 | This articledoes notcite anysources. Please helpimprove this article byadding citations to reliable sources. Unsourced material may be challenged andremoved. Find sources: "Sou" pastry – news ·newspapers ·books ·scholar ·JSTOR(October 2025) (Learn how and when to remove this message) |
 | |
| Type | Pastry |
|---|---|
| Place of origin | China |
| Sou | |||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Chinese | 酥 | ||||||||||||||
| |||||||||||||||
Sou is a type of dried flakyChinese pastry, which useChinese flaky pastry, found in a variety ofChinese cuisines.
Indim sum restaurants,char siu sou (叉燒酥) is the most common version available. Other varieties may includecentury egg andlotus seed paste. These are commonly found inHong Kong orSingapore in Asia. They may occasionally be found in some overseasChinatowns.
InShanghai cuisine, a number of dried varieties are available, such aspeanut sou (花生酥),green bean sou (綠豆酥) orwalnut sou (核桃酥). People often buy them for souvenirs in boxed forms.
 | This article related toChinese cuisine is astub. You can help Wikipedia byexpanding it. |
