At the table
Separate the thin slices and eat them as a sweet snack, often with tea. The classic soft version bends rather than snapping like a cracker.
Contains walnuts; sesame oil is also used in some recipes. Check the ingredient label for allergens and animal fat.
Soft sweet and crisp pepper-salt versions have different textures. Some recipes use lard, while others use vegetable or sesame oil.
GET TO KNOW THE DISH
What goes into it?
Explore some key ingredients below. Preparations may use additional seasonings and ingredients.
Mint and salt-and-pepper versions are also made.
Typical ingredients
In some versions
Recipes vary by restaurant.
How does it taste?
Sweet, nutty and floral.
- Chili heat
- Texture
- Fine, moist and soft; sliced thin.
- How it’s made
- Roast and grind glutinous rice, combine with sugar and walnuts, form the cake and slice thinly.
Mint and salt-and-pepper versions are also made.
A CONNECTION TO PLACE
Origin & regional roots
Associated with Chongqing.
Ask if they have it first
请问你们有合川桃片吗？
Do you have this item?
A LITTLE SOMETHING TO READ
Story & history
A thin rice sweet that traveled from Hechuan
The name can mislead: Hechuan taopian is a thin rice confection made with glutinous rice, walnuts, sugar and candied rose, rather than slices of peach. In late nineteenth-century Hechuan, confectioners refined it into a softer, thinner tea-time sweet that also traveled out of town as a gift. At Tongdefu, maker Yu Fuguang later improved ingredient selection and set exacting standards for processing and slicing, helping develop its delicate texture. The making craft entered Chongqing’s first municipal intangible-heritage list in 2007.
