Traditional pastries often use animal fat to add fragrance.
Tips
usage
Cover term contrasted with 植物油 (plant oil). Includes 猪油 (lard), 牛油 (beef tallow), 鸡油 (chicken fat), 鱼油 (fish oil). Solid at room temperature; prized in Chinese cooking for richness (e.g. 牛油 in Chongqing hotpot, 猪油 in Cantonese congee).
