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Pieces of youtiao
Alternative namesChinese cruller
Type Doughnut
Course Breakfast
Place of origin China
Region or state Guangdong
Associated national cuisine China, Vietnam, Cambodia, Singapore, Malaysia, Indonesia, Philippines, Brunei, Myanmar, Thailand and Taiwan
Serving temperatureFried
Main ingredients Dough
Shakoy/Bicho from the Philippines
Bicho-Bicho from the Philippines


In the Philippines, it is either known as Bicho / Bicho-Bicho (Hokkien: 米棗 Pe̍h-ōe-jī: bí-tsó) or Shakoy / Siyakoy (Hokkien: 炸粿 Pe̍h-ōe-jī: tsia̍h-kué) / Pinisi / lubid-lubid. They are usually deep-fried, in the case of Bicho-Bicho, or deep-fried and twisted as twisted doughnuts, in the case of Shakoy. Dry, smaller and crunchy versions are called pilipit .


Thai youtiao Pathongko.jpg
Thai youtiao

In Thailand, youtiao is generally called pathongko (Thai : ปาท่องโก๋, pronounced [paːtʰɔ̂ŋkǒː] ) due to a confusion with a different kind of dessert. Pathongko is a loanword adapted from either Teochew Minnan beh teung guai (白糖粿; Mandarin: bái tángguǒ) or Cantonese of baahktònggòu (白糖糕; Mandarin: bái tánggāo). However, both possible original names referred to a different dessert, the white sugar sponge cake. It was previously sold together with youtiao by street vendors who normally walked around and shouted both names out loud. However, Thai customers often mistakenly thought that the more popular youtiao was "pathongko". Eventually, the real pathongko disappeared from the market because of its unpopularity. The disappearance of real "pathongko" left the youtiao being called under the former's name, while the latter's real name is generally unknown amongst the Thais. The original white sugar sponge cake can still be easily found in Trang Province in Southern Thailand under its original name while youtiao is still called "chakoi" or "chiakoi" by some Southerners.

In Thailand, pathongko is also dipped into condensed milk or, in the South, eaten with kaya.


Quay Quay.jpg

In Vietnamese cuisine, it is known by a name that is a pronunciation similar to the Cantonese pronunciation, as dầu cháo quẩy, giò cháo quẩy or simply quẩy. 油 ("Dầu/giò"), 鬼 ("quỷ/quẩy") coming from the approximate Cantonese pronunciation. In Vietnam, "giò cháo quẩy" is eaten typically with congee, pho in Hanoi and sometimes with wonton noodle (mi hoanh thanh).

See also

Other Chinese fried dough dishes

Other similar foods


  1. Similarly, the dish known as chhá-koé-tiâu (炒粿條) in Minnan, kóe-tiâu being the Minnan name for flat rice noodles (literally "(rice) cake strips"), is on Cantonese menus rendered as 炒貴刁 (ja gwai dìu) where the characters 貴刁 (gwai dìu, literally expensive (Surname)) are equally meaningless. See Char koay teow: Etymology for more information.

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Chinese name
Traditional Chinese 油條
Simplified Chinese 油条
Literal meaningoil strip