Chinese Donuts
Chinese donuts, known as youtiao (Mandarin) or youzagwai (Cantonese), are long, hollow strips of yeasted dough deep-fried until puffed, crisp on the outside, and airy inside. Unlike Western donuts, they are unsweetened and savory-leaning, traditionally eaten for breakfast dunked in warm soy milk or dropped into congee. The dough is leavened with a combination of baking powder or ammonium bicarbonate rather than a sugar glaze finish, which is why the flavor is closer to a plain fried breadstick than a dessert pastry.
Varieties
Northern Chinese youtiao tends to be plainer and slightly denser, while Cantonese youzagwai is often lighter and used specifically for wrapping in rice noodle rolls. Sweet potato or purple yam versions exist in some regions, adding color and a faint sweetness to the dough, but the frying method and hollow shape stay the same.
Buying tips
Buy from a bakery or breakfast stall that fries in small batches throughout the morning, since youtiao sold from a display case for hours turns greasy and limp. Look for pieces that are hollow when torn open, with a light, airy crumb rather than a dense, bread-like center.
Substitutes
Chinese steamed buns (mantou), pan-fried — 1:1 piece for piece
Not hollow or crisp-crusted like youtiao, but shares the plain, slightly sweet dough flavor for dunking in soy milk or congee.
Plain breadsticks or grissini — 1:1 piece for piece
Closer in shape and crunch than mantou, though denser and without the hollow center; works in a pinch for dunking.
French crullers — 1:1 piece for piece
Similar hollow, ridged texture from the fried choux dough, but noticeably sweeter and glazed, so best only for texture-matching in non-savory contexts.
Homemade quick version with baking powder biscuit dough, deep-fried — 1:1 by dough portion
Roll biscuit dough into strips and deep-fry at 350°F until golden; texture is close but slightly denser since it lacks the alkaline leavening of true youtiao.
Storage
Fresh youtiao is best eaten within a few hours of frying, since it loses crispness fast. Store leftovers uncovered at room temperature for up to a day, or freeze in a sealed bag for up to a month. Reheat in a 400°F oven or air fryer for 5 to 7 minutes to re-crisp; microwaving turns them soft and chewy instead of crisp.
How to use
Dip in warm soy milk or plain congee for breakfast, wrap inside a rice noodle roll (zhu cheung fun) with soy sauce, slice and stuff with pork floss and pickled vegetables, or chop and fold into salads for crunch, a common addition to some Cantonese-style cold dishes.
What it pairs with
Pairs with warm soy milk, plain white congee, black vinegar and chili oil for dipping, or scrambled eggs and pickled vegetables as part of a Chinese breakfast spread.
Nutrition
Youtiao is deep-fried in oil and calorie-dense, with little protein or fiber. Traditional recipes use alum or ammonium bicarbonate as leavening; some modern bakeries advertise alum-free versions since aluminum-based leaveners have raised health concerns with frequent consumption.
FAQ
Are Chinese donuts sweet like Western donuts?
No. Traditional youtiao is plain and slightly salty, meant to be eaten with savory dishes like congee or soy milk rather than as a dessert.
Why are Chinese donuts hollow inside?
The dough is folded in pairs and stretched before frying, and the leavening agents create large gas bubbles that puff the strips into a hollow, airy structure as they cook in hot oil.
Can youtiao be baked instead of fried?
Baking produces a bread-like stick rather than the shattering, crisp crust that comes from deep-frying, so the texture will be noticeably different, though it can work as a lower-fat substitute.
How long does youtiao stay crisp after frying?
It starts softening within about an hour at room temperature as moisture from the interior migrates outward, which is why it is traditionally sold and eaten fresh in the morning.
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