5 Chinese dishes that ‘create trends’ in Vietnam

In the past three years, 5 dishes and drinks originating from China have “created trends” on short video platforms and were quickly accepted by Vietnamese youth. According to records, when they first appeared, these trends created long lines of customers waiting for their turn to buy. However, after a few weeks or months, the attraction rapidly decreases, the number of customers dwindles, and many places even have to stop selling.

Stone grilled sausage

Originating from China in 2023, stone-grilled sausage has become one of the street foods sought after by young people thanks to its unique cooking method.

Instead of being grilled on a charcoal grill, sausages are placed on a layer of volcanic rock or specialized gravel that has been heated at high temperatures. Evenly distributed heat helps the crust become golden and crispy, while the meat inside cooks slowly, maintaining succulence and limiting burning. Videos recording the scene of sausages sizzled on hot stones quickly spread on Chinese social networks, making the dish a culinary trend.

In early 2024, stone-grilled sausages began to appear in Ho Chi Minh City and Hanoi, mainly through mobile food trucks. Many business people invest in stone grills imported from China to “catch the trend”, each sausage costs 15,000-25,000 VND. At the “peak” of the trend, some selling points on Cach Mang Thang Tam Street (HCMC) and Nguyen Trai (Hanoi) recorded customers lining up for 15-20 minutes to buy. Currently, the attraction is rapidly decreasing, the number of customers is gradually decreasing, and the dish appears in some tourist night markets and fairs.

Yunnan snow milk

Yunnan snow milk is the latest trend introduced to Vietnam since July. The drink originates from Yunnan province (China), featuring a thick, smooth layer of whipped fresh milk covering tea or coffee. The drink has a light fatty taste, less sweetness, combined with a light tea flavor, quickly becoming a favorite trend among young people.

When introduced to Vietnam, Yunnan snow milk was modified by many cafes to suit local tastes. Besides the traditional version, stores combine matcha, coffee, strawberries, mango and many other fruits. Many places also add toppings such as dried strawberries, fresh milk cake, cereal or milk cream to enhance the flavor and experience.

The attraction of Yunnan’s fresh milk makes many stores always overloaded. During peak hours, customers have to queue for one to two hours to buy, creating a scene similar to many culinary “trends” that have caused fever before.

Hand-pounded lemon tea

Hand-pounded lemon tea will start to be popular in many southern Chinese cities such as Guangzhou and Shenzhen from around 2021-2022. Thanks to videos on social networking platforms, the drink quickly became a trend and appeared in many coffee and milk tea shops across China.

At the end of 2023, hand-pounded lemon tea was introduced to Vietnam. The first stores in Hanoi and Ho Chi Minh City quickly caused a stir on social networks with scenes of customers lining the sidewalks every night. During peak periods, many shops sell hundreds of glasses a day. To keep the same flavor as the original, many stores use Guangdong lemons imported from China at a price many times higher than domestic lemons.

The difference of hand-pounded lemon tea lies in the way it is prepared. Instead of just squeezing the juice, the brewer uses a pestle to directly pound lemon slices with sugar to release the essential oils from the peel, creating a rich aroma and a more delicate tea taste.

The appeal of the drink comes from the taste and experience of mixing right before the customers’ eyes. Images of staff continuously pounding lemons and shaking tea were widely shared on social networks, contributing to making the drink one of the prominent F&B trends.

However, the attraction of the dish did not last long. From mid-2024, the number of customers at many points of sale will decrease significantly. Many stores closed or switched to selling other products because revenue was no longer as expected. Some brands still keep hand-pounded lemon tea on the menu but consider it an additional option instead of a mainstay product.

Grilled mala skewers

In Chinese, “mala” means “spicy and numb”. This is a typical flavor of Sichuan cuisine, created from a combination of dried chili and pepper from the region. From this spice background, the people of Chengdu and Chongqing – two localities famous for their cuisine – developed many dishes such as mala hotpot, noodles, spicy chicken, hotpot dipping skewers and grilled dishes.

Grilled skewers coated with mala flour are a popular street food with ingredients ranging from meat, seafood to vegetables, grilled over charcoal and then coated with a characteristic spicy seasoning, attracting both locals and tourists.

The dish started appearing in Vietnam around 2019 but only really exploded after Covid 19 when a series of restaurants opened in Hanoi, Ho Chi Minh City and many provinces and cities. The price of each skewer is only a few thousand dong, with a buffet model and a Chinese night street-style space helping the dish quickly attract young people.

Unlike many culinary trends that only “float and then sink”, grilled mala skewers still maintain their appeal thanks to their affordable prices, easy-to-change flavors and suitable for Vietnamese people’s snacking and gathering habits. Many stores now adjust the spiciness level and add sauces such as cheese or garlic butter to suit local tastes.

Water fried dumplings

Sheng Jian Bao (water-fried dumplings) is a famous street food of Shanghai, with a history of more than 100 years. Unlike traditional dumplings that are only steamed, Sheng Jian Bao is fried on the bottom in a pan, then added water and covered to steam, creating a crispy golden bottom crust while the top is soft. Inside the cake is pork mixed with frozen broth, which when exposed to heat will melt into hot soup.

Around 2024, the dish will begin to appear at some stores specializing in Chinese cuisine in Hanoi and Ho Chi Minh City. Thanks to videos on social networks, water-fried dumplings are quickly sought out by young people. Many shops sold hundreds of them per day in the beginning, customers often had to line up during peak hours.

After the “fever” period, the number of customers has become more stable, but water-fried dumplings still have a place in the Chinese cuisine segment. Many stores keep the dish on the menu, while adding variations in shrimp, cheese or beef to suit Vietnamese tastes.