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2. Chinese flaky pastry - Wikipedia

   en.wikipedia.org/wiki/Chinese_flaky_pastry

   Chinese flaky pastry (Chinese: 中式酥皮; also known as Chinese puff pastry) is a form of unleavened flaky pastry used in traditional Chinese pastries that are invariably called subing (soubeng in Cantonese). [1] There are two primary forms, Huaiyang-style (淮揚酥皮) and Cantonese-style pastry (廣式酥皮). [2]

3. List of Chinese bakery products - Wikipedia

   en.wikipedia.org/wiki/List_of_Chinese_bakery...

   Cream horn – Long tapered cone of puff pastry, filled with whipped cream, and sometimes fruit or jam; Eclair – Very similar to the French original; Egg tart – Delicate pastry tart with a lightly sweet golden egg custard filling; [2] probably influenced by the Portuguese tart pastels de nata; Napoleon – Layers of puff pastry and creamy ...

4. Et (Chinese pastry) - Wikipedia

   en.wikipedia.org/wiki/Et_(Chinese_pastry)

   Et (Zhuang: et), which means glutinous rice cakes on banana leaves, [1] is a traditional pastry made in the western parts of the Guangdong province of China.It symbolizes jubilance and is shared with relatives and friends during festivals such as the Spring Festival (also called Chinese New Year), Spirit Festival, and Winter Solstice, as well as in wedding ceremonies, birthday feasts, and ...

5. Category:Chinese pastries - Wikipedia

   en.wikipedia.org/wiki/Category:Chinese_pastries

   This page was last edited on 19 January 2021, at 23:48 (UTC).; Text is available under the Creative Commons Attribution-ShareAlike 4.0 License; additional terms may apply.

6. Youtiao - Wikipedia

   en.wikipedia.org/wiki/Youtiao

   Youtiao (traditional Chinese: 油條; simplified Chinese: 油条; pinyin: Yóutiáo), known in Southern China as yu char kway, is a long golden-brown deep-fried strip of wheat flour dough of Chinese origin and (by a variety of other names) also popular in other East and Southeast Asian cuisines.

7. Sou (pastry) - Wikipedia

   en.wikipedia.org/wiki/Sou_(pastry)

   In dim sum restaurants, char siu sou (叉燒酥) 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.

8. Chasan (pastry) - Wikipedia

   en.wikipedia.org/wiki/Chasan_(pastry)

   Chasan is golden brown and crispy. Chasan is made by rolled wirelike strips. Usually, chasan has a variety of shapes, such as comb, chrysanthemum and pagoda. [1]Chasan is a kind of afternoon tea snack and that is why it is so named, as "Cha" means tea.

9. Kuih - Wikipedia

   en.wikipedia.org/wiki/Kuih

   Popular in Taiwan and within Chinese communities in Southeast Asia. Ang koo kueh (Chinese: 紅龜粿) – a small round or oval shaped Chinese pastry with red-coloured soft sticky glutinous rice flour skin wrapped around a sweet filling in the center. Ku chai kueh (Chinese: 韭菜粿) - Teochew-style savoury steamed dumpling stuffed with chives.