Chinese flaky pastry

Form of unleavened pastry used in Chinese pastries

Chinese flaky pastry is a form of unleavened flaky pastry used in traditional Chinese pastries that are invariably called subing. There are two primary forms, Huaiyang-style (淮揚酥皮) and Cantonese-style pastry (廣式酥皮). Huaiyang-style pastry is used to make delicacies such as Shanghainese 'crab shell' pastries (蟹殼黃) while Cantonese-style pastry is used to make pastries like sweetheart cakes.

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