Erduoyan Fried Rice Cake, known locally as Erduoyan Zhagao, is one of Tianjin's most famous traditional snacks. It ranks alongside Goubuli Baozi and Shibajie Mahua as one of the city's "Three Treasures of Tianjin Snacks."
The name "Erduoyan" means "Ear Hole," which refers to the location of the original shop. The first store was opened in 1892 by a man named Liu Wanchun, who set up his stall near a narrow alleyway called Erduoyan Hutong in Tianjin's Hongqiao District. The alley was named for its shape, which resembled an ear hole. Liu's fried rice cakes became so popular that locals began calling them "Erduoyan Fried Rice Cakes," and the name stuck.
The snack was initially a simple street food sold to laborers and passersby. However, its delicious taste and affordable price quickly made it a favorite among Tianjin locals. Over the decades, Erduoyan Zhagao evolved from a humble street stall into a beloved local institution. Today, it is produced by the Erduoyan Food Group and sold throughout China, preserving its traditional recipe and reputation.
Preparation Steps
Erduoyan Fried Rice Cake is made from glutinous rice flour and filled with sweet red bean paste, then deep-fried to golden perfection. Here are the essential steps:
Preparing the Dough: High-quality glutinous rice flour is mixed with water and a small amount of cooked glutinous rice to create a soft, sticky dough. The dough must be kneaded thoroughly until it becomes smooth and elastic.
Preparing the Filling: Red beans are cooked until soft, then mashed and mixed with sugar to form a smooth, sweet bean paste. Some recipes add a hint of osmanthus flower for extra fragrance.
Shaping the Cakes: A small portion of the dough is flattened in the palm of the hand. A spoonful of red bean paste is placed in the center. The dough is carefully wrapped around the filling and sealed to form a round or slightly flat patty.
Deep-Frying: A large wok or fryer is filled with cooking oil, typically peanut or vegetable oil, and heated to medium temperature. The rice cakes are carefully lowered into the oil and fried until they turn a deep golden brown. The frying process takes about 3 to 4 minutes.
Draining and Serving: The fried cakes are removed from the oil and drained on wire racks to remove excess oil. They should be served hot, when the exterior is at its crispiest and the interior is soft and sweet.
Review and Appreciation
Erduoyan Fried Rice Cake is a snack that delivers pure comfort. The first bite offers a wonderful contrast—the outer shell is crispy and slightly crackly, while the inside is soft, chewy, and warm. The sweet red bean filling adds a smooth, creamy sweetness that is perfectly balanced with the slightly plain flavor of the rice dough.
What makes Erduoyan special is its ability to achieve perfect harmony between crispiness and softness. The frying process creates a thin, crunchy crust, while the glutinous rice inside remains tender and slightly sticky. The filling is never too sweet, making it a dessert that can be enjoyed at any time of day.
Among locals, Erduoyan Fried Rice Cake is often associated with childhood memories and family gatherings. Many Tianjin residents remember buying them fresh from street stalls and eating them while walking home. It is the kind of snack that brings a smile to people's faces.
For tourists, it is a must-try when visiting Tianjin. It is affordable, portable, and offers an authentic taste of local food culture. However, some critics note that the snack is best enjoyed immediately—once it cools, the crispiness fades and the texture becomes less appealing. Others find the red bean filling too simple compared to more modern desserts.
Despite these small criticisms, Erduoyan Fried Rice Cake remains a beloved classic. It is a testament to the beauty of simple, quality ingredients prepared with care and skill.