Which is the best dessert shop in China, including Hong Kong?

Eight Stories of Daliang

To know Hong Kong's desserts, Eight Stories of Daliang must be on the list. The history of this store can be traced back to Guangzhou in the 194s. The founder, Uncle Ren, had already owned two dessert shops in Guangzhou at that time. As he was a Daliang native of Shunde and ranked eighth in his family, he was named Daliang Eight Records. Later, in the 195s, I closed my business and went to Hong Kong for several jobs. Finally, in the 198s, I found a good partner and decided to return to my old business, so that the signboard of Da Liang Ba Ji was rediscovered. Now it has become a time-honored brand in Hong Kong. The bright yellow and bright red signs are very eye-catching, and the environment in the store is clean and bright. Apart from locals, it is also very popular among Japanese tourists.

one of the characteristics of the time-honored brand is that the food selection is exquisite and expensive, so there are only a dozen kinds of desserts here, of which half are paste desserts, such as almond paste, walnut paste, sesame paste and so on. The most unique thing is the coconut paste that it pioneered. Fresh shredded coconut and coconut meat are ground into juice, and then mixed with rice paste to make a thick paste. The procedure seems simple, but it takes a lot of time, because only a small amount of coconut shreds can be ground, otherwise the mill will not operate smoothly, making the process complicated. In order to insist on daily fresh production, coconut paste is only available on Sundays while stocks last.

(dessert of Yuanji)

Yuanji

In Yuanji, a time-honored brand born and raised in Hong Kong, you may find celebrities such as Donald Tsang, Li Zekai, Paula Tsui and Rosamund Kwan sitting next to you because they are all loyal fans of Yuanji. Yuanji is older than any of us. It was founded in 1885, moved several times in Central District, and later moved to the present site of West Central Main Street.

The egg tea with mulberry mistletoe is the signature dessert here. Only the old mulberry mistletoe is used, and the older it gets, the more fragrant it will be. The lotus seeds in the egg tea will be peeled and cored first, and then boiled until it is soft and sticky, and the entrance will be extremely loose. This dessert is not only delicious, but also the parasitic loranthus has the effect of enriching blood.

(Dimao Pavilion's dessert)

Dimao Pavilion

The dessert shop has maintained a level since its opening for 25 years. Every time I pass by, I can't help but walk into the store. Order a cup of lotus seed almond tea and a hot porcelain cup on the table, and the clerk tears open the tissue paper that covers it. When the lid is opened, there is a fragrant almond fragrance. The entrance is smooth and silky, and the pink lotus seeds are sweet embellishments. This dessert has a lot of weight, and I feel half full after eating it. If you want to try it, you'd better leave it for dinner. My friend likes the sesame paste here best, saying that it has the strongest flavor. It turns out that the master only used seven points of black sesame seeds when cooking sesame paste, and the other three points were white sesame seeds, because the white sesame oil has more points, and the fragrance is emitted after frying, which has a unique taste. I remind you that every holiday eve, there will be long queues at famous restaurants in Kowloon City, and so will Dimaoguan dessert shop. You'd better be mentally prepared.

(Tangwanhuang's dessert)

Tangwanhuang

Tangwanhuang opened a shop in To Kwa Wan more than 3 years ago, starting from a car stall, and the soup balls were sold in the streets. Chow Yun Fat was a frequent customer.

the soup balls here are full of sincerity, and a large number of dessert shops in the market only use ready-made goods, but this shop has always insisted on the manual package system. In order to keep it fresh, soup balls are wrapped every night, and a pack is thousands of pills. They will be sold the next day and will never be kept for more than two days. The stuffing is also sincere. The proprietress inherited her mother's method. After washing, the original sesame seeds were fried for 45 minutes with slow fire, and then ground to fine. The secret is to add a small amount of peanuts to add a waxy texture to the stuffing. Therefore, this soup pill has a special name, not sesame, but Ma Rong, which is exclusive in Hong Kong. Scoop up a round and smooth marong soup pill and put it in the mouth. The sesame and peanut stuffing like quicksand really caused the taste buds to sing. After trying it, people will never forget it. The ginger syrup that sets off the soup pill can't be ignored. The ginger flavor is spicy and full of material. Many guests even ask for a bowl of ginger syrup to take home and taste it slowly.

(Stone Mill Dessert)

Stone Mill

Just by looking at the name, you can already guess what kind of dessert this store attracts, which is raw and ground paste dessert, but what you can't guess is that the desserts here will never rest on their laurels, and there will always be new ideas to satisfy customers' desire for novelty. The most successful idea is the original mango fishing in this shop, which imitates the salty food and practices. The so-called "river" is not the rice noodles with soup that Hong Kong people usually eat, but a strip-shaped custard made of coconut juice, dried noodles, milk and sugar. Because it is cut into strips after solidification, and the milky white is somewhat similar to rice noodles, it borrows the name of rice noodles, but its texture is dozens of times smoother than the real rice noodles. As for what Hong Kong people call "fishing", that is, mixing the sauce and eating it, this dessert is mixed with mango syrup juice and named "fishing river". There are many fresh and sweet Luzongmang pulp in the dessert, and the original white sesame seeds are sprinkled on the surface. The taste and taste are progressive, so it is no wonder that Japanese magazines are also scrambling to report.

(dessert for posting)

Postscript

Postscript initially took a route similar to that of Manchu, selling a variety of durian desserts, and later made the yangzhi manna with beautiful materials, which became a popular dessert for guests and became famous from then on.

mango is 3% more expensive than luzon mango. Its orange-yellow pulp is very sweet and has a heart-felt texture. Some of it is used to squeeze fresh juice, while others are cut into thick meat. Pomelo meat is also rigorous. Shatian pomelo with bitter taste is never considered for dessert. Only Thai sweet pomelo is selected, and each pomelo meat is plump and juicy. Even coconut juice is not sloppy. When every store uses canned coconut juice, it is not stingy to buy fresh coconut juice in packaging. Such strict selection of beautiful materials makes Yangzhi Ganlu a treasure of the town store.

(dessert of Xiaotiangu)

Xiaotiangu

Tai Hang is the back garden of Causeway Bay. Its location is hidden, but it attracts a large number of small shops and becomes a concentrated place for trendy shops. The owner of Xiaotiangu, which opened a shop here in the middle of this year, is not only a hipster, but also a star, namely Gu Zulin and Gu Dezhao. With the celebrity effect, restaurants run by celebrities usually cause a craze, but the main reason is of course the poor quality of food. At first, I thought Xiaotiangu was such a store. Soon after its opening, it broke out every night, put down all prejudices, and sincerely tasted its dessert, only to find that the crowd was not only from the star effect, but also because of the extraordinary strength of this store.

There are dozens of desserts on the menu. Except for a series of innovative desserts made from Hokkaido milk, all of them are traditional Hong Kong flavors, such as almond tea, red bean paste and tofu flower. Although they are traditional styles, Gu Zulin does not lose its hipster nature, and adds Japanese materials to the desserts, which is unconventional. Like a bowl of Japanese red bean tofu, Japanese red beans boiled in sugar water are added to the smooth tofu, which is larger in Size and glutinous in texture, which is comparable to that of non-local red beans.

(Kunji's dessert)

Kunji

The existing traditional Hong Kong-style desserts are mainly sugar water. In fact, there are a few cake shops that still supply cakes from old Hong Kong. In the old district of Sham Shui Po, there are several, such as Hongfa, which has remained unchanged for 5 years, supplying wormwood cakes, taro cakes, muffins, etc. as usual every day. In addition, there are Kunji, which has been snapped up by crowds outside the door for a long time. Many people think that the old Hong Kong cakes such as white sugar cake and sesame cake are only appreciated by the older generation. Thanks to Kun Ji, the level has been maintained over the years, making the new generation of young people, OL, etc. fall in love with the old cakes.

Most old-fashioned cakes use rice pulp as the material, which makes the entrance smoke of cakes tough and soft, so rice pulp is the key factor for the quality of finished products. Kun Ji knows this very well. Even if there are ready-made sticky rice noodles in the market, he still insists on grinding rice slurry by himself, and it is freshly ground every day. The rice flavor is unique and the cake made is also elastic. Like white sugar cake, it is made by mixing self-ground rice slurry with fermented old rice slurry, with moderate sweetness and looseness without sticking to teeth.

(Full-length dessert)

Full-length dessert

Full-length dessert was the first batch of shops to introduce durian dessert, and it was the most successful among them. Even Cai Lan, a famous Hong Kong gourmet, was a guest. Now we are familiar with the mainland market, so I won't go into details here ~

(Xu Liushan's dessert)

Xu Liushan

More than p>5 years ago, Xu Liushan was just an inconspicuous herbal tea shop selling turtle paste, hemp seed, sour plum soup, etc. It was very popular for the first time in 1992, and mango sago was introduced one after another for more than ten years.

Hong Kong-style dessert shop selection

Eight Stories of Daliang: No.19 Tongcai Street, Mong Kok

Source: No.32 Main Street, West Ring

Dimao Pavilion: No.47 Fulaocai Road, Kowloon City

Tang Maru Huang: No.45 Pilijin Street, Jordan

Xu Liushan: No.3, G/F, No.2-6 Yihe Street, Causeway Bay

. No.

Xiaotiangu: 1-11b, Shuguan Street, Dakeng

Kunji: 115-117, Fuhua Street, Sham Shui Po

It says Hong Kong's

But Shenzhen, Shanghai and Guangzhou have Xu Liushan and Manji.

Man Ge in Shenzhen is also very good, especially mango banji is super delicious!