Why is Yangzhi Ganlu called Yangzhi Ganlu?

Yangzhi Ganlu is called Yangzhi Ganlu because its creativity comes from the pure bottle in Guanyin's hand.

In this dessert, poplar branches refer to mango, grapefruit and other items, and nectar refers to coconut juice, fresh milk and so on. In the traditional portrait, Guanyin Bodhisattva holds Yang Zhi in her right hand and a clean bottle in her left hand, in which Yang Zhi's nectar is revealed. The nectar in the hands of Guanyin Bodhisattva will bring luck and auspiciousness. Yang Zhi Gan Lu refers to a Cantonese dessert, the main ingredients are grapefruit, mango, sago and coconut milk, and the main cooking technology is boiling.

1987, Hong Kong Liyuan Restaurant is preparing to open its first overseas branch "Liyuan Restaurant" in Singapore. In order to cope with the hot and humid climate in Southeast Asia, Huang Yongzhi, the famous chef of Hong Kong Liyuan Restaurant, changed the original stewed dessert into a cool summer dessert before opening. He used frozen sugar water, cream milk, sago dew, mango granules and grapefruit meat.

Introduction of Hong Kong Liyuan Restaurant:

Liyuan Restaurant, also known as Hong Kong Liyuan, Liyuan and Liyuan Catering Group, was founded in 1973 by Mr. Chen, the youngest son of Guangdong warlord Chen, who is known as the "South King". Is one of the famous enterprises in Hong Kong, with 14 branches, and its business spans Hong Kong, Singapore, China Mainland and Macau, with as many as 200 employees.

The first Liyuan restaurant opened in Sham Shui Po, Kowloon on 1973. The Group 1987 entered the foreign market for the first time, and opened the first Singapore Liyuan restaurant in Baoluhua Hotel, Singapore. At 1989 and 1992, we opened two branches in Orchard Road. In the same year, the Group decided to focus on the development of Cantonese seafood restaurants and terminated the President's Western Restaurant, which had been in operation for 16 years.