Pao’er Fried Pastry

Pao’er Fried Pastry

　　Pao’er Fried Pastry is a unique snack developed by Dunhuang Hotel using traditional folk techniques. Its name comes from its golden-yellow hue, airy and silky surface covered with countless tiny pearl bubbles. The pastry originates from the Tang Dynasty treat known as “Jianfengqiao,” which was once exclusive to imperial and noble feasts. Because there were very few chefs who could make it, it was rarely seen in markets. The preparation involves using lard and hot water to scald the dough. Throughout the process—scalding the dough, kneading, filling, and frying—precise ratios of oil, water, and flour are essential, as is maintaining the right oil temperature and cooking timing. These elements ensure the pastry puffs up with bubbles, resulting in an exterior that’s crisp and flaky like cotton floss and an interior that’s sweet and tender like glutinous candy. It has a deliciously light and sweet taste, making it a favorite among both domestic and international visitors. (Dunhuang)