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The Origin and Making of Yunnan Rose Pastry

1. Origin of the Rose Pastry

Rose pastry, known as "xian hua bing" in Chinese, is a signature delicacy from Yunnan Province in Southwest China. Its most unique feature is the use of fresh edible roses as the main ingredient in the filling, giving it a romantic name and fragrant flavor.

The origins of rose pastry can be traced back to the mid-Qing Dynasty. In regions like Kunming and Dali, locals cultivated large quantities of edible roses. These roses were not only used for tea and wine but were also creatively incorporated into desserts. Yunnan’s ideal climate — mild temperatures and abundant sunshine — allows roses to flourish with rich aroma and tender petals, perfect for culinary use.

Today, rose pastries have become a beloved souvenir and must-try snack for travelers in Yunnan, symbolizing beauty, love, and the essence of local culture.

2. How Rose Pastries Are Made

Rose pastry is made through two main steps: preparing the filling and making the outer pastry crust.

Step 1: Rose Filling Preparation

• Harvesting: Fresh edible rose petals (usually Dian Red Rose) are picked early in the morning.

• Cleaning & Drying: The petals are cleaned and air-dried to remove excess moisture.

• Marination: The petals are mixed with sugar or honey and left to marinate, allowing them to release their natural aroma and become tender.

• Blending: Ingredients such as rose jam, flour, or a small amount of lard or vegetable oil are blended in to enhance texture and flavor, forming a sweet and fragrant floral filling.

Step 2: Pastry Dough Preparation

A traditional rose pastry uses a multi-layered, flaky crust similar to puff pastry:

• Water Dough (Oil Skin): Made with medium-gluten flour, water, and shortening (like lard or butter).

• Oil Dough (Shortening Dough): Made with low-gluten flour and oil to create the flaky texture.

• Lamination: The oil dough is wrapped inside the water dough, then rolled and folded several times to form layers.

Step 3: Assembling and Shaping

• The layered dough is rolled out and wrapped around the rose filling.

• The filled dough is shaped into round or flat discs, and sometimes imprinted with decorative patterns.

Step 4: Baking

• The pastries are baked in a preheated oven for around 15–20 minutes until the crust turns golden and crisp, releasing a rich rose aroma.

3. Features of Yunnan Rose Pastry

• Crispy and flaky outer pastry;

• Moist, aromatic filling with natural rose fragrance;

• Often enjoyed with Pu’er tea or flower teas;

• Modern varieties may include fillings with osmanthus, bean paste, or hawthorn for a creative twist.