Yongsheng water-soaked flaky pastries 永胜水酥饼
Yongsheng water-soaked flaky pastries is featured among the local specialties of Lijiang and Yunnan.
The filled pastries are soaked in water before baking, a distinctive stage documented by the Yunnan intangible-heritage centre's live demonstration. The result has a flaky, rich shell with a softer filling. The water-soaking step does not turn it into a steamed bun.
How it is made
The filled pastries are soaked in water before baking, a distinctive stage documented by the Yunnan intangible-heritage centre's live demonstration.
Flavour & texture
The result has a flaky, rich shell with a softer filling. The water-soaking step does not turn it into a steamed bun.
Local roots & traditions
The official heritage account locates this craft in Yongsheng County within Lijiang. It is different from assuming every pastry sold in Lijiang Old Town is a local invention.
Ingredients & dietary needs
Wheat dough is made with finely chopped pork fat and wrapped around a filling. Bean paste and other fillings vary.
How to order Yongsheng water-soaked flaky pastries
Ask which filling is used and make the pork-fat ingredient clear to diners who avoid it. Confirm whether a bakery offers an alternative recipe.
How to eat it & plan a meal
Try a small freshly baked pastry with tea. Follow the baker's instructions if buying a gift box.
Names & local variations
水酥 describes a specific preparation process. It does not mean the pastry is fat-free, vegetarian or a water-based substitute for an ordinary oil pastry.
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Questions before you order
What name should I show when ordering?
Show 永胜水酥饼 for Yongsheng water-soaked flaky pastries.