Sangza

A well-rested wheat-flour dough is formed into ropes or strips. The dough is coiled, pulled into noodles, then deep-fried. The noodles may be arranged into shapes before or during frying, and many recipes coat the dough with oil before pulling to prevent sticking.^[1][2][3][4]

Sanzi may derive from Islamic fried pastries similar to jalebi or from hanju (寒具; 'cold-weather implements').^[5][6][7]

Hanju was a food associated with the Cold Food Festival, which was historically celebrated by abstaining from fire. Hanju also became popular outside of the festival, and it was eaten by the Han dynasty upper class as an early-morning snack.^[6][8] The 6th-century agricultural text Qimin Yaoshu described hanju, or huanbing (環餅; 'ring cakes'), as a crispy dough sweetened with honey or jujube molasses.^[7][4][9]

In the 12th-century text Jilei Bian [zh], sanzi was given as another name for hanju or huanbing, and Su Shi is said to have composed a poem on the food at the request of a vendor.^[a] According to another text, one of the seven wonders of Nanjing is that hanju were crunchy enough to be heard miles away. In a short story written during the period, the emperor gives a courtesan several boxes of hanju and other gifts.^[6] By the Ming Dynasty (1368–1644), sanzi clearly referred to fried noodles, although they were also stated to be made with glutinous rice flour in Bencao Gangmu.^[6][10]

During the Qing dynasty, the imperial palace regularly held Manchu and Han banquets. As specified by protocols adopted in 1830, the Manchu banquets for the new year's eve, new year, and the emperor's birthday had large quantities of small cakes, sanzi, and fruit—with up to 15 kg (33 lb)^[b] red and white sanzi per person.^{[10][11][12][13]}

Sangza or sanzi is eaten throughout China, with variations in ingredients, shape, and noodle thickness. Generally, the shape is looser to the north and more delicate to the south. It can be eaten on its own, soaked in soup, or as an ingredient in other dishes. It is often served to guests or given as a gift, such as for postpartum confinement.^[2][14]

In Uyghur cuisine, sangza is prepared and eaten at home for Eid al-Fitr and Eid al-Adha. The noodles, made with eggs, milk, and oil, are arranged into spiral mounds before being fried in sheep fat. In Changji, sangza is also sold during Chinese New Year.^{[5][15][4][9]}

In Ningxia, Hui people prepare sanzi with eggs and a syrup flavored with Sichuan pepper and red onion.^[16] In Heze, Shandong, sanzi is produced as a local specialty and mainly eaten during holidays.^[1] In Zhumadian, Henan, sanzi includes sesame seeds and is eaten for Qingming Festival.^[17] In Huai'an, Jiangsu, the noodles are often eaten as tea snacks.^[18] In Jianghan, Hubei, the noodles were included in bride dowries given during Dragon Boat Festival.^[19] In Hakka areas of Meizhou, Guangdong, sanzi is cut before being arranged and is eaten for Chinese New Year.^[20] In Foshan, Guangdong, twisted dough sticks made with egg, sesame, and fermented bean curd are eaten for Chinese New Year.^[21]

• 
  Sangza at a Uyghur restaurant
• 
  Sanzi at a Shandong restaurant
• 
  Roadside vendor selling sangza
• 
  Sangza (bottom right), nan, and tea in Turpan, Xinjiang

• Uyghur cuisine
• Fried noodles
• List of fried dough foods
• Mahua