At the table
Hold the pastry over a plate or napkin to catch flakes. Break it into small pieces to share and let a freshly baked filling cool before biting.
Contains wheat and lard. Fillings and other ingredients vary by maker; check the full ingredient list for allergies or dietary restrictions. Fresh filling can be hot.
A flaky pastry with smooth bean paste can be divided into small pieces and shared; the traditional version contains lard.
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 and the proportions of dough and fat vary by maker; the red-bean version is a useful starting point.
Typical ingredients
Recipes vary by restaurant.
How does it taste?
Sweet bean filling and rich pastry.
- Chili heat
- Texture
- Crisp, flaky outer layers with a soft, smooth center.
- How it’s made
- Enclose shortening dough within the outer dough, roll to create layers, wrap around the filling and bake.
Fillings and the proportions of dough and fat vary by maker; the red-bean version is a useful starting point.
A CONNECTION TO PLACE
Origin & regional roots
Associated with Shanghai.
About this regional connection
Shanghai: Associated with Gaoqiao, Pudong, Shanghai.
Ask if they have it first
请问你们有高桥松饼吗？
Do you have this item?
A LITTLE SOMETHING TO READ
Story & history
Layers of pastry for happy occasions
In Gaoqiao, Pudong, these little pastries are part of festive days and wedding gifts. Their other name, fine-bean thousand-layer cakes, points to the contrast inside: smooth sweet red-bean paste wrapped in delicate pastry. Traditional makers prepare the flaky dough with lard and flour, then roll and fold it by hand. The many layers give this local gift its characteristic bite.