At the table
Share small spoonfuls and let them cool slightly before eating.
Contains egg. Traditional versions may contain lard; check the cooking fat if you avoid pork.
Lard is used in a traditional version; some recipes use other oils. Richness and firmness vary.
Soft enough to portion with a spoon; serve a small amount and let it cool to a comfortable temperature.
Recipes vary. Ask the restaurant about ingredients and serving before you order.
GET TO KNOW THE DISH
What goes into it?
IN THE APP
Get to know every ingredient.
Explore what goes into a dish and how each ingredient shapes its flavor.
How does it taste?
Rich, sweet and eggy.
- Chili heat
- 0/5
- Texture
- Soft, smooth and gently springy.
A CONNECTION TO PLACE
Origin & regional roots
Beijing
Associated with Beijing.
About this regional connection
Beijing: Supported association with Beijing restaurant cuisine; no exclusive-origin claim.
Ask if they have it first
请问你们有三不粘吗？
Do you have this item?
A LITTLE SOMETHING TO READ
Story & history
Three things this golden sweet should not stick to
San bu zhan takes its name from a cook’s challenge: the sweet should cling to neither teeth, plate nor spoon. Egg yolks, sugar and starch are stirred continuously with fat until they become a soft, glossy mass. It is a signature sweet of Beijing’s Tongheju, where the deceptively simple appearance hides demanding wok work.
Traveler experiences
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