Egg White Lamb Tails

Egg White Lamb Tails

　　　　Product Name: Egg White Lamb Tails

　　Origin: Taizhou, Zhejiang

　　Characteristics: Excellent color, aroma, and taste; rich but not greasy, sweet but not cloying.

　　History: The only specialty dish from Linhai listed in the "Chinese Cookbook."

　　Introduction: Made with vegetable oil, egg whites, lard, red bean paste, and a small amount of wheat flour. First, the egg whites are mixed with the wheat flour and stirred continuously with chopsticks until a single chopstick can stand upright in the mixture without falling. Then, pre-made red bean paste balls wrapped in pork caul fat are deep-fried in boiling vegetable oil. The balls quickly puff up and turn golden yellow. When they reach a light golden hue, they are removed, placed in a serving dish, sprinkled with white sugar, and served. Egg White Lamb Tails is the only specialty dish from Linhai listed in the "Chinese Cookbook." It is made with vegetable oil, egg whites, lard, red bean paste, and a small amount of wheat flour. First, the egg whites are mixed with the wheat flour and stirred continuously with chopsticks until a single chopstick can stand upright in the mixture without falling. Then, pre-made red bean paste balls wrapped in pork caul fat are deep-fried in boiling vegetable oil. The balls quickly puff up and turn golden yellow. When they reach a light golden hue, they are removed, placed in a serving dish, sprinkled with white sugar, and served. With excellent color, aroma, and taste; rich but not greasy, sweet but not cloying.