Whereas Cantonese egg tarts (sweetened egg custard inside a flaky shell) are tasty enough, the Macanese version goes one step further with a c aramelized top, not unlike crème brûlée .
尽管粤式蛋挞（酥壳里含着甜蛋糊）已经足够美味，葡式蛋挞却在此基础上更加上一个焦糖的顶端，与crème brûlée没有两样。
Top it all off with a vinegar-based dressing; experiment to find a tasty one you like, such as mustard vinaigrette for extra flavor.
最后以醋作为主打结束调味。通过不断尝试，找到自己喜欢的口味，比如说芥末味的，还能作为特别口味。
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