 Chinese cuisine features long, deep-fried doughnut sticks that are often quite oily, hence their name in Mandarin, "yóutiáo" (油條, "oil strips"); in Cantonese, this doughnut-style pastry is called "yàuhjagwái" (油炸鬼, "ghosts fried in oil").These pastries are not sweet and are often served with congee, a traditional rice porridge or soy milk.In India, an old-fashioned sweet called gulgula is made of sweetened, deep-fried flour balls.