Su Grandma Egg Pastry
Đợt 1Su Grandma egg pastry was founded by Grandma Su in 1963 in Hamasen, at a stall before the Gushan ferry pier. According to the owner, the recipe came from a sailor who had learned Japanese baking technique and passed it on to Grandma Su; to support her family she created this crisp-shelled, soft-centred fried dough pastry in Hamasen, selling it for over sixty years.
Su Grandma egg pastry is an old-fashioned taste found only in Kaohsiung, sitting on the unavoidable Gushan ferry route to Cijin and called the "afternoon tea of old Kaohsiung"; it is a classic snack of the Hamasen and Cijin travel circuit, now carried on by the second generation.
Egg and flour are kneaded into a dough that is left to prove, then hand-pressed into moon-cake-shaped rounds and deep-fried until crisp outside and soft within, with more than a dozen sweet and savoury flavours from plain to peanut, cream and cheese.