Beef Tongue Bread

Nicknamed “ngao lei”, meaning “beef tongue” because of its shape, this sweet, fried bread with a crunchy top is a popular breakfast item in Hong Kong. It is made by combining two types of dough—a lighter “soei pei” (water skin) and a sugary and heavier “yao sum” (oily centre). When deep-fried, the latter caramelises and forms swirls in the fluffy bread.