 | |
| Alternative names | Dan Huang Su |
|---|---|
| Place of origin | Taiwan |
| Region or state | Taichung |
| Created by | Chen Zengxiong[1] |
| Serving temperature | Cold |
| Main ingredients | flour, sugar, lard, red bean |
| Egg yolk pastry | |||||||
|---|---|---|---|---|---|---|---|
| Traditional Chinese | 蛋黃酥 | ||||||
| |||||||
Egg yolk pastry or Dànhuángsū is a traditional Taiwanese mooncake of which the filling is made of salted duck egg yolk and red bean paste.[2][3] According to the "Baked Food Information Magazine" in August 1986, the inventor of mini mooncakes and egg yolk pastries is Chen Zengxiong, the third generation descendant of the century-old bakery "Baoquan" in Fengyuan District, Taichung.[4]
- ^ "「蛋黃酥」發明者是台中百年餅店「陳允寶泉」 第五代傳人揭秘辛". SET News (in Chinese (Taiwan)). Retrieved 2023-09-15.
- ^ "中秋節一定要吃蛋黃酥？認識 3 種台式傳統月餅". Liberty News (in Chinese (Taiwan)). Retrieved 2020-09-30.
- ^ Dolly Dy-Zulueta (2023-10-06). "Egg yolk cakes are Taiwan-style mooncakes". PhilStar Global. Retrieved 2024-04-22.
- ^ Lyla Liu. "Taiwan's oversized yolk pastry to celebrate Moon Festival". Taiwan News. Retrieved 2024-04-22.