A Timeless Shanghai Classic Crispy spring onion pastry
│ layers│ Crispy and smooth │ Green onion and sesame seeds │ Classic │ Unforgettable │
It's a very classic Shanghai dim sum. It is oblate in shape and baked until golden and crispy. It's Chinese name came from the look. it looks a bit like a crab shell. In fact, it has nothing to do with crabs. The preparation is complicated and labor-intensive. The puff pastry is wrapped in water and pressed multiple times to achieve the layered texture of puff pastry. The puff pastry is wrapped in green onions and lard, sprinkled with sesame seeds, and baked in the oven at 180 degrees for about 25-30 minutes. The green onions wrapped in it have already turned into a hint of green onion fragrance.
The crispy texture and the aroma wafting between the layers make people have endless aftertaste and can't help but take one bite after another.
《Nan-Jing & Xin-Sheng Only》
蘿蔔絲酥餅 / Crispy radish pastry /
Filling with stir-fry fresh shredded radish. It tastes as refreshing as fresh shredded radish.
《Xin-Sheng Only》
重酥蟹殼黃 / Shanghai sesame pastry
The crispy texture and the aroma wafting between the layers make people have endless aftertaste and can't help but take one bite after another.
《Nan-Jing & Xin-Sheng Only》
蜜汁叉燒酥 / Honey BBQ pork pastry
Every time you take a bite, you will first feel the layers of pastry melting in your mouth, and finally the fragrant and secret barbecued pork filling will flow out.
《Nan-Jing Only》
黃橋焗烤燒餅 / Shanghai scallion pastry
Similar to crispy spring onion pastry, it is also wrapped in a crispy coating and filled with much more fresh spring onion, making it twice as satisfying.
" Master De says. The way to make dim sum is actually very simple. Follow the ancient methods, select the best ingredients, and cook them right before being served. "
