The egg tart is crisp and delicious, sweet but not greasy. The egg heart is smooth and tender, and the entrance is instant, but a little soup can not be seen. Now there is a commonly used term in pastry shops - "burst pulp", this egg tart is bursting at the entrance, the juice is overflowing, and the mouth is full of fragrance. Although there are many flavors to choose from, it is still the most delicious of the original flavor. ,,,