At the table
Break one open, let the hot center cool, then take small bites. Eat without dipping.
Contains egg, wheat and pork fat. Ask whether the filling uses caul fat and which oil is used.
Some versions use starch or fry in lard; others omit caul. These differences matter for dietary needs.
GET TO KNOW THE DISH
What goes into it?
Explore some key ingredients below. Preparations may use additional seasonings and ingredients.
Some versions use starch or fry in lard; others omit caul. These differences matter for dietary needs.
Typical ingredients
Recipes vary by restaurant.
How does it taste?
Sweet bean paste and egg aroma.
- Chili heat
- Texture
- Soft airy egg foam with a smooth, rich center.
- How it’s made
- Wrap bean paste in pork caul, coat with whipped egg white and a little wheat flour, fry in vegetable oil and sprinkle with sugar.
Some versions use starch or fry in lard; others omit caul. These differences matter for dietary needs.
A CONNECTION TO PLACE
Origin & regional roots
Associated with Zhejiang.
About this regional connection
Zhejiang: Local culinary association; not a claim of exclusive origin.
Ask if they have it first
请问你们有蛋清羊尾吗？
Do you have this item?
A LITTLE SOMETHING TO READ
Story & history
Linhai egg-white bean-paste fritters
Linhai street vendors have long made these small-tailed sweet puffs. The caul-wrapped version has a richer inner layer.