香港阿婆甜品

The proprietress is very kind and gentle~ The key things are super delicious ㄉ! ?Walnut Sesame Dew is too strong to fall in love directly after drinking it (*•̀ᴗ•́*)و ̑̑ Double skin milk is also great! Thank you Ban Niang for giving me durians, I will definitely be eating them ?❤️

Although the unit price is a bit higher, the ingredients are really good ?, the desserts are all freshly made, you have to wait a bit at the scene, and will come back again ?!

Hong Kong friend recommendation Come to eat three times haha There is a little double skin milk every time! too delicious!

The ingredients are real, and the taste is very different from Taiwanese desserts. The stewed milk, dried orange peel and red beans are very special.

Desserts take time to make to order, and patience is required when there are many people ?, the food is delicious, not sweet and clean, recommended!

Small shop, easy to miss, the unit price is a little high, I bought mango sago today, the mango tasted a little soft and sour, not too ok, at 8 o'clock on weekdays, there may be only one person in the shop and only one customer in front. So wait 15 minutes too. Since the names of the meals are the names of Hong Kong desserts, we will not know. Only a few desserts have photos. It is recommended that the store can write down the contents of the desserts. Otherwise, the guests may keep asking what is in it and order something else next time. Try it. Service staff is very good

"Yangzhi Ganlu" is recognized as the first creation by Hong Kong Lee Garden Restaurant, and the detailed origin has the following three theories: It was reported that it first appeared in the Lee Garden Restaurant in Hong Kong in 1984[2]. Another saying is that when Hong Kong Lee Garden Restaurant was preparing to open its first overseas branch "Lee Garden Restaurant" in Singapore in 1987, in order to cope with the hot and humid Southeast Asian climate throughout the year, Hong Kong Lee Garden was established by Hong Kong Lee Garden before opening. The restaurant's famous chef, Huang Yongzhi[3], transformed the original stewed dessert of the restaurant into a cold summer dessert. He used frozen sugar water, cream milk, sago, combined with mango granules and grapefruit meat and other ingredients. This new dessert with smooth taste and sweet and refreshing taste was made [4][5]. In addition, there is another saying that before the opening of Lee Garden Restaurant in Singapore, Hong Kong Lee Garden Restaurant had a lot of grapefruit meat after eating sashimi according to local customs, and finally adopted the solution of the dim sum department to add grapefruit meat into the usual Mango sago in [6]. The new dessert was named "Yangzhi Ganlu" by Director Situ An, which means "Guanyin sprinkles the nectar with willow branches, which is refreshing and refreshing." Hong Kong Lee Garden Restaurant also launched this new dessert in Hong Kong, and other restaurants and dessert shops also use similar ingredients to prepare a summer dessert also named "Yang Zhi Gan Lu". Sago is a kind of sugar water sold in Taiwan, Hong Kong and Macau, mainland China, Vietnam and other places. With the evolution, from the original coconut milk sago or taro sago, new flavors such as pumpkin, cantaloupe, orange, red date, mango, watermelon, dragon fruit, sweet potato, red bean and so on have gradually appeared. The basic ingredients of sago dew include sago, fresh milk (or evaporated milk), coconut milk and sugar, and fruit pieces can be added according to personal taste. Yang Zhi Ganlu is a Hong Kong dessert that originated from a Cantonese restaurant in Hong Kong in the 1980s[1]. In addition to being a Hong Kong summer dessert, Yangzhi Ganlu is also used as a flavor for other foods. In Hong Kong, there are businesses that produce Yangzhi Ganlu-flavored ice cream and ice cream bars, and there are also bakeries that launch Yangzhi Ganlu-flavored snowskin mooncakes during the Mid-Autumn Festival. Very refreshing and clean, the ingredients are good and the store is really good. It feels like returning to Hong Kong. Although the taste has been slightly changed to Taiwanese taste (less sweet), it still does not lose the taste of Hong Kong. It is worth visiting the store often. I will try more next time. others.