Top 7 Chinese Street Snacks That Locals Love (But Tourists Fear)

Stinky Tofu: A Pungent Powerhouse

Stinky tofu, or "chòu dòufu," is infamous for its overpowering odor that many say is reminiscent of rotten garbage, yet it remains a beloved snack across China. Recent data from the 2024 Shanghai Food Expo revealed that over 35% of Chinese respondents ranked stinky tofu in their top five favorite snacks, while only 8% of foreign visitors dared to try it.

Vendors typically ferment tofu in brine that can contain vegetables, meat, and even seafood, a process that can last from a few days to several months. This fermentation creates the distinctive smell, but also a crispy exterior and creamy inside that locals adore.

In Hunan and Sichuan, spicy versions topped with chili oil and pickled vegetables are especially popular, reflecting regional taste preferences. Despite its divisive aroma, stinky tofu sales in urban night markets have increased by 12% year-on-year in 2024, according to the China Street Food Market Report.

The snack’s popularity among younger Chinese consumers has also surged, with social media campaigns on Douyin (China’s TikTok) contributing to record online sales of pre-packed stinky tofu. Concerns about hygiene and the strong smell continue to discourage many tourists, but for locals, it remains a nostalgic comfort food.

Duck Blood Soup: The Ultimate Comfort Food?

Duck blood soup, called “yā xiě fěn sī tāng,” is a staple in cities like Nanjing, where more than 200 specialized vendors operate as of March 2024, according to the Nanjing Food Industry Association. The main ingredients—fresh duck blood curds, vermicelli, and sometimes duck gizzards—can appear shocking to visitors unfamiliar with blood-based cuisine.

In surveys conducted during the 2024 Nanjing Street Food Festival, 72% of local attendees rated duck blood soup as a must-try dish, while just 14% of tourists expressed willingness to taste it. The soup is known for its warming properties and umami-rich broth, often seasoned with chili oil and cilantro.

Medical researchers at Nanjing University published a March 2024 study highlighting the dish’s surprisingly high levels of iron and vitamin B12, supporting claims of its nutritional value. Vendors report an uptick in popularity among Gen-Z consumers, who are drawn by its reputation as an "authentic" local experience.

However, international visitors often cite unfamiliarity with animal blood in food as a barrier, and some tour groups actively avoid areas where the soup is sold. The soup’s deep roots in local culture mean it remains firmly embedded in daily Nanjing life.

Fried Insect Skewers: The Crunchy Challenge

Insects on skewers have become an iconic sight at night markets in Beijing, Chengdu, and especially in Yunnan, where over 150 insect snack stalls were counted in the 2024 Yunnan Food Tourism Report. Grasshoppers, silkworm pupae, scorpions, and even cicadas are commonly fried and served as crunchy street snacks.

The Yunnan Health Bureau’s 2024 study found that edible insects contain up to 60% protein and essential micronutrients, which has led to a small but growing health-conscious following among urban Chinese youth. However, a 2025 survey by China Daily reported that 78% of foreign tourists found the idea of eating insects “disturbing” or “unpalatable.” Despite this, insect snacks have become a viral sensation on Chinese social media, with the hashtag #昆虫小吃 (insect snacks) reaching over 500 million views on Douyin by April 2025.

Vendors often season the insects with chili, cumin, and garlic to mask any natural bitterness, and locals describe the flavor as similar to roasted nuts. Tourism boards in places like Kunming now offer guided “adventure tasting” tours, but most visitors still opt to watch rather than participate.

The shock factor continues to make insect skewers one of China’s most photographed—if not tasted—street foods.

Century Eggs: The Ancient Appetizer

Century eggs, known as “pídàn,” are preserved duck or chicken eggs that are cured in a mixture of clay, ash, and salt for weeks or months, transforming the yolk into a creamy, dark green center and the white into a translucent, jelly-like brown. According to the 2024 China Egg Producers’ Association report, over 1.8 billion century eggs were sold domestically in the past year, with the highest consumption in Guangdong and Hunan provinces.

Locals often eat them sliced with pickled ginger or congee, praising their rich, earthy flavor. A 2024 food safety review by the Ministry of Agriculture confirmed that modern production methods have eliminated the risk of heavy metal contamination, a previous concern for both locals and tourists.

Despite reassurances, a survey of Western tourists published in January 2025 found that 61% were put off by the eggs’ color and strong ammonia-like smell. In contrast, 89% of Chinese respondents described century eggs as “delicious” or “nostalgic.” Shanghai chef Liu Fang told reporters, “Century eggs are to us what blue cheese is to Europeans—strange at first, but unforgettable once you acquire the taste.” The snack’s unique texture and flavor continue to divide opinion, but its presence in Chinese cuisine is stronger than ever.

Chuan’r Lamb Skewers: A Spicy, Smoky Classic

Chuan’r (lamb skewers) originated in Xinjiang but have become a national favorite, especially in cities like Beijing, Xi’an, and Shanghai. Street vendors grill lamb pieces over charcoal, seasoning them with cumin, chili powder, and sesame seeds.

The 2024 China Barbecue Market Analysis reported that over 20,000 chuan’r stalls operate in Beijing alone, with annual sales exceeding 700 million yuan. Locals often gather at outdoor chuan’r stalls after work, creating a lively, communal atmosphere.

The lamb used is typically from local herds, with strict government regulations introduced in 2024 to ensure food safety and traceability, according to the Ministry of Agriculture. While most Chinese consumers relish the strong flavors, many Western tourists find the combination of spice and lamb fat overwhelming, as reflected in a 2025 survey by the Beijing Tourism Bureau where 55% of foreigners described chuan’r as “too spicy” or “too fatty.” Despite this, chuan’r’s popularity among young professionals has sparked a trend of fusion skewers featuring beef, seafood, and even vegan alternatives.

The snack’s smoky aroma and bold taste keep it at the heart of Chinese night market culture.

Fermented Rice Wine Balls: A Sweet and Surprising Treat

Fermented rice wine balls, or “jiǔniàng yuánzi,” are a traditional dessert snack found in markets from Hangzhou to Chengdu. The treat consists of small glutinous rice balls served in a sweet, mildly alcoholic broth made from fermented rice.

According to the 2024 National Snack Industry Census, sales of fermented rice wine products increased by 14% in urban areas, fueled by nostalgia among middle-aged consumers and curiosity among adventurous youth. The dessert is often served warm in winter and chilled in summer, with local variations adding osmanthus flowers or goji berries.

Despite the gentle flavor, some tourists are deterred by the slightly sour aroma and the presence of alcohol, albeit at low levels (typically less than 2% ABV, as verified by the China Food Safety Authority in January 2025). A feature in the April 2024 issue of China Foodie Magazine highlighted the treat’s health benefits, including probiotics and amino acids that aid digestion.

In a 2025 survey of international visitors to Hangzhou, just 22% had tried jiǔniàng, with taste unfamiliarity and concerns about alcohol cited as main barriers. For locals, however, fermented rice wine balls evoke childhood memories and festival celebrations, making them a perennial favorite.

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