At the table
Bite carefully to keep the crumbly wrapper together. Eat alone or ask to have it put in a flatbread.
Contains soy and wheat in the sealing paste; sesame may be used. The filling can be hot.
The selected soy-skin version uses sprouts, dried tofu and fermented tofu; wrapper, frying oil and extra seasonings vary.
GET TO KNOW THE DISH
What goes into it?
Explore some key ingredients below. Preparations may use additional seasonings and ingredients.
Some makers use a flour wrapper or add sesame paste and other vegetables.
Typical ingredients
In some versions
Recipes vary by restaurant.
How does it taste?
Savory fermented tofu and toasted soy aroma.
- Chili heat
- Texture
- Brittle outside, moist and crunchy inside.
- How it’s made
- Filled soy-milk skin is sealed with flour paste and fried.
Some makers use a flour wrapper or add sesame paste and other vegetables.
A CONNECTION TO PLACE
Origin & regional roots
Its origins are linked to Tianjin.
About this regional connection
Tianjin: Regional identity supported in source-review.json.
Ask if they have it first
请问你们有卷圈吗？
Do you have this item?
A LITTLE SOMETHING TO READ
Story & history
A breakfast roll for the street
Tianjin's juanquan are often eaten alone or tucked into flatbread. The soy-skin version is distinct from a pastry-wrapped spring roll.