2. Egg tart is a kind of Western-style pie with egg paste as filling, born in Guangzhou in the 1920s, spread to Hong Kong and then became famous overseas, known as one of the "four heavenly kings" of Cantonese dim sum.

3, the practice is to put the pie crust into a small round pot-shaped pie mold, and then poured into the sugar and eggs mixed with egg batter, and then put into the oven; baked egg tarts for the outer layer of crispy tart crust, the inner layer of the sweet yellow solidified egg batter. In the early days, egg tarts in Hong Kong style cafes were relatively large, and one egg tart could become an afternoon tea meal. Egg tarts (small egg tarts) are also served as snacks in many restaurants in Hong Kong SAR, and Laura Mason, in Traditional Foods of Britain, suggests that as early as the Middle Ages, people in England were making egg tarts using dairy products, sugar, eggs and different spices. It has been suggested that egg tarts were also one of the dishes served at the Sixth Feast in the 17th-century Manchu banquet in China. Cantonese egg tarts can be categorized into two types of tarts: butter egg tarts and puff pastry egg tarts.