THC Science

Ox-tongue pastry
Ox-tongue pastry
Chinese	牛脷酥
Hanyu Pinyin
Transcriptions
Standard Mandarin
Hanyu Pinyin	niúlìsū
Yue: Cantonese
Jyutping	ngau4 lei6 sou1

Ox-tongue pastry
	An ox-tongue pastry that is available in congee restaurants in Hong Kong
Alternative names	Horse-ear pastry
Type	Doughnut
Place of origin	Guangdong or Fujian, China
Main ingredients	fried dough
	Media: Ox-tongue pastry;

Ox-tongue pastry (Chinese: 牛脷酥; pinyin: niúlìsū; Jyutping: ngau⁴ lei⁶ sou¹) or horse-ear pastry (Chinese: 马耳; pinyin: mǎěr), also referred to as Chinese doughnut, is a Chinese pastry that is popular in south China in the provinces of Guangdong and Fujian. It is a fried dough food that is elliptical in shape and resembles an ox tongue or a horse ear. The pastry texture is chewy, with a soft interior and a crunchy crust. Ox-tongue pastry is lightly sweetened, and eaten as part of breakfast with soy milk. The pastry is made in a similar way as Youtiao, with sugar typically added to the flour.^[1]

References[edit]

^ Johnny Law (2011-01-20). "簡單粥品又一餐". Retrieved 13 August 2012.

曾大平, (2002), 民間小吃製作圖解 (Traditional snacks in China), 萬里機構 ISBN 962-14-2376-7

External links[edit]

Media related to Ox-tongue pastry at Wikimedia Commons

[oxs1-1] Johnny Law (2011-01-20). "簡單粥品又一餐". Retrieved 13 August 2012.

[1]

Cantonese cuisine
Main dishes	Bao yu Bird's nest soup Buddha's delight Cantonese seafood soup Chinese steamed eggs Congee Crispy fried chicken Dragon tiger phoenix Egg foo young Eight treasure duck Hot pot Lemon chicken Pork knuckles and ginger stew Seafood birdsnest Shark fin soup Snake bite chicken Soy sauce chicken Steam minced pork Subgum Suckling pig Sweet and sour pork White boiled shrimp White cut chicken Wonton noodles Yangzhou fried rice
Dim sum and yum cha	Almond tofu Beef tripe Cha siu bao Chicken feet Coconut bar Har gow Jian dui Jiaozi Lo mai gai Nian gao Ox-tongue pastry Rice noodle roll Shumai Spring roll Steamed meatball Swiss wing Taro cake Taro dumpling Tendon Tofu skin roll Turnip cake Water chestnut cake Yau gok Youtiao Zhaliang
Siu laap	Char siu Chinese sausage Lou mei Orange cuttlefish Roast goose Siu mei Siu yuk White cut chicken
Desserts and pastry	Almond biscuit Biscuit roll Deuk Deuk Tong Douhua Ginger milk curd Lo mai chi Malay sponge cake Mooncake Red bean cake Red bean soup Sausage bun Tang bu shuai Tong sui White sugar sponge cake
Condiments and spices	Fermented bean curd Five-spice powder XO sauce
Ingredients	Beef ball Black bean paste Chenpi Conpoy Fermented black beans Fish ball Fishcake Frog legs Garland chrysanthemum Kai-lan Mantis shrimp Ong choy Pig blood curd Pig's ear Rapeseed Saang mein Sea cucumber Shahe fen Shrimp roe noodles Spare ribs Suan cai Tofu skin Wonton Yi mein Youmian Zha cai
Others	Chinese herb tea Dried shredded squid Lou fo tong
Cantonese restaurant Beijing cuisine Shanghai cuisine Hong Kong cuisine Macanese cuisine Chinese cuisine History of Chinese cuisine

Hong Kong cuisine
Food	Almond biscuit Almond jelly Bakkwa Banana roll Bao yu Beef ball Beef bun Beef chow fun Bird's nest soup Biscuit roll Buddha's delight Cart noodle Cha siu bao Char siu Chinese herb tea Chinese sausage Cocktail bun Coconut bar Congee Cream bun Crispy fried chicken Deuk Deuk Tong Dim sum Douhua Dried shredded squid Egg tart Egg waffle Fish ball Fishcake Flame on the iceberg Got fan Ham and egg bun Haw flakes Honey walnut shrimp Hong Kong-style milk tea Hot pot Jerky Jin deui Kai-lan Lai fun Mango pomelo sago Mango pudding Nuomici Ox-tongue pastry Paper wrapped cake Peanut butter bun Pineapple bun Poon choi Put chai ko Rapeseed Red bean ice Rice noodle roll Roast goose Roasted pig Rousong Saang mein Sausage bun Sea cucumber Seafood birdsnest Shahe fen Singapore style noodles Siu mei Steamed meatball Shrimp roe noodles Shumai Stinky tofu Sweetheart cake Swiss wing Tang bu shuai Taro cake Taro dumpling Tea egg Tofu skin roll Water caltrop Water chestnut cake White boiled shrimp White cut chicken White sugar sponge cake Wonton Wonton noodle XO sauce Yeung Chow fried rice Yi mein Yin Yang Fried Rice Yuenyeung Zha cai Zhaliang
Films	The Banquet (1991) Shogun and Little Kitchen (1992) The Chinese Feast (1995) The God of Cookery (1996) Kung Fu Chefs (2009)
TV series	Magic Chef (2005)
Culture	Hong Kong tea culture Siu yeh One bowl with two pieces Private kitchens Yum cha
Places	Cha chaan teng Dai pai dong
Beijing cuisine Cantonese cuisine Shanghai cuisine Macanese cuisine Chinese cuisine History of Chinese cuisine

THC Science

Bringing Science to the Cannabis Conversation!

Trichome

See also[edit]

Other Chinese fried dough dishes[edit]

References[edit]

External links[edit]

Leave a Reply