Desktop desserts inherit the characteristics of traditional desserts in Taiwan Province and add their own innovations. The biggest feature of Taiwan Province desserts is the retro style full of deep warmth. The materials used, such as Xiancao, taro, bean curd ... these small ingredients, which are common in street shops, are not so special or particularly innovative, but they are the enduring classic flavor of Taiwan Province, so people will have a feeling of "returning to the original". Take the taro snacks in desktop desserts as an example, which is called "retro fashion" by combining childhood dessert memories, western-style bar with Chinese antique tables and chairs, festive red lanterns and advanced POS cashier system ordering equipment.
Plant dessert is a new concept, which combines Hong Kong-style dessert and desktop dessert. Basically, the innovation is not strong enough, but it is commendable to choose fresh plant fruits and vegetables and all desserts without adding any chemical additives. Emphasize hand-made, cooked and sold, and make healthy desserts. At present, the most popular are: Maytree pudding, ode to joy, plant cake and so on.
Guangfu sugar water (Chaozhou dessert and Cantonese dessert) generally refers to mung beans, red bean porridge, sweet potatoes, ginkgo yuba, egg lotus seeds, sesame paste, walnut paste, etc., which are mainly juice; Desserts of mainlanders refer to five-fruit soup, eight-treasure rice, almond tea, pot cakes, bean curd jelly, etc., and the sweet soup of Chaozhou refers to onion, pearl, taro soup, melon, taro, glutinous rice porridge, sweet sweet potato, mung bean, bean rice, qingxin pill, paste-roasted ginkgo, red bean soup, mung bean soup, duck mother egg, etc.
There is an obvious difference, that is, the Chaozhou style has a strong taste, while the Cantonese style has a weak taste.
Red bean paste
The solubility of sugar is also the sweetness of Chaozhou. Cantonese-style desserts (sugar water) generally pay more attention to the curative effect. For example, they cook sugar water for the sake of moistening and warming, but sweet soup for hipsters is generally only for snacks, just to enjoy my appetite. It is not particularly worrying to moisten or mend. Therefore, Chaozhou's mung bean soup, for mung beans, can be eaten with sugar as long as it is cooked to a slightly "flowering". When the weather is hot, pregnant women have no taboos. However, Guangfu people don't eat mung bean porridge rashly, and they must burn mung beans to sand, and they must also mix drugs such as Guangpi, saying that this will not be too cold. Even so, people who are generally slightly weak, or who think they are deficient, are still insensitive when they see them.
Chaozhou sweet soup, some of which are prepared all year round, and some of which are seasonal. Mung bean refreshing can be said to be a kind of dessert all year round. It is a sweet soup in which mung beans are soaked, peeled and shelled, boiled with white sugar and powdered water. All Chaozhou-style sweet soup shops are available almost all the 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 called Qingxin Pill in Chaozhou, which is a mixed party of coix seed, persimmon slices, bean jelly, auricularia auricula, candied white gourd strips, yam, lily, arrowroot, etc. Sweet soup shops often cook the above ingredients first, then soak them in frozen boiled water. When selling, they put some of them into a thin spoon, boil them in a sugar soup, and put them in a bowl with soup and a little sesame oil, which tastes sweet. According to the above materials, it should have the therapeutic effects of clearing away heat, moistening intestines, diuresis and moistening the heart and lungs, so it is often sold in summer. This is a special kind of Chaozhou dessert.
Chaozhou people prefers to eat sweet, 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 outsiders. And paste-baked ginkgo (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 film and remove the heart in the middle, then boil it in the sugar water until the ginkgo is transparent and the sugar water is thick, then add the pig paste and the fragrant onion beads, and then eat. Its taste is sweet and crisp. Red bean soup made in chaozhou people is often cooked with the skin of winter melon and lotus leaves, and red beans are generally "flowering". Unlike the red bean paste of Guangfu people, it is so rotten that it is not eaten. [9]