Shibajie Mahua, also known as Tianjin Fried Dough Twists, is one of China‘s most famous traditional snacks. It is the flagship product of Tianjin’s culinary scene, standing alongside Goubuli Baozi and Erduoyan Fried Rice Cake as one of the city‘s “Three Treasures of Tianjin Snacks.“
The name ”Shibajie“ means ”Eighteenth Street,“ which refers to the location of the original shop in Tianjin‘s Heping District. The snack was first created in 1927 by a man named Liu Huchen. However, it was during the 1930s that the snack truly flourished under the hands of a skilled pastry chef named Fan Guicai. Fan perfected the recipe by adding a rich variety of fillings and ingredients, including walnuts, sesame seeds, osmanthus flowers, and citrus peel, creating a mahua that was both crispy and flavorful.
The brand became so popular that it was eventually recognized as a state-owned enterprise after the founding of the People's Republic of China and has since become an iconic symbol of Tianjin's food culture. Today, Shibajie Mahua can be found in supermarkets, airports, and specialty shops across China and even in overseas Chinatowns.
Preparation Steps
Shibajie Mahua is made through a carefully crafted process that involves multiple steps and high-quality ingredients. Here are the essential steps:
Mixing the Dough: The dough is made from high-quality wheat flour, eggs, oil, and water. Different types of mahua require slightly different dough recipes, but the base is always soft and elastic.
Preparing the Fillings: The distinctive flavor of Shibajie Mahua comes from its rich fillings. Chopped walnuts, sesame seeds, osmanthus flowers, and citrus peel are mixed together with sugar to create a fragrant, sweet, and slightly nutty filling mixture.
Shaping the Dough: The dough is divided into small portions and rolled into thin strips. Each strip is flattened and layered with the filling mixture. The dough is then folded, twisted, and braided by hand into the signature spiral or twist shape. This step requires considerable skill and speed to achieve the perfect uniform twist.
Resting the Dough: The shaped twists are left to rest for a short period to allow the gluten to relax. This ensures even cooking and prevents shrinking during frying.
Deep-Frying: A large wok or fryer is filled with cooking oil and heated to medium-high heat. The twists are carefully lowered into the oil and fried until they turn golden brown and become crispy. The oil temperature must be carefully controlled—too hot and the outside burns before the inside cooks, too low and the mahua becomes greasy.
Draining and Cooling: The fried mahua are removed from the oil and drained on wire racks to remove excess oil. They are then left to cool completely, which helps them become even crispier.
Packaging: Once cooled, the mahua are carefully packaged in airtight bags or boxes to preserve their crispiness and prevent them from becoming stale.
Review and Appreciation
Shibajie Mahua is a snack that delivers a truly satisfying experience. The first bite reveals an incredible crispiness that shatters in the mouth, followed by layers of sweet, nutty, and aromatic flavors from the fillings. The texture is light and airy, not overly heavy or greasy, which is a testament to the careful frying technique.
What makes Shibajie Mahua special is its balance. The sweetness is moderate, allowing the flavors of the walnuts, sesame, and osmanthus to shine through. The citrus peel adds a subtle freshness that cuts through the richness, making it possible to enjoy several twists without feeling overwhelmed. The crunchy, golden layers are visually appealing, making it a popular gift for friends and family.
Among locals, Shibajie Mahua holds a special place as a taste of home. Many Tianjin residents remember receiving boxes of mahua during holidays or buying them fresh from street stalls. It is often described as a comfort snack, reminding people of childhood and family gatherings.
For tourists, the twist is a must-try souvenir. Its firm texture makes it easy to transport, and its iconic status ensures a genuine taste of Tianjin. However, some critics note that modern commercial versions can be overly sweet or lack the same freshness as those from smaller specialty shops. Additionally, the snack is best enjoyed within a few weeks, as it can lose its crispiness over time.
Despite these minor criticisms, Shibajie Mahua remains one of China's most beloved traditional snacks. It represents the ingenuity, craftsmanship, and culinary heritage of Tianjin, proving that simple ingredients can create something truly extraordinary.