Ginger-Scented Fried Ribbon Pastry (Jiangsi Paicha): A Beijing Specialty
Jiangsi Paicha, also known as Ginger Syrup Ribbon Pastry or Honey Ribbon Pastry, is a traditional Beijing snack and a part of Beijing’s tea dishes. These tea dishes are ceremonial foods tied to the customs of the Manchu and Hui ethnic groups.
At formal banquets, the Manchu always serve tea and tea foods first, with cold dishes, hot dishes, desserts, and soups following in strict order. The Hui, who abstain from alcohol, often use tea as a substitute for toasts, making tea dishes essential at gatherings. In 1997, the Nancheng restaurant “Nanlaishun” recognized the Jiangsi Paicha as both a “Beijing Famous Snack” and a “Chinese Famous Snack.”
The Unique Flavor of Ginger
The name Jiangsi Paicha reflects its signature ingredient—fresh ginger, which imparts a distinct, aromatic taste to the pastry. The preparation involves using peeled fresh ginger, finely minced and combined with flour and alum. We knead this mixture into a dough and either roll it thin or process it through a pasta machine to achieve smooth, even sheets.
Preparation and cooking
- Shaping the Pastry:
We dust the thin dough sheets with starch, fold them into strips, and cut them into pieces about 2cm wide and 5cm long. We layer two pieces together, slit them in the middle, and intricately fold them to form a unique shape. - Frying and Glazing:
We fry the shaped dough in warm oil until it becomes crisp. We then coat the fried pastries in a ginger-infused syrup, which we make by boiling fresh ginger slices with water, sugar, maltose, and osmanthus flowers. The syrup-soaked pastries develop a light golden hue and a delightful combination of crispness, sweetness, and ginger aroma.
Salty Variations
A savory version of paicha is also popular, made with flour, baking soda, and salt, following a similar process but omitting the syrup glaze. This salty, crispy version pairs well with alcoholic drinks, making it a favorite bar snack.
Cultural significance and nostalgia
Historically, small fried snacks like Paicha were popular in Beijing’s Tianqiao district, where vendors would sell them in colorful paper wrappers as holiday gifts or playful treats for children. Vendors often advertised their goods with humorous rhymes, adding charm to the shopping experience.
Phoenix Lee https://chinese-tradition.com/jiangsi-paicha-beijings-ginger-flavored-ribbon-pastry.html