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| Alternative names | Dan Huang Su |
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| Place of origin | Taiwan |
| Region or state | Taichung |
| Created by | Chen Zengxiong[1] |
| Serving temperature | Cold |
| Main ingredients | flour, sugar, pork, lard, mung bean |
| Egg yolk pastry | |||||||
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| Traditional Chinese | 蛋黃酥 | ||||||
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Egg yolk pastryorDànhuángsū 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]
Egg yolk pastries use naturally fermented salted egg yolks marinated in red soil with grape seed oil, and they are made with many layers.[5][6][7]
Media related to Egg yolk pastry at Wikimedia Commons|
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| Xiaochi |
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