{"id":10768,"date":"2026-11-08T02:46:23","date_gmt":"2026-11-08T02:46:23","guid":{"rendered":"https:\/\/www.chinaculturepro.com\/?p=10768"},"modified":"2026-11-08T02:46:23","modified_gmt":"2026-11-08T02:46:23","slug":"ox-tongue-pastries","status":"publish","type":"post","link":"https:\/\/www.chinaculturepro.com\/es\/ox-tongue-pastries\/","title":{"rendered":"Ox-Tongue Pastries: Names, Ingredients and Regional Styles"},"content":{"rendered":"\n<section class=\"tcjdi-quick-answer\"><h2>Quick Answer: What Are Ox-Tongue Pastries?<\/h2>\n<p class=\"p1\">The English name can describe different foods. Taiwanese Niu She Bing (\u725b\u820c\u9905, ni\u00fa sh\u00e9 b\u01d0ng) are tongue-shaped flour pastries. In Hong Kong, \u201cox-tongue pastry\u201d also describes Niu Li Su (\u725b\u8137\u9165, ni\u00fa l\u00ec s\u016b in Mandarin), a fried flour dough.<sup>[1][2]<\/sup> <\/p>\n<ul>\n<li>Yilan style: typically long, thin and crisp.<\/li>\n<li>Lukang style: generally thicker, flaky and malt-filled.<\/li>\n<li>Hong Kong usage: an elliptical fried dough.<sup>[2][3]<\/sup> <\/li>\n<\/ul>\n<p class=\"p1\">The name describes shape, rather than an ox-tongue filling.<sup>[1][2]<\/sup> <\/p><\/section>\n<figure class=\"tcjdi-infographic\" style=\"width:500px;max-width:100%;margin:24px auto;text-align:center\"><img fetchpriority=\"high\" decoding=\"async\" src=\"https:\/\/www.chinaculturepro.com\/wp-content\/uploads\/2026\/11\/Ox-tongue-pastry-guide-to-names-ingredients-textures-regional-styles-and-methods.webp\" alt=\"Ox tongue pastry guide to names ingredients textures regional styles and methods\" title=\"Ox tongue pastries names ingredients regional textures methods and traditions\" width=\"1440\" height=\"2560\" style=\"width:500px;max-width:100%;height:auto;margin:0 auto\" \/><figcaption>Different pastry traditions can share a shape based English name<\/figcaption><\/figure>\n<p class=\"p1\">Knowing which pastry is meant helps explain differences in texture, ingredients and cooking.<sup>[1][2][3]<\/sup> <\/p>\n<h2>Two Pastry Names Behind One English Label<\/h2>\n<p class=\"p1\">These names identify separate food traditions:<\/p>\n<div style=\"overflow-x:auto;max-width:100%;max-height:800px\">\n<table>\n<thead>\n<tr><th>Name<\/th><th>Meaning in this guide<\/th><\/tr>\n<\/thead>\n<tbody>\n<tr><td>Niu She Bing<\/td><td>Taiwanese flour pastries associated with Yilan and Lukang; both sweet and savoury versions exist.<\/td><\/tr>\n<tr><td>Niu Li Su<\/td><td>The fried flour dough called ox-tongue pastry in Hong Kong.<\/td><\/tr>\n<\/tbody>\n<\/table>\n<\/div>\n<p class=\"p1\">The Taiwan dictionary explains the first name through its tongue-like shape. Hong Kong&#8217;s food-safety authority gives the same shape-based explanation for the second.<sup>[1][2]<\/sup> <\/p>\n<h2>Flour, Sweetness and Recipe-Specific Fats<\/h2>\n<p class=\"p1\">Wheat-flour dough is central, but the English label does not specify one recipe.<sup>[1][2]<\/sup> <\/p>\n<p class=\"p1\">A thick, Lukang-style home formula uses separate water dough and flour-and-butter \u201coil dough,\u201d enclosing a sweet maltose filling. Butter and several flours appear in that particular preparation.<sup>[4]<\/sup> <\/p>\n<p class=\"p1\">Malt sugar also features in the tourism authority&#8217;s description of Lukang pastries.<sup>[3]<\/sup> Check the actual ingredients when butter, milk or other fats matter; a shape-based name is not a complete ingredient list.<\/p>\n<h2>Yilan and Lukang: Two Taiwanese Textures<\/h2>\n<p class=\"p1\">Taiwan&#8217;s tourism authority distinguishes these broad styles:<sup>[3]<\/sup> <\/p>\n<div style=\"overflow-x:auto;max-width:100%;max-height:800px\">\n<table>\n<thead>\n<tr><th>Style<\/th><th>Shape and texture<\/th><th>Preparation described<\/th><\/tr>\n<\/thead>\n<tbody>\n<tr><td>Yilan<\/td><td>Long, narrow, thin and biscuit-like<\/td><td>Dough is rolled flat, marked along the centre and baked crisp.<\/td><\/tr>\n<tr><td>Lukang<\/td><td>Thicker and oval, with flaky pastry and a lightly sweet malt filling<\/td><td>Can be baked or fried.<\/td><\/tr>\n<\/tbody>\n<\/table>\n<\/div>\n<p class=\"p1\">These are useful patterns, not a rule for every bakery. A Yilan producer also makes a thicker, malt-filled baked version, showing that a place name alone does not settle the thickness.<sup>[5]<\/sup> <\/p>\n<h2>How the Pastries Are Made<\/h2>\n<p class=\"p1\">For the thin Yilan biscuit, flattening and baking create the crisp result.<sup>[3]<\/sup> <\/p>\n<p class=\"p1\">One home adaptation of the thicker pastry follows a different sequence:<sup>[4]<\/sup> <\/p>\n<ol>\n<li>Enclose the flour-and-butter oil dough inside the water dough.<\/li>\n<li>Flatten, roll up and rest the dough to develop its layers.<\/li>\n<li>Enclose the maltose filling and flatten into an oval about 0.5 cm thick.<\/li>\n<li>Pan-cook over low heat; this recipe uses eight minutes covered, then four minutes after turning, uncovered.<\/li>\n<\/ol>\n<p class=\"p1\">Those instructions belong to that complete home formula, not to every regional pastry.<\/p>\n<p class=\"p1\">Hong Kong&#8217;s Niu Li Su is fried flour dough, a distinct preparation from the thin baked biscuit.<sup>[2]<\/sup> <\/p>\n<h2>Souvenirs, Flavour Choices and Food Traditions<\/h2>\n<p class=\"p1\">Yilan&#8217;s county government presents ox-tongue cookies as a local souvenir, with flavours including honey, black sugar, milk, kumquat and seaweed.<sup>[6]<\/sup> They are part of the wider range of regional food gifts found in <a href=\"https:\/\/www.thechinajourney.com\/taiwan\/\">Taiwan<\/a>.<\/p>\n<p class=\"p1\">The county&#8217;s cultural account also records an older custom involving these cookies at an infant&#8217;s four-month celebration, expressing symbolic good wishes for the child&#8217;s future.<sup>[6]<\/sup> <\/p>\n<h2>FAQs About Ox-Tongue Pastries<\/h2>\n<h3>Do these pastries contain ox tongue?<\/h3>\n<p class=\"p1\">The names discussed here refer to shape. Hong Kong&#8217;s authority explicitly says its fried pastry contains no ox tongue.<sup>[1][2]<\/sup> <\/p>\n<h3>Are all ox-tongue pastries baked?<\/h3>\n<p class=\"p1\">No. Hong Kong&#8217;s version is fried, and the tourism description allows baking or frying for Lukang pastries.<sup>[2][3]<\/sup> <\/p>\n<h3>Are Yilan ox-tongue biscuits always thin?<\/h3>\n<p class=\"p1\">No. Thin biscuits are familiar, but a current Yilan producer also offers a thicker version.<sup>[3][5]<\/sup> <\/p>\n<h2>Sources<\/h2>\n<p class=\"p1\">[1] Taiwan Ministry of Education. <a href=\"https:\/\/dict.revised.moe.edu.tw\/dictView.jsp?ID=57863&amp;la=0&amp;powerMode=0\" target=\"_blank\" rel=\"noopener noreferrer\">Niu she bing: dictionary definition<\/a><\/p>\n<p class=\"p1\">[2] Hong Kong Centre for Food Safety. <a href=\"https:\/\/www.cfs.gov.hk\/english\/consumer_zone\/foodsafety_name_really_reflect_the_truth.html\" target=\"_blank\" rel=\"noopener noreferrer\">Does the name of a food truly reveal its nature?<\/a><\/p>\n<p class=\"p1\">[3] Taiwan Tourism Administration. <a href=\"https:\/\/eng.taiwan.net.tw\/m1.aspx?sNo=0029014\" target=\"_blank\" rel=\"noopener noreferrer\">Souvenirs: ox tongue biscuits<\/a><\/p>\n<p class=\"p1\">[4] A Dessert Diet. <a href=\"https:\/\/adessertdiet.com\/2020\/12\/07\/sourdough-ox-tongue-pastry\/\" target=\"_blank\" rel=\"noopener noreferrer\">Sourdough ox-tongue pastry: a home adaptation<\/a><\/p>\n<p class=\"p1\">[5] Yilan Pastry. <a href=\"https:\/\/www.i-cake.com.tw\/products\/thick-ox-tongue-shaped-pastry\" target=\"_blank\" rel=\"noopener noreferrer\">Thick ox-tongue-shaped pastry<\/a><\/p>\n<p class=\"p1\">[6] Yilan County Government. <a href=\"https:\/\/enwww.e-land.gov.tw\/cp.aspx?n=5357\" target=\"_blank\" rel=\"noopener noreferrer\">Food: ox-tongue cookie<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Explore ox-tongue pastries, from Taiwan\u2019s thin and flaky niu she bing to Hong Kong\u2019s fried dough. Learn ingredients, textures, methods and food traditions.<\/p>","protected":false},"author":1,"featured_media":10769,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[297],"tags":[315,287,316],"class_list":["post-10768","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food-cuisine","tag-desserts-snacks","tag-festival-food","tag-hub-traditional-chinese-desserts"],"aioseo_notices":[],"aioseo_head":"\n\t\t<!-- All in One SEO Pro 5.0.3 - aioseo.com -->\n\t<meta name=\"description\" content=\"Explore ox-tongue pastries, from Taiwan\u2019s thin and flaky niu she bing to Hong Kong\u2019s fried dough. 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