At the table
Break off small pieces or bite into a cut block. It is normally eaten after the syrup has set.
Contains wheat and egg; dairy, sesame or nuts may also be present. Check the actual ingredients if needed.
Syrups and toppings vary. Honey, cream, sesame, raisins, seeds or hawthorn-cake pieces may be added.
Soft yet crisp fried dough strands bound with sweet syrup can be shared in small pieces; the syrup makes them sticky, so offer a small portion and let it cool.
Recipes vary. Ask the restaurant about ingredients and serving before you order.
GET TO KNOW THE DISH
What goes into it?
IN THE APP
Get to know every ingredient.
Explore what goes into a dish and how each ingredient shapes its flavor.
How does it taste?
Sweet and egg-rich; some versions have honey or osmanthus notes.
- Chili heat
- 0/5
- Texture
- Light, crumbly and soft, with a sticky syrup coating.
A CONNECTION TO PLACE
Origin & regional roots
Beijing
Associated with Beijing.
About this regional connection
Beijing: Beijing tourism publications document Saqima among Beijing cakes and sweets. The item is also described as Manchu and widespread; Beijing is not claimed as exclusive origin.
Ask if they have it first
请问你们有萨其马吗？
Do you have this item?
A LITTLE SOMETHING TO READ
Story & history
Saqima in Beijing’s Manchu pastry tradition
Saqima appears among Manchu traditional pastries in accounts of Qing-era banner food around Beijing. It belongs to a broader household food repertoire in the capital’s banner communities, where cuisines met and mixed.
Traveler experiences
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