I like how the name of this appetizer is so enticing, illustrating a hidden delicate treasure. The crust is made of rice flour, thinly crafted and fried till crispy. Tastes really light and not greasy.
They don’t reveal the ingredients of the filling, but you can taste diced chicken, gingko nuts, king oyster mushrooms, peanuts. Each tart is topped with a fresh prawn and green pea. I have read that some people thought it tasted like gong bao chicken, but this savoury dish was more black pepper than spiced peppers or chilies. Not overpowering on black pepper therefore not overly spicy, it was an appetizer that I really enjoyed.