Provenance / Canons / Chinese / Cantonese Pastry Technique
Cantonese Pastry Technique
Chinese Canon
3 entries
CH.76.0001
Dofu Fa (豆腐花) — Soy Milk Pudding: Cantonese Street Dessert
Dofu fa (豆腐花, soy milk flower pudding — called douhua 豆花 in Mandarin) is the silken, barely-set soy …
CH.76.0002
Egg Tart (蛋挞 Dan Tat) — Cantonese Custard Tart: HK Standard
The Cantonese egg tart (蛋挞, dan tat) is a dim sum institution — a flaky or crumbly pastry shell fill…
CH.76.0003
Pineapple Bun (菠萝包 Bo Lo Bao) — Hong Kong Bakery Institution
Bo lo bao (菠萝包, literally pineapple bun — despite containing no pineapple, the name refers to the cr…