Editing Doughnut (section)

====China====
A few sweet, doughnut-style pastries are regional in nature. [[Cantonese cuisine]] features an oval-shaped pastry called ''ngàuhleisōu'' (牛脷酥, lit. "[[ox-tongue pastry]]", due to its tongue-like shape).

A spherical food called ''saa1 jung'' (沙翁), which is also similar to a [[cream puff]] but denser with a doughnut-like texture and usually prepared with sugar sprinkled on top, is normally available in [[dim sum]]
Cantonese restaurants. An oilier [[Beijing]] variant of this called 高力豆沙, ''gaoli dousha'', is filled with [[red bean paste]]; originally, it was made with egg white instead of dough. Many Chinese cultures make a chewy doughnut known as ''[[shuangbaotai]]'' (雙包胎), which consists of two conjoined balls of dough.

[[American Chinese cuisine|Chinese restaurants in the United States]] sometimes serve small fried pastries similar to doughnut holes with condensed milk as a sauce.

[[Chinese cuisine]] features long, deep-fried doughnut sticks that are often quite oily, hence their name in [[standard Mandarin|Mandarin]], ''[[Youtiao|yóutiáo]]'' (油條, "oil strips"); in [[Standard Cantonese|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.