Qianlong Tribute Crisp

Qianlong Tribute Crisp

　　Qianlong Tribute Crisp is another name for the Ye Family Pastry, named in 1757 when Emperor Qianlong made his second tour of southern China. In fact, the Ye Family Pastry was already famous as early as the Tang Dynasty, when the Ye family’s baking skills had reached the highest level, capable of producing over 60 varieties of famous pastries and snacks. Dishes such as “One-Inch Pastry” and “Water-Milled Mirror” were widely renowned at the time, and descendants of the Ye Family Pastry were even selected to work in the imperial kitchens. Later, due to repeated wars and dynastic changes, the Ye Family Pastry returned to the public but many of its secret techniques were gradually lost, with only the “Qianlong Tribute Crisp” surviving to this day.

　　 　　The Qianlong Tribute Crisp is known for its four exceptional qualities: aroma, crispness, flakiness, and translucency. The so-called aroma refers to the harmonious blend of pastry, oil, and sesame scents. Particularly the sesame fragrance—legend has it that while sesame husks are bitter and astringent, the kernels possess the true aroma, and the Ye family used only top-quality sesame kernels. The so-called crispness means the pastry crumbles the moment it touches your lips. It must be handled gently, and even if left out for 3–5 days in summer, it remains fragrant and crisp. If packaged in plastic bags, the crisp crust can be preserved for over 2–3 months. The so-called flakiness refers to its soft and tender texture, with both the crust and the interior equally delicate. The so-called translucency means it is exquisitely delicate and visually appealing. Freshly baked, the pastry is snow-white and golden-yellow, studded with glistening sesame kernels, resembling fine art—tempting to the appetite yet almost too beautiful to eat.