Naiyou subing

Naiyou Subing is a popular traditional Chinese pastry that originated from the Fujian province in China. The name "Naiyou Subing" translates to "Milk Yolk Pastry" in English. This pastry is known for its rich, sweet, and creamy filling, which is made from milk, sugar, and egg yolks.

History

The exact origins of Naiyou Subing are unclear, but it is believed to have been created during the Qing Dynasty in Fujian province. The pastry was traditionally made for special occasions and festivals, such as the Mid-Autumn Festival and Chinese New Year. Over time, it has become a staple in Chinese bakeries and is enjoyed by people all over the world.

Preparation

The preparation of Naiyou Subing involves several steps. The dough is made from wheat flour, lard, and water, and is then rolled out and cut into circles. The filling is made by combining milk, sugar, and egg yolks in a saucepan and cooking until it thickens. This mixture is then spooned onto the dough circles, which are folded over and sealed before being baked until golden brown.

Cultural Significance

Naiyou Subing holds a significant place in Chinese culture. It is often served during family gatherings and celebrations, and is also a popular gift during the Mid-Autumn Festival and Chinese New Year. The pastry's rich and sweet flavor is said to symbolize happiness and prosperity, making it a fitting treat for these festive occasions.

See Also

• Chinese cuisine
• Mid-Autumn Festival
• Chinese New Year
• Qing Dynasty