Sou (pastry)
 | |
| Type | Pastry |
|---|---|
| Place of origin | China |
| Sou | |||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Chinese | 酥 | ||||||||||||||
| |||||||||||||||
Sou is a type of dried flaky Chinese pastry, which use Chinese flaky pastry,[1] found in a variety of Chinese cuisines.
Dim sum
In dim sum restaurants, char siu sou (叉燒酥)[2] is the most common version available. Other varieties may include century egg and lotus seed paste. These are commonly found in Hong Kong or Singapore in Asia. They may occasionally be found in some overseas Chinatowns.
Shanghai cuisine
In Shanghai cuisine, a number of dried varieties are available, such as peanut sou (花生酥), green bean sou (綠豆酥) or walnut sou (核桃酥).[3] People often buy them for souvenirs in boxed forms.
Gallery
Boxes of Shanghai sou
See also
References
- ↑ Lam, Clarice (22 October 2024). "Breaking Bao: 88 Bakes and Snacks from Asia and Beyond". Chronicle Books. p. 65. Retrieved 11 August 2026.
- ↑ Lieu, Kat (9 April 2024). "Modern Asian Kitchen: Essential and Easy Recipes for Ramen, Dumplings, Dim Sum, Stir-Fries, Rice Bowls, Pho, Bibimbaps, and More". Harvard Common Press. p. 67. Retrieved 11 August 2026.
- ↑ Lo, Zabrina (22 January 2020). "Baked Together: The Long History of Chinese Bridal Pastries". Zolima City Magazine. Retrieved 11 August 2026.
