At the table
Separate the thin slices and eat them as a sweet snack, often with tea. The classic soft version bends rather than snapping like a cracker.
Contains walnuts; sesame oil is also used in some recipes. Check the ingredient label for allergens and animal fat.
Soft sweet and crisp pepper-salt versions have different textures. Some recipes use lard, while others use vegetable or sesame oil.
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How does it taste?
Sweet, nutty and floral.
- Chili heat
- 0/5
- Texture
- Fine, moist and soft; sliced thin.
A CONNECTION TO PLACE
Origin & regional roots
Chongqing
Associated with Chongqing.
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A LITTLE SOMETHING TO READ
Story & history
A thin rice sweet that traveled from Hechuan
The name can mislead: Hechuan taopian is a thin rice confection made with glutinous rice, walnuts, sugar and candied rose, rather than slices of peach. In late nineteenth-century Hechuan, confectioners refined it into a softer, thinner tea-time sweet that also traveled out of town as a gift. At Tongdefu, maker Yu Fuguang later improved ingredient selection and set exacting standards for processing and slicing, helping develop its delicate texture. The making craft entered Chongqing’s first municipal intangible-heritage list in 2007.
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