 | |
| Alternative names | Chinese puff pastry |
|---|---|
| Type | Pastry |
| Place of origin | China |
| Main ingredients | Flour, shortening (traditionally lard) |
| Variations | Huaiyang-style Cantonese-style |
| Similar dishes | Flaky pastry |
Chinese flaky pastry (Chinese: 中式酥皮; also known as Chinese puff pastry) is a form of unleavened flaky pastry used in traditional Chinese pastries that are invariably called subing (soubeng in Cantonese).[1] There are two primary forms, Huaiyang-style (淮揚酥皮) and Cantonese-style pastry (廣式酥皮).[2] Huaiyang-style pastry is used to make delicacies such as Shanghainese 'crab shell' pastries (蟹殼黃) while Cantonese-style pastry is used to make pastries like sweetheart cakes.
- ^ Ang, Catharina Y. W.; Liu, Keshun; Huang, Yao-Wen (1999-04-05). Asian Foods: Science and Technology. CRC Press. ISBN 978-1-56676-736-1.
- ^ 獨角仙 (2016-05-31). 點點我心 (in Chinese (Taiwan)). 萬里機構出版有限公司. ISBN 978-962-14-6032-5.