Characteristics of China dessert

Hong Kong-style dessert is the product of the combination of Chinese and western sugar water, which has undergone many evolutions, and the representative of it is Yangzhi Ganlu. There are many kinds of Hong Kong-style desserts with rich tastes, but they are all loved by local people. The most popular ones are as follows: stewed eggs with milk, double-skin milk, mango sago, Yangzhi manna and so on.

Desktop dessert inherits the characteristics of traditional desserts in Taiwan Province Province, and adds its own innovation. The biggest feature of desserts in Taiwan Province Province is the retro style full of deep warmth. The materials used, such as Cao Xian, taro, tofu ..., which are common in street shops, are not so special and have no special new ideas, but they are the enduring classic flavor of Taiwan Province Province, so people will have a feeling of "returning to nature". Taking taro snacks in desktop desserts as an example, combined with childhood dessert memories, western-style bar with Chinese antique tables and chairs, festive red lanterns and advanced POS cashier system ordering equipment, it is called "retro fashion".

Plant dessert is a new concept, which combines Hong Kong-style dessert and desktop dessert. Basically, it is not innovative enough, but it is commendable to choose fresh plants, fruits and vegetables and all desserts without adding any chemical additives. Emphasis on hand-made, cooked before selling, making healthy desserts. At present, the most popular are: Mayflower pudding, ode to joy, plant cake and so on.

Guangfu syrup (Chaozhou dessert and Guangdong dessert) generally refers to mung bean, red bean porridge, sweet potato, ginkgo yuba, egg lotus seed, sesame paste, walnut paste and so on. , mainly juice; Desserts of mainlanders refer to five-fruit soup, eight-treasure rice, almond tea, fried dumpling, bean curd and so on. The sweet soup in Chaozhou refers to onion, pearl, taro soup, melon, taro, glutinous rice porridge, sweet potato, mung bean, bean rice, qingxin pill, baked ginkgo, red bean soup, mung bean soup, duck egg and so on.

There is an obvious difference, that is, Chaozhou cuisine has a strong taste, while Cantonese cuisine has a weak taste.

Red bean sauce

The solubility of sugar is also the sweetness of Chaozhou. Cantonese dessert (sugar water) generally pays more attention to curative effect. For example, they cook sugar water to be moist and warm, while the sweet soup of hipsters is usually just a snack, just to enjoy my appetite. Moisturizing or repairing is not particularly worrying. Therefore, Chaozhou mung bean soup, for mung beans, can be eaten with sugar as long as it is cooked to a little "flowering". When the weather is hot, pregnant women have no taboos. However, people in Guangfu should not eat mung bean porridge rashly, but must burn mung beans into sand and mix them with medicines such as Guangpi, saying that it will not be too cold. Even so, people who are generally weaker, or people who think they are flawed, are still insensitive to them.

Chaozhou sweet soup, some are available all year round, some are seasonal. Mung bean refreshing can be said to be a dessert all year round. It is a sweet soup soaked in mung beans, peeled and shelled, and boiled with white sugar and powdered water. There are Chaozhou sweet soup shops almost all year round. In addition, sweet mash and sweet potato cooked with glutinous rice are also regular sweets all year round. In summer, there is a dessert in Chaozhou called Qingxin Pill, which is a mixed party of coix seed, persimmon slices, bean jelly, auricularia auricula, candied wax gourd strips, yam, lily and arrowroot. Sweet soup shops often cook the above ingredients first and then soak them in frozen boiling water. When they sell it, they put some of it in a thin spoon, cook it in sugar soup, put it in a bowl, add soup and a little sesame oil, and it tastes sweet. According to the above materials, it should have the therapeutic effects of clearing away heat and moistening intestines, diuresis and moistening heart and lungs, so it is often sold in summer. This is a special Chaozhou dessert.

Chaozhou people prefers sweet food, so Chaozhou's desserts contain more sugar than those from other places, such as sweet potatoes and taro paste, which are not allowed to be eaten by foreigners. Baked ginkgo biloba is also one of the desserts with a lot of sugar. To make this sweet soup, you must first shell the ginkgo, soak the outer membrane, remove the middle heart, then cook it in sugar water until the ginkgo is transparent and the sugar water is sticky, and then add pig paste and chive beads to serve. It tastes sweet and crisp. Chaozhou people's red bean soup is often boiled with the skins of wax gourd and lotus leaves, and red beans are generally "flowering". Unlike the bean paste of Guangfu people, it is too rotten to eat. [9]