Contents

Shuangbaotai

Taiwanese crispy, deep-fried dough of Hokchew origin

This article includes a list of references, related reading, or external links, but its sources remain unclear because it lacks inline citations. Please help improve this article by introducing more precise citations. (February 2013) (Learn how and when to remove this message)

Shuangbaotai

Fried shuangbaotai with sesame seeds
Type	Doughnut
Place of origin	Fuzhou
Main ingredients	Dough
Media: Shuangbaotai

Shuangbaotai (simplified Chinese: 双胞胎; traditional Chinese: 雙胞胎; pinyin: shuāngbāotāi) is a sweet fried dough foodofHokchew origin commonly found as a Taiwanese street food. It is a chewy fried dough containing large air pockets on the inside and a crisp crust on the outside. It is made by twisting two small pieces of dough together and frying them, causing them to separate slightly while remaining connected.^[1]

Names[edit]

The Mandarin Chinese name of this food, shuāngbāotāi (Chinese: 雙胞胎) meaning "twins", is derived from the fact that the dish is two pastries twisted slightly together as if conjoined twins. The Taiwanese Hokkien name is 馬花糋 (bé-hoe-chìⁿ), which roughly means "horse-hoof cake", also in reference to its shape. Another Hokkien name is 雙生仔 (siang-siⁿ-á) meaning twins.

Regional[edit]

InTaiwan, shuangbaotai are a type of snack (xiaochi) typically sold by hawkers at street stalls or in night markets, but not in regular restaurants or bakeries.

• 
  Shuangbaotai sold as xiaochi street food

See also[edit]

• Taiwanese cuisine
• Fuzhou cuisine
• Fujian cuisine
• List of desserts
• List of doughnut varieties
• List of fried dough varieties
• Food portal

Other Chinese fried dough dishes[edit]

• Ham chim peng
• Ox-tongue pastry
• Youtiao

References[edit]

External links[edit]

Wikimedia Commons has media related to Shuangbaotai.

• YTower — A famous maker of shuangbaotai (in Chinese)
• Shuangbaotai Archived 2011-07-27 at the Wayback MachineatChiayi Tourism Bureau website — includes photos of shuangabotai (in Chinese)

This Taiwanese cuisine-related article is a stub. You can help Wikipedia by expanding it.