Abstract: Hong Kong-style desserts have always been at the top of the list of Hong Kong people’s favorite desserts. Time-honored dessert shops are still standing after decades. Even dessert shops that specialize in innovative flavors must add simple and traditional Hong Kong-style desserts.

To attract customers, you can tell that its status is extraordinary. Hong Kong-style desserts. What are the top ten dessert shops in Hong Kong? Hong Kong-style desserts have always been at the top of the list of Hong Kong people’s favorite desserts. The time-honored dessert shops are still standing after decades.

Even dessert shops that focus on innovative flavors must add simple and traditional Hong Kong-style desserts to attract customers. This shows that its status is superior to Yuen Kee, a time-honored brand that was even liked by Donald Tsang. You may find Yuen Kee, a time-honored brand born and raised in Hong Kong, where you may find names like Tsang Yam-kuen, Li Tak-kai,

Celebrities such as Xu Xiaofeng and Rosamund Kwan sit next to you because they are all loyal fans of Yuanji.

Yuan Kee is older than any of us. It was founded in 1885. It moved several times in Central District and later moved to its current location on Main Street in Sai Wan.

The locust egg tea is the signature dessert here. Only old lovers are used, which become more fragrant as they age. They are sweet but not astringent when cooked. The lotus seeds in the egg tea are first peeled and cored, and then boiled until soft and sticky, which is very loose in the mouth.

This dessert not only tastes delicious, but the locust in it also has blood-tonifying properties.

Address: No. 32, Main Street, Sai Wan (there is another "Yuan Kee" tea restaurant on Granville Road, Tsim Sha Tsui, please pay attention to distinguish it) the famous - Tai Leong Ba Kee. If you want to know the desserts in Hong Kong, Tai Leung Ba Kee must be on the list.

The history of this shop can be traced back to Guangzhou in the 1940s. The founder, Uncle Jun, already owned two dessert shops in Guangzhou at that time. Because he was from Daliang, Shunde, and the eighth in his family, he named it Daliang Baji.

Later, the business was closed in the 1950s, and he came to Hong Kong and worked several jobs. Finally, he found a good partner in the 1980s and decided to resume his old business. Only then did Daliang Baji's signature come to light again.

Now it has become a time-honored brand in Hong Kong. The bright yellow and bright red signboards are very eye-catching, and the store environment is dry and bright. In addition to locals, it is also popular among mainland and Japanese tourists.

Address: Di Mao Guan Dessert Shop, No. 109, Tung Choi Street, Mong Kok, has maintained a high standard since its opening 25 years ago.

After the hot porcelain cup was placed on the table, the clerk tore off the tissue paper covering it. When he opened the lid, he was greeted by the fragrant aroma of almonds. It had a smooth and silky texture in the mouth, and the pink and waxy lotus seeds were a sweet embellishment.

This dessert is quite filling, and I'll feel half-full after eating just one cup. If you want to try it, it's best to save it for dinner.

My friend likes the sesame paste here the most, saying it has the strongest flavor. It turns out that the chef only uses 70% black sesame seeds when making the sesame paste, and the remaining 30% is white sesame seeds. Because white sesame seeds have more oil, the aroma comes out after frying.

Tasty.

Let me remind you that every holiday eve, there will be long queues at famous restaurants in Kowloon City, and the same goes for Di Mao Guan Dessert Shop, so it’s best to be mentally prepared.

Address: Stone Moulin, 47 Fok Lo Choi Road, Kowloon City. Just by looking at the name, you can already guess what kind of desserts this shop sells, which are raw paste desserts. But what you won’t be able to guess is that the desserts here are absolutely delicious.

We will stick to our own laurels and always have new ideas to satisfy our guests’ craving for novelty.

The most successful idea is the mango laohe, which is unique to this store and imitates the presentation and preparation of salty food.

The "river" referred to is not the rice noodles with soup that Hong Kong people usually eat, but a homemade custard made from coconut milk, noodles, milk and sugar. After solidification, it is cut into strips.

, and the milky white color is somewhat similar to rice noodles, so we borrowed the name of rice noodles, but the texture is dozens of times smoother and tenderer than real rice noodles.

As for what Hong Kong people call "lao", it means adding sauce and mixing it well. This dessert is mixed with mango syrup and eaten, so it is named "laohe".

The dessert also contains many pieces of fresh and sweet Luzon mango pulp, and the top layer is sprinkled with whole white sesame seeds. The taste and texture are all layer by layer. No wonder Japanese magazines are also reporting on it.

Address: No. 66, Soy Street, Mong Kok. Tang Wan Huang opened a shop in To Kwa Wan more than 30 years ago. It started as a cart stall. The soup balls sold were well-known in the streets. Chow Yun-fat was a frequent customer.

The soup balls here are full of sincerity. Many dessert shops only use ready-made products, but this shop has always insisted on making them by hand.

In order to keep it fresh, the soup balls are packed every night. Each pack contains thousands of balls, which are sold the next day and will never be kept for more than two days.

The filling is also made with sincerity. The proprietress inherited the method from her mother. Wash the whole sesame seeds, fry them over slow fire for 45 minutes, and then grind them until fine. The secret is to add a small amount of chopped peanuts to add a chewy texture to the filling.

So this soup ball has a special name, not called sesame, but called Ma Rong, which is unique in Hong Kong.

I scooped up a round and smooth sesame seed soup ball and put it in my mouth. The quicksand-like sesame and peanut filling really made my taste buds scream. I will never forget it after trying it.

The ginger syrup that complements the soup balls should not be ignored. The ginger flavor is very spicy and filling. Many customers even asked for a bowl of ginger syrup to be taken home and savored slowly.

Address: No. 45 Pilikin Street, Jordan. Faji initially followed a similar path to Manji, selling a variety of durian desserts. Later, it used beautiful ingredients to make poplar nectar, which became a popular dessert among customers and has become famous ever since.

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