Flaky Lotus Seed Paste Bun

Flaky Lotus Seed Paste Bun

　　Made with semi-fermented dough and a flaky layer (oil pastry) folded into the skin, these buns are filled with lotus seed paste and shaped into rounds before being steamed. The outer skin is snow-white with distinct layers, soft yet slightly springy, and sweet and delicious. Har Gow (Shrimp Dumpling): Made with wheat starch dough wrapped around a filling of shrimp, pork, and other ingredients, shaped into a horn-like form and steamed. The thin, white, and tender skin is semi-transparent, allowing the filling inside to be seen — the filling is fresh, delicious, and fragrant.

　　 This dish has a long history. From the late Ming to early Qing dynasties, Qu Dajun’s book Guangdong New Discussions on Food Customs recorded the dining habits of Guangzhou, stating: “Soak white rice for half a month, mix in some cooked white rice, then pound it into powder. Mix with lard to make it smooth and thin as the outer layer, and fill it with strawberry dew, bamboo shoots (or bamboo pith), minced meat, and goose fat — this is called Fen Jiao (Powder Horn).” In the 1920s–1930s, teahouses and restaurants competed to create signature dishes to attract customers. Among them, the Har Gow created by a female dim sum chef named A’Jie at Chaxiang Studio stood out and became known as A’Jie’s Har Gow. By the 1940s, Chaxiang Studio had closed down, and A’Jie’s successors moved to Datong Restaurant, making A’Jie’s Har Gow the signature dim sum of Datong Restaurant. After the 1950s, it was also served as a dim sum in major teahouses and restaurants. Thus, Har Gow became one of the beloved delicacies of Guangzhou.