Our family has embarked on virtual travels to various countries and regions. To explore these countries and their cultures, we have followed along with the festivals, cooked and eaten traditional foods, learned of traditional handicrafts with hands on exploration, along with many activities to immerse ourselves. Chronicled here are some of these activities.

Follow along with us as we explore World Cultures - subscribe by email


Thursday, August 15, 2013

Qixi Festival: Recipe for Qiao Guo (Thin Fried Pastes)

Qiao Guo, or Thin Fried Pastes, is the common treat eaten during the Qixi festival, deftly formed into various shapes, such as flowers. We tried making our own, though there is little deft about our shapes!

These are sweet, fried pastries, with a nice added flavor of black sesame seeds. Though important to roll your dough thinly, I found this rather difficult, and resorted to stretching it out. We did enjoy these, and ate the lot in one sitting.

Qiao Guo

1/4 cup sugar
1/4 cup milk
2 eggs
2 cups all-purpose flour
black sesame seeds
vegetable oil for frying

In mixing bowl, beat sugar, milk, and eggs until thoroughly blended. Add flour and sesame 
seeds to the mixture, using chopsticks (or a spoon) to combine ingredients into a large dough ball.

Using chopsticks for the first time to prepare food - turns out it worked out quite nicely
Knead the dough, and using a rolling pin, roll out dough on floured 
surface. Roll out dough as thinly and evenly as possible - I ended up stretching it out to get a thin dough.

Cut the dough into one inch strips, and see how many shapes you can make.

Heat 2 inches of oil on med - high in a wok or a deep pan. Do not cover. Test the heat of the oil by putting in one piece of the dough; if it floats immediately up to the surface, the oil is the correct temperature for frying. 

Deep fry the qian guo, using tongs to flip and evenly cook the dough pieces. Note that qian guo cooks quickly and requires constant attention. Place finished qian guo on baking sheet covered with paper towels to drain oil. 

These are best eaten at room temperature. 

To celebrate the Qixi Festival, we'll be reading the myth of the weaver maid and cowherd, finding their stars in the sky, making Qiao Guo, trying the folk custom of threading a needle to plead for skills, and the modern custom of a wish lantern on the water. 


  1. They look yummy. It's my breakfast time and I could really do with something just like that!

    1. We rarely deep fry - and I'm not very good at it (we smoked out the house making these, which, I'm told, is dangerous) - but oh, fresh deep fried sweet treats do taste good!

  2. Very interesting recipe. I might try it this year for Hanukkah where foods fried in oil are so common :)

    1. They were tasty - and that would make for an interesting Hanukkah - Chinese treats!


Thanks for stopping by to visit. Please feel free to leave a comment, it's lovely to hear from you!

Blog Design by Delicious Design Studio