First of all, I have to mention its crispy skin. How crisp is the skin? It's really the kind that you can leave no residue with a little effort. Bite down, the skin on the lips and teeth will crack, and the rich milk fragrance will come out in generate. What a wonderful feeling.
Then on the second floor, from the outside to the inside, everyone likes to eat Xue Meiniang. Crispy skin and soft glutinous snow-mei Niang collide together, which is a different kind of taste enjoyment. In autumn, Xue Meiniang plays soft and sticky, very elastic, and stays in the mouth and teeth, which makes people memorable. Soft Xuemei Niang, with its own special fragrance and salty skin, is really a good choice.
What about the third floor? It's red bean paste I believe everyone has eaten red bean paste, but the red bean paste used in souffle is made of red bean paste, which is not as disgusting as the inferior red bean paste on the market and tastes bad, but the red bean paste made of red bean paste in souffle is many times more delicious than the fake red bean paste on the market. Red bean red bean paste, which has a faint red bean fragrance, is not the sweetness of saccharin. Moreover, its taste is extremely delicate, it melts in the mouth, and the red bean yarn is intertwined at the tip of the tongue, giving people a good enjoyment.
What is the fourth layer of souffle? It is the salted yolk of a whole sea duck egg, which makes most of the salted yolk out of control. The essence of souffle lies in its salted egg yolk, which is a complete salted egg yolk, without any Jerry-building. It's salty and delicious. Pickled for 35 days, the taste is delicate and delicious. It is a good choice to eat souffle just to eat salted egg yolk.
A bite down, soft waxy milk flavor, sweet and salty, crisp and soft, so that a foodie can't stop, very comfortable. Even picky gourmets can't bear to say no to souffles.