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Sou (pastry)

type of food pastry

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General referenceInterpretive dossier study · Crown Archives visual atlas
Record originEnglish Wikipedia
Text licenseCC BY-SA 4.0
Source revisionAug 11, 2026
Entity authorityQ2919934 ↗
Source-derived summary

Sou is a type of dried flaky Chinese pastry, which use Chinese flaky pastry, found in a variety of Chinese cuisines.

Dim sum

In dim sum restaurants, char siu sou (叉燒酥) is the most common version available. Other varieties may include century egg and lotus seed paste. These are commonly found in Hong Kong or Singapore in Asia. They may occasionally be found in some overseas Chinatowns.

Shanghai cuisine

In Shanghai cuisine, a number of dried varieties are available, such as peanut sou (花生酥), green bean sou (綠豆酥) or walnut sou (核桃酥). People often buy them for souvenirs in boxed forms.

Editorial summary

This brief starts where responsible research should: with the source description of “Sou (pastry)” as type of food pastry. Everything that follows is an evidence route, not borrowed authority.

Editorial reviewA dependable orientation record for establishing vocabulary, names and a first evidence trail. The current 101-word lead offers orientation but no explicit four-digit date, so chronology should not be assumed. The selected authority fields contribute no independent date. The account is most persuasive where pastry, type and food can be independently traced.
Editorial analysis

Why this record matters

The subject matters to the general reference register because the source frames it as type of food pastry. Its deeper value depends on whether names, dates, institutions and citations support that framing.

Evidence profile

Vocabulary and entity names are the principal evidence signals here, because they determine the precision of every later search. The source revision retrieved here is dated Aug 11, 2026. The linked authority identifier is Q2919934. None of the 0 selected statements returned an explicit reference.

Critical limits

A concise general-reference account can conceal disagreements about scope, terminology or the weight assigned to individual sources. The source lead contains qualifying language; that uncertainty should survive quotation, summary and reuse. Authority statements aid reconciliation but still require their own references, qualifiers and ranks to be checked.

How to read it

Use the entry as an orientation point, then follow its citations and revision history. Names, dates and institutional relationships should be checked against the original record.

Best used for
  • Subject orientation
  • Search vocabulary
  • Locating named sources
Verify next

The closest primary source, responsible institution and strongest cited specialist reference.

Three-step research path

  1. Establish the record: confirm the title “Sou (pastry)”, its source revision and the description used here.
  2. Expand the search: follow Sou (pastry) primary sources, Sou (pastry) archive and pastry research across catalogues and specialist indexes.
  3. Test the account: compare the strongest cited source with the responsible institution’s current record and note any disagreement.

Questions for further research

  1. Which source most directly establishes the central claim about “Sou (pastry)”?
  2. Which institution is responsible for the underlying evidence?
  3. Which cited source is closest to the event, object or claim?
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Source & attribution

This entry incorporates text from “Sou (pastry)” on English Wikipedia. Contributors are listed in the page history. Text is available under the Creative Commons Attribution-ShareAlike 4.0 License. Selected authority identifiers and statements are retrieved from Wikidata under CC0; their references and qualifiers remain part of the verification path.