At the table
Hold over a plate or wrapper to catch crumbs. Break a fresh pastry open and let hot filling cool. Ask “有辣的吗？” to check for chili.
Contains wheat, pork and sesame. Crumbs scatter easily; hot filling can burn. Ask about other ingredients for dietary needs.
Other fillings do not guarantee vegetarian pastry; ask about both filling and fat.
GET TO KNOW THE DISH
What goes into it?
Explore some key ingredients below. Preparations may use additional seasonings and ingredients.
Sizes and fillings vary. Ham, sweet and chili versions exist; this record covers dried greens and pork, without chili.
Typical ingredients
In some versions
Recipes vary by restaurant.
How does it taste?
Savory dried greens and pork, toasted sesame and mild sweetness.
- Chili heat
- Texture
- Flaky, crumbly shell and rich chopped filling.
- How it’s made
- Fermented wheat dough with culinary alkali forms layered pastry around dried greens and pork fat. Rapeseed oil, maltose syrup and salt contribute to this version; sesame coats the top before baking.
Sizes and fillings vary. Ham, sweet and chili versions exist; this record covers dried greens and pork, without chili.
A CONNECTION TO PLACE
Origin & regional roots
Associated with Zhejiang.
Ask if they have it first
请问你们有金华酥饼吗？
Do you have this item?
A LITTLE SOMETHING TO READ
Story & history
A crisp food gift from Jinhua
This account describes a tradition or story, rather than an established historical fact.
Also called gancai subing for its dried-greens filling, this pastry is a familiar Jinhua snack and takeaway gift. Traditional makers bake it against the walls of a heated barrel-shaped oven.