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Lotus & Egg Yolk Pastry 莲蓉蛋黄酥

We preserve our own salt eggs, by immersing them in our own salt brine for a couple of months. Once they have taken on salt from the brine, we carefully extract the yolk from these eggs and bake them with white lotus paste into our pastry cookies. 

Serving Size 规格:  7 0g

Ingredients 配料:   Eggs, lotus paste, butter, sugar, flour.

Storage Instruction 储存方法: Keep at cool, dry place for up to 14 days