Talk:蛋撻

Pastel de nata

@The dog2 Are you sure it's used to refer to that specifically? The English version of the site just calls it "egg tart". I think "egg tart" can be a little more general in that it may include "pastel de nata" already. — justin(r)leung _{{ (t...) | c=› }} 02:41, 12 January 2021 (UTC)

@Justinrleung: Yeah, I guess it's ambiguous. I've been to both Macau and Portugal, and the custard in the Portuguese version of the pastel de nata has a different consistency from the Macau egg tart. When I was in Macau, everyone just called the Macau egg tart 蛋撻. The dog2 (talk) 02:44, 12 January 2021 (UTC)

@The dog2: See the definition at egg tart. It seems to encompass both types. It's just more common to use "egg tart" to refer to the Hong Kong style because it's more pervasive. I don't think it needs a separate sense. — justin(r)leung _{{ (t...) | c=› }} 02:46, 12 January 2021 (UTC)

@Justinrleung: I see. If it encompasses both types then that's fine. It's just that when I go to the Vietnamese-Chinese bakery here in Chicago, they use 蛋撻 to refer to the Hong Kong style, and 葡撻 to refer to the Macau style. Both are of course different from the actual Portuguese style. The dog2 (talk) 02:58, 12 January 2021 (UTC)

@The dog2: In Hong Kong and most other places, it's the same. It's probably more of a usage note thing rather than a separate definition. — justin(r)leung _{{ (t...) | c=› }} 03:06, 12 January 2021 (UTC)

@Justinrleung: OK then. Having it as a usage note works for me. The dog2 (talk) 03:18, 12 January 2021 (UTC)