Chinese desserts

Steamed and deep fried Mantou, often served with sweetened condensed milk as a dessert

Bing (饼; 餅; bǐng) are baked wheat flour based confections. These are either similar to the short-pastry crust of western cuisine or flaky puff pastry, the latter of which is often known as su (酥; 酥; sū). The preferred fat used for bing is usually lard. Common bing types include moon cake, sun cake (Beijing and Taiwan varieties) and wife cake.

Chinese candies and sweets, called táng (糖; 糖; p=táng),[1] are usually made with cane sugar, malt sugar, and honey. These sweets often consists of nuts or fruits that are mixed into syrup whole or in pastes to flavour or give the candies their textures. Dragon's beard candy, and White Rabbit Creamy Candy are a some examples of this category.

Gao or Guo (糕; 糕; gāo or 粿; guǒ) are rice based snacks that are typically steamed[1] and may be made from glutinous or normal rice. In Fukien speaking Chinese populations, these are known as Kuei, which are based on the Fukien pronunciation of "粿". These rice based snacks have a wide variety of textures and can be chewy, jelly-like, fluffy or rather firm and unlike bings very different from western pastries. Various types of gao include Nian gao, Bai Tang Gao, Tangyuan and Ang Ku Kueh.

Shaved ice desserts (刨冰; 刨冰; bào bīng) with sweet condiments and syrup is common eaten as a dessert in Chinese culture.[1] Ice cream is also commonly available throughout China.[1]

Chinese jellies are known collectively in the language as jellies or ices (冻; 凍; dòng or 冰; bīng). Many jelly desserts are traditionally set with agar and are flavored with fruits, though gelatin based jellies are also common in contemporary desserts. Some Chinese jellies, such as the grass jelly[1] and the aiyu jelly set by themselves.

Chinese dessert soups (汤; 湯; tāng or 糊; 糊; hú) typically consists of sweet and usually hot soups[1] and custards. They are collectively known as tong sui in Cantonese. Some of these soups are made with restorative properties in mind, in concordance with traditional Chinese medicine. A commonly eaten dessert soup is douhua.

A Chinese pastry fruit tart of Western culinary influence.