This delicacy is a must have for the Chinese New Year and people order them to give to friends and relatives. I was told that the premium ones are those that are a light brown, wafer thin and crispy. It takes great skill to make these dainty biscuits; not to mention a lot of sweat and toil. One needs to labour over a charcoal stove or pit and manipulate the metallic moulds. Great skill is also required when folding the biscuits into the triangular shape.
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