Jiao Quan (Fried Dough Rings)
Exists only for soaking in bean juice! Deep-fried crispy doughnuts
Description
A traditional Beijing snack of thin wheat dough rings double-fried until dark brown. Contains much less moisture than You Tiao, resulting in a rock-hard, biscuit-like, shattering crunch. Exists almost exclusively to be dunked in Dou Zhi.
Restaurants serving Jiao Quan (Fried Dough Rings)
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On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Wheat flour
- Salt
- Baking soda
- Frying oil
Instructions
- [Authentic Recipe]
- Knead flour with water, salt, and a pinch of baking soda/alum into a stiff dough and let rest.
- Roll into thin strips and shape into 'thin rings' the size of a bracelet.
- Drop into 160°C oil, twirling with chopsticks to maintain the shape, then remove.
- Raise oil to 180°C and double-fry.
- Fry until all moisture is expelled, turning deep brown and becoming so hard and aromatic that it produces a loud, shattering 'CRUNCH' when bitten. Drain well.
Learn more Spice, substitutes, tips
Key spices
Overwhelming roasted wheat and oil aroma
Substitutes at Japanese supermarkets
Karinto (but Jiao Quan is entirely savory)
Pairing
Dou Zhi (Nothing else is acceptable) / Xian Cai(Pickles)
Trivia
[Trivia] Dou Zhi and Jiao Quan have a 'husband and wife' relationship; no one in Beijing orders one without the other. The roasted oil of the Jiao Quan perfectly coats and balances the extreme sourness of the Dou Zhi.
Eating tips & etiquette
[Unique Eating] Eating it dry just makes your mouth parched. It MUST be dunked directly into a bowl of hot, stinky 'Dou Zhi'. Wait until it absorbs the soup and softens slightly, then crunch it loudly.
Allergen
Wheat