At the table
Ask which filling is inside before ordering. Break or bite off small pieces over a plate to catch the flakes, and let a hot pastry and its filling cool before eating.
Contains wheat and sesame. The dough commonly uses pork lard, and some recipes use egg wash; fillings may contain pork, crab or shrimp. Check both dough and filling for allergies or dietary restrictions. Flaky crumbs scatter and the filling may be hot.
Small flaky pastries can be shared in pieces; check whether the filling is sweet, scallion or pork and allow it to cool.
Recipes vary. Ask the restaurant about ingredients and serving before you order.
GET TO KNOW THE DISH
What goes into it?
Explore some key ingredients below. Preparations may use additional seasonings and ingredients.
Fillings include sugar or scallion, with red bean, jujube paste, radish and pork among other choices. Lard is commonly used in the dough, and some recipes include an egg wash.
Typical ingredients
In some versions
Recipes vary by restaurant.
How does it taste?
Toasted sesame and rich pastry, with a sweet or savory filling.
- Chili heat
- Texture
- Crisp outer surface and delicate flaky layers.
- How it’s made
- Combine leavened dough and shortening dough, form filled flat rounds, coat with sesame and bake.
Fillings include sugar or scallion, with red bean, jujube paste, radish and pork among other choices. Lard is commonly used in the dough, and some recipes include an egg wash.
A CONNECTION TO PLACE
Origin & regional roots
Associated with Shanghai.
About this regional connection
Shanghai: Associated with Shanghai snack traditions.
Ask if they have it first
请问你们有蟹壳黄吗？
Do you have this item?
A LITTLE SOMETHING TO READ
Story & history
A crab-shell name with many fillings
Xie ke huang takes its name from the golden-brown pastry’s resemblance to a crab shell. Leavened dough and a shortening dough create the flaky layers, with sesame seeds covering the top. Shanghai versions include both sweet and savory fillings: sugar and scallion are familiar choices, alongside red bean, jujubes (Chinese dates), radish or pork. The filling changes the flavor, while the crisp sesame surface and crumbly layers remain the recognizable features.