Egg Yolk Pastry
Egg Yolk Pastry, also known as Dan Huang Su, is a traditional Chinese pastry featuring a flaky, layered crust made from lard or butter, filled with a sweet red bean or lotus seed paste, and centered around a whole salted duck egg yolk. It is a popular treat, especially during the Mid-Autumn Festival and other celebrations, originating from regions like Guangdong and Shanghai.
🍽️ Nutrition at a glance
This pastry is high in carbohydrates and fat, primarily from the crust and sweet fillings, with a moderate amount of protein from the egg yolk. A single pastry provides a quick energy boost and key nutrients like iron and selenium from the yolk, with a rough calorie estimate of 200-250 kcal per piece.
Nutrition breakdown
| Calories | 230 kcal |
| Protein | 5 g |
| Carbs | 28 g |
| Fat | 12 g |
| Fiber | 1 g |
| Sugar | 15 g |
| Sodium | 180 mg |
| Vitamin A | 120 mcg RAE |
| Iron | 1.5 mg |
| Selenium | 10 mcg |
| Phosphorus | 80 mg |
| Choline | 45 mg |
| Vitamin B12 | 0.3 mcg |
| Copper | 0.1 mg |
| Zinc | 0.8 mg |
Per 1 pastry (80 g) · estimated, varies by recipe
💡 What's interesting
Culturally, the round shape and golden yolk symbolize family reunion and the full moon, making it a festive centerpiece. Nutritionally, the salted egg yolk offers a unique savory contrast to the sweet paste, and it is a concentrated source of vitamin A and healthy fats.
