Xiaochi occur in large and eclectic varieties throughout ethnically Chinese areas throughout the world.

Typically, they are most commonly served by outlets ranging from market stalls to teahouses and restaurants in areas of heavy pedestrian traffic: for example near temples and markets in the commercial centres of towns and cities.

For example, at Beijing's Jiumen Xiaochi (九门小吃) market built in 2006, outlets include "Qian's glutinous rice cake, Wei's cheese juice, Li's flour tea, pouch-shaped baked wheaten cake, Yue Sheng Zhai's stewed marinated beef, Ma's water-boiled sheep head mutton, and Bai's jellied bean curd... Feng's boiled beef stomach, and Chen's boiled pork's small intestines and lungs with baked cake.

Examples of xiaochi include: Portuguese-style egg tarts, Middle-Eastern-derived shawarma, American steaks, Japanese udon noodles, and many mainland Chinese foods have all factored prominently in Taiwanese xiaochi.

As Taiwan has become increasingly affluent, xiaochi have become an important part of the culinary culture.