最让人叫绝的是它的脂肪蛋白比，鹅肉相对比较瘦，松脆多汁的皮和可口的脂肪搭配得刚刚好。

The best part is the fat-to-protein ratio, which leans toward the leaner side and gives you just the right amount of crispy, juicy skin and flavorful fat.

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馅饼的皮应该松脆，色泽金黄。

Pie crust should be crisp and golden brown.

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蛋挞饼皮松脆，里面填充松软的蛋黄，口感又脆又软，绵密甜美。

Egg tart has a crumbly egg layer covered with a floppy yolk. It is crisp, soft and sweet.

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