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Crab jujube · People's Republic of China cuisine · Main Course
Crab jujube
Born in People's Republic of China
“Small deep-fried crab cakes shaped like jujubes, wrapped in tofu skin and stuffed with crab, pork, and water chestnuts.”
0 people have eaten this dish and left their thoughts across 6 platforms
9 in 10 mention shaped and whimsical first
8 in 10 say it's worth it for the ingredient-rich filling
4 in 10 would come back the same week
Synthesised from Google · Yelp · Reddit · 3 food blogs · Updated August 2026
The story the reviews tell
Crab jujube arrives as a set of small, golden nuggets shaped like the fruit itself—a Chaozhou invention that plays with form and expectation. Inside each bite-sized piece: crab meat and pork fat bound with water chestnuts and eggs, all wrapped in tofu skin sheets that crisp up in hot oil. The dish has traveled to Thailand's Chinese communities, where it's become a fixture under the name hoicho, carrying its regional identity across borders.
What makes this version distinct
Crab jujube or hoi jo (Chinese: 蟹棗; lit. 'crab jujube'; Peng'im: hoi6 jo2; Thai: ห่อยจ้อ, RTGS: hoicho) is a Chinese dish from Chaozhou which contains a set of small deep-fried, jujube fruit-shaped, crab cakes. Its main ingredients are crab meat, pork fat (or ground pork belly), chopped water chestnuts, eggs, vegetables, and herbs, which are wrapped into a sheet of fresh tofu skin, forming long rolls, cut into bite-sized pieces, and deep-fried. Crab jujube is a popular dish among Thai Chinese people in Thailand where it is known as hoicho.
Signature elements
What people love
- shaped and whimsical
- ingredient-rich filling
- cross-cultural presence in Thailand
Know before you go
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