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Haw flakes (Chinese: 山楂餠; pinyin: shānzhā bǐng) are Chinese sweets made from the fruit of the Chinese hawthorn. [1] The pale/dark pink candy is usually formed into discs two millimeters thick, and packaged in cylindrical stacks with label art resemblant of Chinese fireworks.
After two decades of this, he in 1953 opened his own pharmacy, where he sold the pill and other Chinese medicines. After Shen died, his oldest son, Nivat Simawara, became the head of the company. Simawara shut down the pharmacy in favor of establishing the company Hatakabb in 1973 to mass-produce the cough medicines for sale. Since the Takabb ...
Peen tong at a supermarket in Haikou, Hainan, China. Peen tong or pian tang (Chinese: 片糖; pinyin: piàntáng; Jyutping: pin3 tong4; Cantonese Yale: pintòng) and wong tong (Chinese: 黃糖; pinyin: huángtáng; Jyutping: wong4 tong4; Cantonese Yale: wòngtòng), [1] is a Chinese brown sugar and sugar candy that is used in various Chinese desserts and also consumed alone as a snack.
White Rabbit candies are a milk-based white candy with a soft, chewy texture, sold as small, rectangular candies approximately 3 cm × 1 cm (1.18 in × 0.39 in) similar to taffy. Each candy is wrapped in a thin edible paper-like wrapping made from sticky rice. [5] They are then wrapped in a printed waxed paper wrapper.
It consists of a hard maltose candy mainly composed of malt and sugar. Other ingredients include corn syrup and water, sometimes sesame. This candy has at least 60 years of history in Hong Kong, and it is still a popular candy. It was named ‘Ding Ding Candy’ because of its traditional production process.
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Deuk deuk tong or commonly referred to as ding ding tong is a type of traditional candy in Hong Kong.It is a hard maltose candy with sesame and ginger flavors. The sweet is made by first melting maltose, then adding to it various ingredients and continuously stirring the mixture.
Zaotang and Tanggua. Zaotang (Chinese: 灶糖; pinyin: Zào Táng; lit. 'hearth candy') or "candy for the Kitchen God" is a kind of candy made of maltose that people in China use as a sacrifice to the kitchen god around the twenty third day of the twelfth lunar month just before Chinese New Year.