Imperial yogurt ????

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 ???????

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 ??

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 ???

Has anyone tried something like this in Taiwan or Taiwanese restaurant? This is a bowl of chewy sweet potato chunks called 'dee kwa yuan ???' or 'fun shu yuan ???', a popular Taiwanese dessert. These chunks are similar to Cantonese glutinous rice balls 'tang yuan ??' 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 ????

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 ???? 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 ???

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 ??? or ??, 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 ?? '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 ????

Here is another request from a reader for a recipe.Yeung Ji Gum Lo ???? 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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