流沙包是一種粵式包點,常見於廣東和香港的酒樓[1],作為一道點心,因以液體餡料與固體混餡料合物而得名[2]。常見為奶黃流沙包和芝麻流沙包。奶黃流沙包主要以奶黃配以大量奶油為液體餡料,以鹹鴨蛋黃碎為沙;芝麻流沙包則以大量豬油和牛油為液體餡料,以芝麻碎為沙。
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