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Chinese desserts are sweet foods and dishes that are served with tea, along with meals [1] or at the end of meals in Chinese cuisine. The desserts encompass a wide variety of ingredients commonly used in East Asian cuisines such as powdered or whole glutinous rice, sweet bean pastes, and agar. Due to the many Chinese cultures and the long ...
Taro purée, [1] also known as taro mash or taro paste, [2] (Chinese: 芋泥; pinyin: yùní; Pe̍h-ōe-jī: ō̍‑nî) is a traditional dessert in Fujianese cuisine and Teochew cuisine. Made from puréed taro and lard and served on a flat plate, the dessert is normally topped with toasted sesame seeds , and occasionally with candied ginkgo ...
Chinese dessert soups (汤; 湯; tāng or 糊; 糊; hú) typically consists of sweet and usually hot soups [1] and custards. They are collectively known as tong sui in Cantonese. Some of these soups are made with restorative properties in mind, in concordance with traditional Chinese medicine. A commonly eaten dessert soup is douhua.
Cong you bing ([tsʰʊ́ŋjǒʊpìŋ]; Chinese: 蔥油餅; pinyin: cōngyóubǐng; lit. 'scallion oil pancake'), also known as scallion pancake or green onion pancake, is a Chinese savory bing (flatbread) made with wheat dough and minced scallions (green onions).
The type of dessert you'll find again depends on the Chinese restaurant you're visiting. Ping Lee, executive chef at Wok Star Chinese in Dallas, Tex. says you can't go wrong with a chocolate bao bun.
Chinese bakery products (Chinese: 中式糕點; pinyin: Zhōngshì gāodiǎn; lit. 'Chinese style cakes and snacks' or Chinese : 唐餅 ; pinyin : Táng bǐng ; lit. 'Tang-style baked goods') consist of pastries , cakes , snacks , and desserts of largely Chinese origin, though some are derived from Western baked goods.
Mochi. Mochi is a sweet, chewy rice treat that hails from Japan. Serve these small, sweet cakes with a matcha hot chocolate or simply green tea. Use your leftover glutinous rice flour to make tang ...
The paste is encased in Cantonese-style pastry dough; the authentic flavour and flaky texture of the pastry is traditionally produced by using pork lard shortening, [6] and glazing with egg wash. [7] Due to its rising popularity in Western countries, brought about by immigration, butter is sometimes substituted in place of lard, [ 8 ] though ...