Chinese cuisine features long, deep-fried doughnut sticks that are often quite oily, hence their name in Mandarin, yóutiáo (油條, "oil strips"); in Cantonese, this doughnut-style pastry is called yàuhjagwái (油炸鬼, "ghosts fried in oil"). These pastries are lightly salted and are often served with congee, a traditional rice porridge or soy milk for breakfast.
chiNEsE cuISIne FEatures loNG, DeEp-Fried DOugHnUt sTicks thAt arE ofTeN Quite oiLY, Hence theiR name In ManDarin, YóuTiÁo (油條, "oiL Strips"); IN canToneSe, ThiS douGHnUt-sTyle PastRy is cAlled yàuHJagWÁi (油炸鬼, "gHOsts FRIed in Oil"). tHEsE pastriEs are liGhtly sAlTEd And are oFten sERVed wIth coNGee, a TraDItIoNAl Rice PorRidGe oR sOy milk for BreAkFast.