Creamy Fried Cake: A Sweet Taste of Old Beijing(奶油炸糕)

1. Origin and History

This classic Beijing snack dates back to the Qing Dynasty.
It started as a royal dessert before reaching the streets.
The treat reflects the wisdom and charm of Beijing food culture.

2. Cultural Meaning

Locals call it the “living fossil of Beijing desserts.”
For many, it is a childhood memory from the hutongs.
It symbolizes simple happiness and warm street life.

3. Ingredients and Cooking Style

The main ingredients are flour, eggs, and fresh cream.
Sugar and cooking oil are the key extras.
It is made with a special “hot dough deep-fry” method.
First, the batter is fried slowly at low heat to puff up.
Then it is fried again at high heat to release the oil.

Flavor and Texture

Golden, fluffy, and round like little balls.
Crispy outside, soft like clouds inside.
Rich milky aroma with a light eggy note.
Sweet but never heavy.

How to Eat It

Always enjoy it hot!
Sprinkle sugar or dip in osmanthus honey.
Pair it with jasmine tea or Beijing yogurt for perfection.

Where to Try in Beijing

Look for it at Huguosi Snacks, Lao Ciqi Kou shops, or small hutong stalls.
It costs around 10–20 RMB per serving.
When ordering, just say: “Lái fèn nǎiyóu zhàgāo” (one portion please).
If you prefer less sweet, ask for “shǎo táng” (less sugar).

Tourist Tips

Its English names are “Creamy Fried Cake” or “Beijing-style Cream Fritters.”
Best for travelers who enjoy soft textures and creamy flavors.

Cooking at Home

Scald flour with hot water and mix into dough.
Add eggs, cream, and a little sugar.
Scoop into round balls and fry until golden.
Sprinkle sugar or drizzle osmanthus syrup before serving.

Final Bite

Do not miss this golden sweet bite of Beijing!
It is warm, crispy, and full of milky flavor.
Order a fresh one in the hutongs—
and add it to your must-eat list in China.