蛋烧卖是民国时期南京清真馆“马祥兴”的四大名菜之一。做法如下：将虾仁切成绿豆大的粒，加少许鸭油、绍酒和一个蛋清，放在碗里拌匀成馅。鸡蛋打散，炒勺抹上鸭油，盛少许蛋液上火逐块烙成蛋皮。将每块蛋皮包上虾仁馅成烧卖状，放入蒸笼里蒸约5至8分钟装盘。入盘上桌，将鸡汁勾成的芡浇在蛋烧卖上即可。这道菜的特点是：形如烧卖，色泽金黄，鲜嫩可口。

　　(steamed dumplings with the wrapper gathered at the top)

　　As one of the four major famous dishes of "Ma Xiangxing", an Islamic restaurant in Nanjing during the period of the Republic of China, it is prepared like this: cut into granules as small as green-beans, shrimp meat, a little duck-oil and Shaoxing red wine as well as the white of an egg are mixed into the stuffing in a bowl. Then, eggs are broken, leaving the liquid behind. Each time, a bit of the egg-liquid, baked on a ladle smeared with duck-oil, turns into thin egg-wrappers one by one. Shrimp-meat stuffing is filled into every egg-wrapper in the form of Shaomai steamed in a bamboo-steamer for about five to eight minutes before it is put on a plate. When served on the table, it is topped with chicken-juice thickened with starch. This dish is characterized by Shaomai in form with golden color, tender－ness and deliciousness.

　　曹建新 译