Anyone hearing the term "Danqing Yangwei" (Egg-White Sheep's Tail) for the first time in Linhai, Taizhou, Zhejiang, is likely to pause in bewilderment—does it have something to do with sheep? Not in the slightest.
Its outer shell is made from egg whites; once deep-fried, it takes on a plump, spherical shape with a small tuft curling upward at the tail end—bearing a striking resemblance to a sheep's tail—hence the name. In Linhai, from the elderly to young children, there is scarcely a soul unfamiliar with this dessert; for out-of-town visitors, it represents a classic culinary memory on Ziyang Street—a "must-try" experience for anyone visiting the city. In earlier local parlance, it was also frequently referred to as "Danbai Jiasha" (Egg-White Stuffed Paste). It is, in essence, a "state banquet-grade" sweet treat. Do not underestimate this little golden orb; it boasts a pedigree of considerable distinction.
According to reports, in the early 1960s, culinary experts from the Great Hall of the People in Beijing traveled across the country to conduct field research and compile a collection of folk recipes. Upon arriving in Linhai, they selected several local specialties—including *Danqing Yangwei*—for evaluation. After tasting the dish, they heaped praise upon it, documenting its preparation process in a promotional film. Subsequently, it was officially incorporated into the menus of state banquets under the prestigious designation of "Famous Chinese Cuisine." It is for this reason that the dish is frequently accorded the title of "State Banquet-Grade Dessert." Furthermore, it is noted as having been featured in the *Chinese Cookbook: Zhejiang Volume*.
The preparation of *Danqing Yangwei* is a craft that one can observe, yet cannot easily master. The core steps appear deceptively simple: whip the egg whites, encase a filling of red bean paste within them, and deep-fry the assembly in hot oil until it turns a golden hue. However, beneath this apparent simplicity lie numerous technical hurdles!
**Whipping the Egg Whites:** Only the egg whites are used—no flour is added—and they are vigorously beaten with chopsticks or a whisk until they reach a consistency where a chopstick inserted into the foam stands upright without toppling over. Yao Jianjun, a representative inheritor of this culinary tradition in Linhai, once remarked that "machines cannot infuse the mixture with that vital 'spirit' or 'liveliness,'" thereby emphasizing the irreplaceable value of the manual whipping technique.
**Wrapping the Filling:** A suitable amount of red bean paste is rolled into a small ball and coated with a layer of the whipped egg whites. This step requires a light, deft touch; if the coating is too thick, the finished product will taste like raw dough; if it is too thin, it will fail to fully encase the filling.
**Controlling Oil Temperature:** If the oil temperature is too high, the exterior will scorch while the interior remains raw; conversely, if the temperature is too low, the dessert will absorb excessive oil and lose its structural integrity. As noted by practitioners of this craft, the consistency—or "maturity"—of the egg whites directly determines whether the coating adheres evenly; meanwhile, the temperature of the oil dictates both the greasiness of the dish and its degree of doneness. Yet, achieving that signature "sheep's tail" shape relies entirely on accumulated experience and a keen sense of touch.
This culinary technique has been officially designated as a representative item on Taizhou City’s list of Intangible Cultural Heritage. Furthermore, Yao Jianjun has been recognized as the representative inheritor of the "Egg White Sheep's Tail" tradition at the municipal level within Linhai City.
Eating this delicacy requires a race against time, for the "Egg White Sheep's Tail" possesses a rather temperamental nature: it absolutely must be deep-fried and consumed on the spot.
Fresh from the wok, it appears fluffy and plump—resembling a miniature balloon. If you take a bite while it is still piping hot, the outer shell feels as light as a cloud, while the scalding-hot red bean paste within flows forth—this is the moment of its absolute perfection. Allow it to sit for even a brief moment, however, and as the heat dissipates, it slowly deflates into a flat little disc, with its texture and appeal significantly diminished.
Consequently, the venerable shops along Ziyang Street typically operate on a "cook-as-you-sell" basis; the master fries, the customers wait, and receiving one to bite into while it is still hot remains the quintessential way to enjoy it.
**A City's Sweet Memories**
In days gone by, the "Egg White Sheep's Tail" was considered a "luxury item"—a rare treat reserved only for special occasions and festive holidays. Today, however, the historic shops lining Ziyang Street deep-fry and sell them fresh every single day; priced at just a few yuan apiece, they now draw queues of tourists eager to purchase them.
Some who have tasted it describe it as an "ancient Chinese version of a soufflé," while others find it reminiscent of *Xueyi Dousha* (Snow-Clad Red Bean Paste)—a similar dessert found in China's northern and northeastern regions. Indeed, some reports have even traced the historical lineage of this dish as it spread from the south all the way to the north. Yet, regardless of its precise origins or lineage, a visit to Linhai feels somehow incomplete without tasting this particular treat.
Three hundred years have passed, yet the name endures, the craftsmanship remains, and that unique, fleeting sweetness—that taste which vanishes if you wait too long—is still here.
