife or spoon to divide large pieces. Add sauce sparingly and let hot pieces cool before a bite.
The fried dough contains wheat; rice sheets can also contain wheat starch. Dressings may contain soy, oyster sauce or sesame, and dough recipes can include egg or milk. Ask about the ingredients if allergic. Cut chewy or crisp pieces small for children.
The representative plain roll and sweet soy dressing have no chili. Some sauces contain oyster sauce, so vegetarian and vegan suitability depends on the dough, frying fat and dressing. Sesame and scallions are optional; ask for sauces separately if you want to adjust them.
GET TO KNOW THE DISH
What goes into it?
Explore some key ingredients below. Preparations may use additional seasonings and ingredients.
The dough stick may be fried again before wrapping to make it crisper. Dressing amounts vary.
Typical ingredients
Recipes vary by restaurant.
How does it taste?
Fried-dough aroma with savoury soy sauce.
- Chili heat
- Texture
- Crisp fried dough inside a soft, slippery rice sheet.
- How it’s made
- Wrap a fried dough stick in a rice-noodle sheet, then add the dressing.
The dough stick may be fried again before wrapping to make it crisper. Dressing amounts vary.
A CONNECTION TO PLACE
Origin & regional roots
Associated with Guangdong.
About this regional connection
Guangdong: Guangdong association; no exclusive origin claim.
Ask if they have it first
请问你们有炸两吗？
Do you have this item?
A LITTLE SOMETHING TO READ
Story & history
Two breakfast textures on one dim sum plate
Zhaliang brings together two familiar Cantonese breakfast foods: a steamed rice-noodle sheet and a fried dough stick. On a dim sum plate, the silky wrapper contrasts with the airy, crisp centre. Pieces are cut for sharing, with sweetened soy dressing and optional scallion or sesame garnish. Eating them soon after serving helps keep that contrast before the wrapper and sauce soften the dough.
