Chinese Cuisine

A refreshing, translucent, golden-brown dim sum dessert cake. It boasts a perfectly bouncy, slightly chewy texture (thanks to water chestnut flour) loaded with crunchy bits of fresh water chestnut.

A visually spectacular, jewel-like dome of sweet, sticky glutinous rice, encasing a core of red bean paste, and heavily studded with eight 'treasures' of candied fruits, dates, and nuts.

Despite its name, this contains no tofu. A stark white, incredibly soft, trembling milk jelly flavored with intense almond extract, usually served cold with a fruit cocktail syrup.

The ultimate winter comfort dessert. Large, tender chunks of sweet potato simmered in a clear, intensely gingery, amber-colored rock sugar broth that warms you to the core.

One of the easiest and most universally beloved Chinese desserts. Chewy, translucent sago pearls swimming in a rich, sweetened bath of pure coconut and evaporated milk.

A nourishing, classic 'Tong Sui' (sweet soup) revered for its beauty benefits. Chunks of ripe papaya, gelatinous snow fungus, sweet red dates, and apricot kernels simmered in a light rock sugar syrup.

A culinary magic trick from Shunde. Hot milk is poured over fresh ginger juice, causing the milk proteins to instantly coagulate into a delicate, trembling, spicy-sweet pudding without any gelatin or thickeners.

A wildly popular Hong Kong dessert. A paper-thin, bright yellow crepe folded like a soft pillow around a massive chunk of fresh, sweet mango and lightly sweetened whipped cream.

The ultimate Chinese New Year dessert. A dense, sticky, deeply caramelized cake made from glutinous rice flour and brown slab sugar. Served freshly steamed, or chilled and pan-fried with egg.

The essential dessert of the Lantern Festival. Soft, chewy, perfectly round dumplings made from glutinous rice flour, oozing with a hot, liquid black sesame filling, served in a sweet ginger broth.

A famous Shunde dessert that seems like magic. A solid block of sweetened milk is cut into rectangles, coated in a light batter, and deep-fried, resulting in a crispy shell with a hot, melting, creamy interior.

The softest, silkiest tofu you will ever eat. Served warm in delicate, trembling scoops, drowned in a clear, sweet ginger syrup. A beloved traditional street dessert.