Custard tarts were introduced in Hong Kong in the 1940s by cha chaan tengs and western cafes and bakeries to compete with dim sum restaurants particularly for yum cha. Itlater evolved to become egg tarts today. At the time, egg tarts were twice the size of today's tarts. During the 1950s and 1960s when the economy started taking off, Luk Jyu (陸羽) took the lead with themini-egg tart.
One theory suggests Chinese egg tarts are a Chinese adaption of English tarts with custard filling. Guangdong had long been the region in China with most frequent contact with the West,in particular Britain. As a former British colony, British food naturally assimilated to local Hong Kong tastes. Another suggests that they are evolved from the very similar Portuguese egg tartpastries, possible through the influence of Portuguese Macau.
During the Chinese Song Dynasty (960–1279) noodle shops were very popular in the cities, and remained open all night. Around the 3rd centuryBC, when the Roman Empire began trading with the Chinese Han Empire in China, merchants and nomads carried the grindstone from oasis to oasis along the Silk Roads. For the first time, the Chinese...