Egg white sheep's tail is an authentic coastal dish in China's cookbook, named after it is made of egg white and looks like sheep's tail. Originated in the south of Zhejiang, the ancient Taizhou prefecture was near the sea, and was taken to the north by chefs after the Manchu Dynasty entered China, becoming one of the flavor foods at the royal banquet of the Qing Dynasty. Its taste is soft, sweet and nutritious. Its main raw materials are egg white, bean paste, rice flour and wheat flour. You can only make one plate at a time by hand. And it must be cooked, fried and eaten now. Both high-end restaurants and street snacks have a history of 1400 years.