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The working recipe — the Market List, the Method, and where it lives or dies
I
Origin
Guangdong Province — dim sum tradition
II
Description
Loh bak sou (蘿蔔酥) — turnip puff pastry — is a Cantonese dim sum pastry: a filling of shredded daikon radish, dried shrimp, and pork, mixed with sesame and oyster sauce, is enclosed in a flaky Chinese pastry (water-and-oil dough with oil paste lamination). Baked until golden and flaky. The Chinese pastry tradition is distinct from French puff pastry — it uses lard rather than butter for the oil paste.
III
The Thread
—French feuilleté — puff pastry enclosing savoury filling
—Lebanese beurek — flaky pastry with savoury filling
—Chinese flaky mooncake — same lamination technique
IV
Flavour Context
Flaky, lard-scented pastry; savoury, slightly sweet daikon; shrimp umami; sesame fragrance; a complete savoury dim sum pastry
Pillars V — VII
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