At the table
Mix the dressing through the warm pieces and eat with a spoon or chopsticks. Let the hot center cool and ask for chili separately if preferred.
Contains sesame and seafood seasoning; soy sauce may add soy and wheat. Do not assume the starch base makes the finished snack vegetarian or gluten-free.
Sauce amounts vary. Some versions use fermented shrimp liquid; soy sauce, vinegar, chili oil or coriander may also be added.
GET TO KNOW THE DISH
What goes into it?
Explore some key ingredients below. Preparations may use additional seasonings and ingredients.
Sauce amounts vary. Some versions use fermented shrimp liquid; soy sauce, vinegar, chili oil or coriander may also be added.
Typical ingredients
In some versions
Recipes vary by restaurant.
How does it taste?
Nutty sesame, sharp garlic and salty seafood savor.
- Chili heat
- Texture
- Soft, springy jelly with browned, lightly crisp surfaces.
- How it’s made
- Starch slurry is cooked and cooled until set, cut up and pan-fried in oil, then dressed.
Sauce amounts vary. Some versions use fermented shrimp liquid; soy sauce, vinegar, chili oil or coriander may also be added.
A CONNECTION TO PLACE
Origin & regional roots
Its origins are linked to Shandong.
About this regional connection
Shandong: Yantai pan-fried sweet-potato starch jelly; fish-sauce dressing version.
Ask if they have it first
请问你们有烟台焖子吗？
Do you have this item?
A LITTLE SOMETHING TO READ
Story & history
From starch jelly to street snack
Pan-frying turns a simple sweet-potato starch jelly into a warm Yantai snack. Sesame and garlic dressing contrasts with the browned surface; restaurants also serve more elaborate seafood versions.