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Marry girl cake or dowry cake is a traditional Chinese cake that was once a ceremonial cake used as a wedding gift in the traditional Chinese wedding ceremony, hence the name. Today, this cake is known more as a classic Chinese pastry rather than a wedding gift because it has lost most of its original significance due to cultural change.
A sweetheart cake or wife cake or marriage pie is a traditional Chinese cake with a thin crust of flaky pastry, made with a filling of winter melon, almond paste, and sesame, and spiced with five spice powder. [1] "Wife cake" is the translation of 老婆饼 from Chinese, and although the meaning is "wife", the literal translation is "old lady ...
Lin Heung Bakery Traditional Chinese calligraphy Traditional Chinese calligraphy Tea cups Traditional water kettle Traditional trolleys Lin Heung Tea House ( Chinese : 蓮香樓 ; lit. 'Fragrant lotus') is a two-storey Chinese restaurant located within the Tsang Chiu Ho Building ( 曾昭灝大廈 ) at 160–164 Wellington Street , at the corner ...
Arome Bakery (Chinese: 東海堂) is a Hong Kong–based Japanese-style chain bakery. It operates over 50 shops in Hong Kong. It operates over 50 shops in Hong Kong. It was founded in 1985 by Ching-Po Yu ( 于鏡波 ) and his daughter Man-Ying Yu ( 于文瑛 ), who are also the founders of Hong Kong Construction, the Hong Kong branch of Kumagai ...
Valentine’s Day Red Velvet Sheet Cake. This red velvet sheet cake is one of those Valentine’s recipes that never disappoints. The rich color, moist texture, and easy sheet pan format make it ...
Tai Ping Koon Restaurant in Central, Hong Kong. Tai Ping Koon Restaurant (TPK, Chinese: 太平館餐廳) is a restaurant in Hong Kong, with four branches located in said region in 2018. Chris Dwyer of the South China Morning Post described it as "one of the world’s oldest continually operating Chinese restaurants". [1]
Folks loved setting food on fire during the 1960s. Flambé dishes were the ultimate showstoppers of the decade, bringing dramatic flair to dinner tables and restaurants alike.
Lin Heung Tea House in Hong Kong. Hong Kong cuisine is mainly influenced by Cantonese cuisine, European cuisines (especially British cuisine) and non-Cantonese Chinese cuisines (especially Hakka, Teochew, Hokkien and Shanghainese), as well as Japanese, Korean and Southeast Asian cuisines, due to Hong Kong's past as a British colony and a long history of being an international port of commerce.