Beijing Fried Starch Sausage: Top Beijing Street Snack

When pale starch sausage slices slip into sizzling oil and bloom into golden curls, then crackle like tiny drums as you bite into them dipped in garlicky sauce — that’s Beijing Fried Starch Sausage (Zhá Guàncháng)! Crispier than potato chips, richer than bacon, this hutong favorite is one of the most irresistible street snacks in Beijing.

1. Origin and History

Beijing Fried Starch Sausage dates back to the Ming and Qing dynasties as a humble home-cooked dish. People used to stuff mung bean starch into pig intestines as an inexpensive food, but later discovered it tasted even better when deep-fried without the casing. By the Republic of China era, it had become a must-have temple fair snack. Old Beijingers still say, “A temple fair without guàncháng isn’t a real fair.”

2. Cultural Significance

For Beijingers, this snack is a time capsule of childhood memories. The cries of “one cent a slice” once rang through the hutongs, and even today it’s seen as the ultimate test of an authentic snack shop. Standing by the roadside with a paper bowl of guàncháng, eating it hot and fresh, is one of the most iconic Beijing street scenes.

3. Ingredient Highlights

Traditional guàncháng is made from mung bean starch mixed with spiced water and steamed until firm. In the past it was stuffed into pig intestines, but today it’s usually steamed into blocks and sliced. The key flavor is freshly pounded garlic juice — its pungent aroma is what makes the dish irresistible. The frying oil must be high-quality sesame oil to achieve a crisp yet not greasy texture.

4. Cooking Technique

The master’s skills lie in knife work and heat control. Each piece is cut on a slant, thin on one end and thick on the other, so the thin edge crisps while the thick edge stays soft. The oil temperature must be held at 180 °C; the thin part turns crunchy, the thick part chewy. Finally, the chef blasts the heat to force out excess oil, then sprinkles salt to finish.

5. Flavor and Texture

The thin edge is as crisp as potato chips, while the thick edge is as chewy as rice cakes, creating a delightful contrast. The sharp garlic juice collides with the roasted aroma of frying, while the earthy fragrance of mung bean balances the richness. The best part is the addictive “crunch-crunch” sound as you chew — the more you chew, the better it tastes.

6. How to Eat It

The most authentic way is to eat it hot while standing at a street stall, skewering pieces with a bamboo stick and dipping them in garlic sauce. Old Beijingers follow the “three dips, three blows” rule: dip, blow to cool, and repeat three times to let the garlic soak in. Pair it with Beibingyang soda to cut the oil, or go bold and try it with traditional Beijing fermented mung bean drink douzhi.

7. Where to Try It

You can find the most authentic Beijing Fried Starch Sausage at Huguosi Snacks (a traditional time-honored brand), Ziguangyuan (classic state-owned flavor), and Longfusi Snack Shop (famous for temple fair treats). Expect to pay around 10–20 RMB per person. Order by saying “Guàncháng with garlic sauce on the side” to show you’re a savvy eater.

8. Tips for Tourists

“Beijing Fried Starch Sausage” is the best English name to use. The ideal time to enjoy it is in the afternoon as a snack. If you don’t like strong garlic, ask for just a little sauce; if you’re adventurous, pair it with douzhi. Many small shops are cash-only, so bring some coins.

9. Easy Home Version

At home, you can steam sweet potato starch into a firm cake, chill it, then slice thin and deep-fry until crisp. Make the garlic sauce with minced garlic and salted water, or add a touch of fermented tofu brine for a stronger kick. It won’t be quite as crisp as the old shops’ version, but you’ll still get about 70% of the authentic flavor.

Let this golden, crispy street snack awaken your taste buds! From the lively stalls at temple fairs to the smoky charm of hidden hutong shops, every bite carries a vivid taste of old Beijing. Remember to eat it like a true local — standing, hot, and dipped in garlic sauce — and let this humble-looking yet dazzlingly delicious snack become a highlight of your Beijing food journey!