Imperial yogurt 宫廷奶酪

Yogurt was not common years ago in China. Yogurt has been and still eaten mainly by the upper northerners, Mongolia area or muslim population who raise sheep/goats and goat milk yogurt is quite common and traditional among them. Today many bigger cities in China are no difference to any cosmopolitan cities in the world, western style yogurt or yogurt drinks are available everywhere.

I don't want

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Red bean soup with chan pei 陳皮紅豆沙糖水

Red bean or aduki bean is a common oriental ingredient making into thick bean paste filling for buns/cake and also made into sweet soups or tong sui 糖水

We Chinese love sweet soups for dessert, there are numerous varieties. Red bean soup with mandarin peel (chan pei) is a common Cantonese dessert.


It's easy to make just take a bit of time to cook.

Here is how I make mine.

1 cup of red beans (

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Boiled chewy sweet potato chunks 地瓜圓

Has anyone tried something like this in Taiwan or Taiwanese restaurant? This is a bowl of chewy sweet potato chunks called 'dee kwa yuan 地瓜圓' or 'fun shu yuan 番薯圓', a popular Taiwanese dessert. These chunks are similar to Cantonese glutinous rice balls 'tang yuan 湯圓' but much chewier. The first time I made this dessert following a recipe I found on the internet, it was far too chewy for my taste

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Almond tofu 杏仁豆腐

Almond tofu is the Chinese version of panna cotta but much much healthier without the heavy cream and vegan friendly.Almond tofu in Chinese is 杏仁豆腐 read as 'sin ren do fu' in Mandarin or 'hung yen dou fu' in Cantonese. This is a Cantonese cold dessert great for the summertime. Most Cantonese dim sum restaurants will have this dessert on their trolleys whizzing around you with all the other

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Dou fu fa (beancurd jelly) - traditional recipe 豆腐花

Dou fu fa (or just 'dou fa') = doh fu hua (or just 'doh hua') = tofu fa = doh now = beancurd jelly = soy milk curdIn Chinese this dessert is called 豆腐花 or 豆花, read as 'dou fu fa' in Cantonese and 'doh fu hua' in Mandarin, translated as tofu flower. There is another name for this dessert called 豆腦 'doh now' in Mandarin, translated as 'soy brain' because it is as soft as brain and look/texture

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Yeung Ji Gum Lo 楊枝甘露

Here is another request from a reader for a recipe.Yeung Ji Gum Lo 楊枝甘露 is a cold Chinese dessert created by some Hong Kong restaurant in the '80. It's quite a refreshing dessert soup which is creamy, sweet and fragrant from mango and pomelo. Very simple to make, all you need is gather the ingredients and mix everything together. The key ingredients are mango, pomelo, sago pearls, mango ice cream

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Gao Lic Dou Sa 高力豆沙

Whenever we go to a Beijingnese restaurant, we always had Peking duck and Gao Lic Dou Sa 高力豆沙.These golden puff balls are rarely found in Cantonese restaurants. They are probably my favourite of all Chinese desserts. It's deep fried meringue with sweetened red bean paste or dou sa 豆沙. You can use homemade bean paste using this recipe or bought bean paste. There is no sugar added to the meringue,

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Shuang Pei Nai 雙皮奶

Shuang Pei Nai 雙皮奶, translated as 'double skin milk'. This is a popular Cantonese dessert. It's a velvety smooth milk custard with double skins on top, first skin is formed during cooling the boiled milk and the other when cooling the cooked custard.It's quite an easy pudding to make. Just need a bit of patience and practice. My instructions may look complicated because I added in all the little

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Chinese Yogurt – Ginger curd 薑汁撞奶

Chinese is not a huge milk consumer and yogurt does sound very odd for Chinese. What I am talking here is ginger milk curd, a set yogurt or junket or tau fu far (Chinese soy milk curd) like sweet pudding very popular especially in Hong Kong or Canton in China.The making of this milk curd is nothing like yogurt or even junket. The setting agent is a secret ingredient - ginger. Ginger contains

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Red bean Ice lollies

I made a batch of red bean paste yesterday. I cooked extra beans to make some lollies and red bean sweet drink.Red bean lolly is popular in the far east but never seen any in the west. I wonder why, it's tasty and full of goodness than artificial colouring and flavouring in most lollies these days.So how do you make it? Very very easy. Boil some aduki beans till really soft. Water to beans volume

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