酥脆 (sū cuì) is a compound adjective describing food that is both flaky—tender and crumbly, often from layers of fat like butter or lard—and crisp—firm, brittle, and snapping cleanly when bitten. The character 酥 suggests a rich, melt-in-the-mouth texture (often associated with pastries or fried foods), while 脆 emphasizes audible crunch and structural snap. Together, they evoke a highly desirable sensory quality in Chinese cuisine, especially for baked, fried, or roasted items.

This term is commonly used to praise snacks, appetizers, and desserts—think sesame cookies, fried tofu skins, or roasted peanuts. It carries positive connotations of freshness, skillful preparation, and satisfying mouthfeel. Unlike standalone terms like 脆 (crisp) or 酥 (flaky), 酥脆 specifically highlights the harmonious combination of both textures, making it more precise and evocative in food description.