Lollipops can be so much fun. And not only for the kiddies. Or maybe I'm in denial. Hmm. Discussion for another time. Today I want to look at this Maltose Candy Art I kept running into during my Chengdu vacation.




In Sichuan, Maltose Candy Art Candy is considered 'beatiful, delicious and playful'  with more than 1000 years of history. In 2008, it was even inducted in the 'Cultural Product' Hall of Fame.

The technique is simple but strategic. According to the banner above, the spoon is used as a brush and the liquid maltose as the paint and each creation should be made in one action. No matter how detailed the subject. As in a true artist must not lift his hand or break the line until the piece is completed.  Had I known this, I would not have chosen an apple. Is it me or does it also resemble a pumpkin?

Candy Apple literally

As you can see behind the apple, a board and dial affords you many animal choices including a dragon, bird, snake and fish.  Luckily, my partner chose a butterfly. The intricacy was really impressive and even included the lines along the butterfly's abdomen.


I really admire their ability to control the flow of such a thin, fast drying substance. I could only imagine the challenge in summer temperatures of 40 degrees Celsius. Also available were 3D structures of basket weaves and dragons prepared before hand and ready for purchase.

It's raw sugar without extra flavour so it's very pure and warm while not being too sticky. Just easy to enjoy.

Maltose on its own is actually really healthy and used as part of Traditional Chinese Medicine to relieve spleen gas and urgent pain, moisten the lungs and thorax, open appetite, ease constipation. So if you experiencing any of these symptoms, try incorporating maltose into your natural remedies. Nutrition-wise, every 100g contains 331 kcal,  0.2g protein, 0.2g fat, 82g carbohydrates, 0.1g Vitamin B1, 0.17g Vitamin B2 and 2.1g Niacin. So it's more than just candy. But if you want that Peter Pan lifestyle, then maltose is right here waiting for you.

Is there an English name for this dish? Yes. Do I want to tell you it? Not really. So if anyone asks, it was social media pressure from you guys, ok? Here goes. Pock-marked old woman beancurd. Legend claims that the original chef had such a face, but after eating this dish a couple times, I'm more inclined to believe that it the appearance of the tofu after its cooked because, depending on its quality, most of the surface will be marked with dips and valleys.

This dish is main part of Sichuan cuisine so you shouldn't be surprised to hear that it contains chili pepper 辣椒 and prickly ash pepper 花椒 or as I am now learning is also called Sichuan peppercorn. But the main layer of flavour comes from broad bean sauce 豆瓣 usually made with the pepper and salty beans . In the very red, oily sauce of the dish itself, you will find chunks of fresh, soft tofu and minced meat but I have even had mushrooms sometimes. Someone was obviously in a rebellious mood.



According to a certain resident on the final word of Chinese everything, an authentic Mapo Dofu must be spicy, hot, fresh, crispy, tender, fresh and live. Did you guess that the spicy meant chilli pepper? Great. Do you think you can guess the source of the other features from the picture. I'm going to give you chance.
Comment below on what you think the answers are and whoever has the most correct responses will win a feature about their country and a special dish...Chop Chop Chop

Finding cuisine of other cities in our university town is very essential to curing home sickness. For instance, only 40% of my classmates are Chongqing natives, which leaves many hungry tummies wanting. The fact that the Northerners eat little pepper makes it even more crucial to find their own feeding holes. I've introduced you to the Shandong wrap and XinJiang Chicken plate; now let's head to Shanghai.

Chinese breakfast generally invests in a meat-filled steamed bun called Bāozi 包子 or as I like to call it 'All in One'. This has been remixed by frying either the raw or steamed bun using just enough oil to cover the bottom. They are covered and fried in a shallow pan for a couple minutes, sprinkled with black sesame seeds, covered, sprinkled with fresh chive, covered, then uncovered and leaned to one side until all the liquid is dried out. Olympic gymnastic style precision.

Nice kicks chef!

The result is a crispy bottom, soft bread top and a juicy inside. For storage, it is placed crispy side up under a heated lamp, because cold and soggy is not optional. This particular outlet uses water to fry because it removes heat from the body as opposed to the original oil method which heats the body up. Nobody living in 40 degrees Celcius Chongqing wants that.

Fresh and ready to eat

I eat about seven in one setting but only because the four pack deal is such a tease. This is a breakfast food but since this outlet is open up to 10 pm ... *wink wink*. Don't play. I see you eating pancakes at midnight.



Can't wait to see what city I find next! ... stay tuned!

Peeled Chestnuts

Hai Nan Island 海南 is on every foreigner's and local's list of dream vacations. Located in the South China Sea, it's sunny all year round with beaches that would be a sight for these sore eyes. While I wait on that dream to materialize, I'm munching on this coconut snack. How proactive of me.


This 椰子角 roughly translated as Coconut Horns. The coconut flesh is cut into angular pieces and dried half way for thickness and juiciness. Then it's covered in powdered sugar. Oh la la...


When I can't go outside, pick me a dry coconut and nibble on the fresh pieces, which is all the time, at least I have this. If you don't know a Hai Nan native or have no plans to visit, the online Taobao store has tons of these. In the meantime, I'm trying to locate the packaging manager:

Forget the real sponge cake or rubber hot dogs. If you live in China, the best April Fools food gags are all around you. Let's get right to it!