Non-Foreign

Egg tart (dàn tà) is a Western-style pie filled with egg batter. It was born in Guangzhou in the 1920s, spread to Hong Kong and became famous overseas. It is known as one of the "Four Heavenly Kings" of Cantonese dim sum. It is made by placing the crust into a small bowl-shaped cake mold, then pouring in the egg paste mixed with sugar and eggs, and placing it in the oven; the baked egg tart has a crispy crust on the outside and a sweet yellow solidified egg paste on the inside. Egg tarts were larger in the beginning of tea restaurants, and one egg tart can be an afternoon tea meal. Egg tarts (small egg tarts) are also available in many restaurants in the Hong Kong Special Administrative Region. Laura Mason in Traditional British Foods points out that as early as the Middle Ages, the English had been making tart-like foods with milk, sugar, eggs and different spices. It refers to egg tarts, which were also one of the dishes served in the six feasts of Manchu and Han Chinese in the 17th century. Among them, Cantonese egg tarts can be categorized into butter egg tarts and pastry egg tarts based on the tart crust.