纸片饼干，甄选新西兰黄油打底，通过8重压片技术打造≤1.5mm超薄饼底，每一片都薄如蝉翼、脆到掉渣，搭配真实金枪鱼松 / 牛肉松（各添加含量≥6.5%），经过12小时低温慢烤，不燥不柴，双重咸香碰撞，解锁黄油芥末、白松露芝士两种风味，一口沦陷咸香酥脆体验！

room temperature; normal temperature

8-step heavy-duty pressing process achieves an ultra-thin, crispy texture of ≤1.5mm; 8-step heavy pressing process,-layer semi-solid dough injection 8 rolling passes, pressing the dough to ≤1.5mm, making the dough fine and even, light, thin, and crispy;Enhanced with imported New Zealand butter, with a milky base, using a non-fried process to make the meat aroma more layered, savory and fragrant without being overly salty