Chinese flaky pastry
From Wikipedia, the free encyclopedia
 | |
| 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.
