Egg yolk pastry is a specialty of Taiwan, as a traditional pastry, egg yolk pastry is loved by many people. It is a derivative of the Taiwanese mooncake, filled with cooked egg yolk and red bean paste, which is sweet but not greasy and crispy. The yolk of the custard is made from the yolk of a salted duck egg.

The delicate texture and unique flavor of the egg yolk pastry is sweet on the outside and salty on the inside, soft and delicious, with multiple delicious flavors intertwined. Wrapped by golden-yellow oil skin and shortening, the texture is layered and thin; the filling is sweet and soft lotus seed paste and sandy and translucent salted egg yolk, with crispy texture.

Egg yolk pastry is a colorful and fragrant Chinese dim sum, the texture is layered, the outer skin is crispy and fragrant, the filling is soft and salty egg yolks, a bite of the sand, the yolks are still bubbling with oil, and the mouth lingers after eating.