Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Chinese Dessert


liuzhou
 Share

Recommended Posts

Here are some things which turn up midway through breakfast, lunch or dinner.

 

gtc.jpg

 

These are pastries filled with sticky rice flavoured (and coloured) by green tea then rolled in sesame seeds. The plate usually gets emptied very quickly. Even I like them!

 

Then there are the ubiquitous egg tarts (蛋挞 dàn tà) - two types.

 

hket.jpg

Hong Kong Style Egg Tarts 蛋挞 dàn tà

 

mcet.jpg

Portuguese / Macao Style Egg Tarts

 

I seldom eat these, but when I do, I prefer the Honk Kong style.

 

The dim sum place we used to go to in Seattle always had the Hong Kong style egg tarts and then a steamed sponge cake that I found very odd but addicting.  But they were eaten along with the pork bao and shrimp dumplings, not as a separate or later course.  There was also a taro thing, that was very sticky but I recall it having a dark, savory meat dab inside, not sweet. 

Link to comment
Share on other sites

I have a fairly large collection of Chinese menus from local restaurants. I am often asked to translate  them.

I flicked through about 30 today. Only two had anything resembling desserts.

 

One was from a Hong Kong style restaurant. In its 58 page menu it has precisely 6 desserts.

 

Sweet sago cream with coconut milk

 

Red Bean Paste

 

Mung Bean Paste

 

Lotus Seed Snow Fungus

Glacier Snow Fungus

Guilinggao (see above)


The other is from a local hotel which has delusions of being "international'. In an even longer menu it has five.

Sweetened Coconut Juice with Minced Taro

Sweetened Cream of Red Beans with Dried Orange Peel

Sweetened Cream of Green Beans with Lotus Seeds

Sweetened Sago Cream with Coconut Juice

Fruit  Platter


Still no guarantee that these will turn up at the end of the meal unless you don't order them until then.

Edited by liuzhou (log)
  • Like 2

...your dancing child with his Chinese suit.

 

The Kitchen Scale Manifesto

Link to comment
Share on other sites

Here in the USA, it is always, 100% of the time, for a banquet to give you one or two sweet items at the end. Recently I have seen tapioca custard.

 

dcarch

 

Because they are catering to an American clientèle  which expects such?

 

As I already said, I really can't comment on American Chinese food. I've never been.

I am also wondering if HK's habit is partly British influence. I don't know.

...your dancing child with his Chinese suit.

 

The Kitchen Scale Manifesto

Link to comment
Share on other sites

Well, I can only report my experience. HK may well be different from much of the mainland.

Anyway, it's difficult to find a banquet now. Xi JInping has effectively outlawed them

 

While that may be your experience, my experience has been quite the opposite. Most of my experience in mainland was in the 70s/80s, when I used to go on business trips with my parents. Fruits was almost always presented at the end of the meal and often other sweets. My dad grew up in China and he knows what desserts to order for which regional cuisines.

 

As for in the US, the complimentary desserts don't always cater to the American clientele, in my experience. In San Francisco, I've been served quite a lot of dessert soups, which isn't very popular with the non-Asian crowd. Frankly, if you are not Asian, some restaurants won't bother to bring out complimentary desserts.

Link to comment
Share on other sites

Well, as I said, I know nothing about American Chinese cuisine and my China experience is a lot more recent than 30 to 40 years ago.

Anyway, I'd rather talk about what is served rather then when it is served. I'm sure that is what most people want to hear.

Edited by liuzhou (log)
  • Like 3

...your dancing child with his Chinese suit.

 

The Kitchen Scale Manifesto

Link to comment
Share on other sites

Moving on. These turn up often when in season.

 

Chinese_mugwort_cakes.jpg

 

Mugwort cakes.

 

These are made from a mixture of mugwort, which supplies the colour and flavour, and rice flour which supplies the bulk. The manufacturing process is complicated but involves washing then boiling the mugwort leaves. These are processed with lye to remove bitterness and soften them. They are sweetened with sugar and mixed with a 50-50 mixture of rice flour and sticky rice flour to make a dough. The dough is formed into little cakes two to three inches in diameter, then steamed for around 30 minutes. They are served hot or cold.

Not my happiest place.

  • Like 2

...your dancing child with his Chinese suit.

 

The Kitchen Scale Manifesto

Link to comment
Share on other sites

We were at a celebratory banquet in Chinatown last weekend - all Chinese guests except for my hubby. :wink: The "dessert" end-of -the-meal course was red bean / lotus seed soup with orange peel. It was a lovely way to finish the meal. Other times, we've had a sweet soup with a few long noodles - for longevity.

Maybe the dessert course is served at the request of the host...

  • Like 2

Dejah

www.hillmanweb.com

Link to comment
Share on other sites

Hahaa! How can you guys forget to mention!?!?

 

At the end of a meal, Fortune Cookies!!!

 

dcarch (sorry   :laugh: )

 

 

My dad (and I) loved fortune cookies and the factory that made them for Seattle restaurants was on his way home from work...  Every couple of weeks he'd stop and buy a huge bag of the defective broken cookies (he was also a thrifty guy) and he and I would feast.  Mom would not a one of 'em. 

Link to comment
Share on other sites

My dad (and I) loved fortune cookies and the factory that made them for Seattle restaurants was on his way home from work...  Every couple of weeks he'd stop and buy a huge bag of the defective broken cookies (he was also a thrifty guy) and he and I would feast.  Mom would not a one of 'em. 

 

But they aren't Chinese. 100% American.

...your dancing child with his Chinese suit.

 

The Kitchen Scale Manifesto

Link to comment
Share on other sites

I love the dessert at the end of a birthday banquet - the "peach"-shaped longevity buns that are filled with sweet lotus seed paste. My cousins and I would fight over them.

The aren't that different from the lotus seed paste buns one gets at dim sum, but the shape evokes the longevity peaches in the Queen of Heaven's garden.

Cognito ergo consume - Satchel Pooch, Get Fuzzy

Link to comment
Share on other sites

I love the dessert at the end of a birthday banquet - the "peach"-shaped longevity buns that are filled with sweet lotus seed paste. My cousins and I would fight over them.

The aren't that different from the lotus seed paste buns one gets at dim sum, but the shape evokes the longevity peaches in the Queen of Heaven's garden.

Is sweet lotus seed paste red in color?

"As life's pleasures go, food is second only to sex.Except for salami and eggs...Now that's better than sex, but only if the salami is thickly sliced"--Alan King (1927-2004)

Link to comment
Share on other sites

But they aren't Chinese. 100% American.

 

Oh, I know.  But still delicious.  :)   ETA:  They were made in a factory in Chinatown in Seattle by Chinese-Americans for Chinese restaurants -- and 100% American.

Edited by SylviaLovegren (log)
  • Like 2
Link to comment
Share on other sites

Is sweet lotus seed paste red in color?

Like liuzhou said, different versions of sweet lotus seed paste are usually varying degrees of tan color. But sometimes I've seen the restaurant add food coloring to the paste for longevity buns to make them red, probably for the occasion.

  • Like 1

Cognito ergo consume - Satchel Pooch, Get Fuzzy

Link to comment
Share on other sites

  • 8 months later...

Hi All,

 

I have a Chinese dessert recipe to share with you.  It is the traditional Hog Kong style egg tarts.

 

Recipe for Egg Tarts here

 

Try this our and let me know if I can offer any assistance.

 

Regards,

 

KP Kwan

 

 

et17.JPG

  • Like 2

My name is KP Kwan. I am a pharmacist turned restaurateur who lives in Kuala Lumpur, Malaysia. I have worked in my restaurant more than ten years and since year 2012.

 

I am also a food blogger.  You can read my blog at http://tasteasianfood.com/

I am looking forward to learning and contributing topics about culinary skills in this forum.

Link to comment
Share on other sites

9 hours ago, kwankapang said:

Hi All,

 

I have a Chinese dessert recipe to share with you.  It is the traditional Hong Kong style egg tarts.

 

Recipe for Egg Tarts here

 

 

Thank you so much for this.  Boy, do I ever love egg tarts.  Those pictures remind me of joining the "egg tart scrum" that meets daily to do battle at Golden Gate Bakery in San Francisco.  Thankfully, I've discovered some that are just as good, if not better, at Eck Bakery here in Houston.

 

http://www.houstonpress.com/restaurants/the-best-thing-i-ever-ate-egg-custard-tart-at-eck-bakery-6410615

 

But your excellent instructions make me wonder if perhaps I could make them myself!

 

  • Like 1

I don't understand why rappers have to hunch over while they stomp around the stage hollering.  It hurts my back to watch them. On the other hand, I've been thinking that perhaps I should start a rap group here at the Old Folks' Home.  Most of us already walk like that.

Link to comment
Share on other sites

Not a dessert as such, but I had a delicious street food in Chengde many years ago. The lady (with help from the guide) described them as "Hawthorn berries" but I think they were probably goji berries, strung on a stick and covered with caramel like a toffee apple. Sweet / tart and yummy! I am going to try growing them anyway. :D

 

I was also partial to the sesame coated sweet potato / taro toffees which cropped up in the banquets included on our package tour.

  • Like 1
Link to comment
Share on other sites

They definitely weren't anything like the British hawthorn https://en.wikipedia.org/wiki/Crataegus_monogyna - the fruits were larger, not quite an inch round, about the size of a cherry tomato, and appeared to be hollow in the middle. 

 

I wonder if it was the fruits from this tree? https://en.wikipedia.org/wiki/Crataegus_pinnatifida - they look about the right size and colour?

 

Goji berries appear to be a gigantic pain in the rear to grow in the UK and get to fruit. Maybe I should get one of these trees instead? :D

Link to comment
Share on other sites

Canadian Hawthorn is apparently ours in Ontario.  You can eat the berries...see the article...and indeed our own Kerry Beal has attended the Hawberry Festival on the Manitoulin Islands where one can partake of hawberry flavored ice cream and jam.  (Locals have been called Haweaters and I don't know if this is an insult or not.) This tree, which is considered a weed tree and is PROLIFIC to the max, has the most wicked thorns I've been scratched by. 

Darienne

 

learn, learn, learn...

 

Life in the Meadows and Rivers

Cheers & Chocolates

Link to comment
Share on other sites

Yeah, you can make wine and jellies and stuff from the British one too, although I have never tried - it looks like a lot of work. Maybe one day, I have plenty on the land.

 

Anyway, hopefully someone recognises what I'm talking about with the toffee hawthorn berries :)

Link to comment
Share on other sites

4 hours ago, Tere said:

Not a dessert as such, but I had a delicious street food in Chengde many years ago. The lady (with help from the guide) described them as "Hawthorn berries" but I think they were probably goji berries, strung on a stick and covered with caramel like a toffee apple. Sweet / tart and yummy! I am going to try growing them anyway. :D

 

I was also partial to the sesame coated sweet potato / taro toffees which cropped up in the banquets included on our package tour.

Perhaps this?

  • Like 1
Link to comment
Share on other sites

 Share

  • Similar Content

    • By liuzhou
      Big Plate Chicken - 大盘鸡 (dà pán jī)
       

       
      This very filling dish of chicken and potato stew is from Xinjiang province in China's far west, although it is said to have been invented by a visitor from Sichuan. In recent years, it has become popular in cities across China, where it is made using a whole chicken which is chopped, with skin and on the bone, into small pieces suitable for easy chopstick handling. If you want to go that way, any Asian market should be able to chop the bird for you. Otherwise you may use boneless chicken thighs instead.

      Ingredients

      Chicken chopped on the bone or Boneless skinless chicken thighs  6

      Light soy sauce

      Dark soy sauce

      Shaoxing wine

      Cornstarch or similar. I use potato starch.

      Vegetable oil (not olive oil)

      Star anise, 4

      Cinnamon, 1 stick

      Bay leaves, 5 or 6

      Fresh ginger, 6 coin sized slices

      Garlic.  5 cloves, roughly chopped

      Sichuan peppercorns,  1 tablespoon

      Whole dried red chillies,   6 -10  (optional). If you can source the Sichuan chiles known as Facing Heaven Chiles, so much the better.

      Potatoes 2 or 3 medium sized. peeled and cut into bite-sized pieces

      Carrot. 1,  thinly sliced

      Dried wheat noodles.  8 oz. Traditionally, these would be a long, flat thick variety. I've use Italian tagliatelle successfully.    

      Red bell pepper. 1 cut into chunks

      Green bell pepper, 1 cut into chunks

      Salt

      Scallion, 2 sliced.
         
      Method

      First, cut the chicken into bite sized pieces and marinate in 1½ teaspoons light soy sauce, 3 teaspoons of Shaoxing and 1½ teaspoons of cornstarch. Set aside for about twenty minutes while you prepare the rest of the ingredients.

      Heat the wok and add three tablespoons cooking oil. Add the ginger, garlic, star anise, cinnamon stick, bay leaves, Sichuan peppercorns and chilies. Fry on a low heat for a  minute or so. If they look about to burn, splash a little water into your wok. This will lower the temperature slightly. Add the chicken and turn up the heat. Continue frying until the meat is nicely seared, then add the potatoes and carrots. Stir fry a minute more then add 2 teaspoons of the dark soy sauce, 2 tablespoons of the light soy sauce and 2 tablespoons of the Shaoxing wine along with 3 cups of water. Bring to a boil, then reduce to medium. Cover and cook for around 15-20 minutes until the potatoes are done.

      While the main dish is cooking, cook the noodles separately according to the packet instructions.  Reserve  some of the noodle cooking water and drain.

      When the chicken and potatoes are done, you may add a little of the noodle water if the dish appears on the dry side. It should be saucy, but not soupy. Add the bell peppers and cook for three to four minutes more. Add scallions. Check seasoning and add some salt if it needs it. It may not due to the soy sauce and, if in the USA, Shaoxing wine.

      Serve on a large plate for everyone to help themselves from. Plate the noodles first, then cover with the meat and potato. Enjoy.
       
    • By liuzhou
      Way back in the 1990’s, I was living in west Hunan, a truly beautiful part of China. One day, some colleagues suggested we all go for lunch the next day, a Saturday. Seemed reasonable to me. I like a bit of lunch.
       
      “OK. We’ll pick you up at 7 am.”
       
      “Excuse me? 7 am for lunch?
       
      “Yes. We have to go by car.”
       
      Well, of course, they finally picked me up at 8.30, drove in circles for an hour trying to find the guy who knew the way, then headed off into the wilds of Hunan. We drove for hours, but the scenery was beautiful, and the thousand foot drops at the side of the crash barrier free road as we headed up the mountains certainly kept me awake.
       
      After an eternity of bad driving along hair-raising roads which had this old atheist praying, we stopped at a run down shack in the middle of nowhere. I assumed that this was a temporary stop because the driver needed to cop a urination or something, but no. This was our lunch venue.
       
      We shuffled into one of the two rooms the shack consisted of and I distinctly remember that one of my hosts took charge of the lunch ordering process.
       
      “We want lunch for eight.” There was no menu.
       
      The waitress, who was also the cook, scuttled away to the other room of the shack which was apparently a kitchen.
       
      We sat there for a while discussing the shocking rise in bean sprout prices and other matters of national importance, then the first dish turned up. A pile of steaming hot meat surrounded by steaming hot chillies. It was delicious.
       
      “What is this meat?” I asked.
       
      About half of the party spoke some English, but my Chinese was even worse than it is now, so communications weren’t all they could be. There was a brief (by Chinese standards) meeting and they announced:
       
      “It’s wild animal.”
       
      Over the next hour or so, several other dishes arrived. They were all piles of steaming hot meat surrounded by steaming hot chillies, but the sauces and vegetable accompaniments varied. And all were very, very good indeed.
       
      “What’s this one?” I ventured.
       
      “A different wild animal.”
       
      “And this?”
       
      “Another wild animal.”
       
      “And this?”
       
      “A wild animal which is not the wild animal in the other dishes”
       
      I wandered off to the kitchen, as you can do in rural Chinese restaurants, and inspected the contents of their larder, fridge, etc. No clues.
       
      I returned to the table with a bit of an idea.
       
      “Please write down the Chinese names of all these animals we have eaten. I will look in my dictionary when I get home.”
       
      They looked at each other, consulted, argued and finally announced:
       
      “Sorry! We don’t know in Chinese either. “
       
      Whether that was true or just a way to get out of telling me what I had eaten, I’ll never know. I certainly wouldn’t be able to find the restaurant again.
       
      This all took place way back in the days before digital cameras, so I have no illustrations from that particular meal. But I’m guessing one of the dishes was bamboo rat.
       
      No pandas or tigers were injured in the making of this post
       
    • By artiesel
      Has anyone successfully made candied chestnuts (marrons glace) at home which even remotely resemble the professional ones you get from Europe?
       
      I've tried making them using RTE Chinese chestnuts from Costco with varying success:
      One batch became leathery after being simmered in (what started out as) simple syrup which had its sucrose concentration gradually increased.
       
      I have also tried soaking the chestnuts in hot water prior to beginning the candying process.  The nuts, once again, developed a tough skin after a few days.  To reverse the tough skins I added more water to the syrup, broke the nuts up into pieces and simmered them gently for a few hours.
      While some pieces have a tough skin, many of them have taken on a candied texture.
       
      Should any further attempts to candy chestnuts be attempted using the method of slowly simmering them in simple syrup?
       
      Please share any feedback ypu may have.  Thanks!
    • By liuzhou
      Note: This follows on from the Munching with the Miao topic.
       
      The three-hour journey north from Miao territory ended up taking four, as the driver missed a turning and we had to drive on to the next exit and go back. But our hosts waited for us at the expressway exit and led us up a winding road to our destination - Buyang 10,000 mu tea plantation (布央万亩茶园 bù yāng wàn mǔ chá yuán) The 'mu' is  a Chinese measurement of area equal to 0.07 of a hectare, but the 10,000 figure is just another Chinese way of saying "very large".
       
      We were in Sanjiang Dong Autonomous County, where 57% of the inhabitants are Dong.
       
      The Dong people (also known as the Kam) are noted for their tea, love of glutinous rice and their carpentry and architecture. And their hospitality. They tend to live at the foot of mountains, unlike the Miao who live in the mid-levels.
       
      By the time we arrived, it was lunch time, but first we had to have a sip of the local tea. This lady did the preparation duty.
       

       

       
      This was what we call black tea, but the Chinese more sensibly call 'red tea'. There is something special about drinking tea when you can see the bush it grew on just outside the window!
       
      Then into lunch:
       

       

      Chicken Soup
       

      The ubiquitous Egg and Tomato
       

      Dried fish with soy beans and chilli peppers. Delicious.
       

      Stir fried lotus root
       

      Daikon Radish
       

      Rice Paddy Fish Deep Fried in Camellia Oil - wonderful with a smoky flavour, but they are not smoked.
       

      Out of Focus Corn and mixed vegetable
       

      Fried Beans
       

      Steamed Pumpkin
       

      Chicken
       

      Beef with Bitter Melon
       

      Glutinous (Sticky) Rice
       

      Oranges
       

      The juiciest pomelo ever. The area is known for the quality of its pomelos.
       
      After lunch we headed out to explore the tea plantation.
       

       

       

       

       
      Interspersed with the tea plants are these camellia trees, the seeds of which are used to make the Dong people's preferred cooking oil.
       

       
      As we climbed the terraces we could hear singing and then came across this group of women. They are the tea pickers. It isn't tea picking time, but they came out in their traditional costumes to welcome us with their call and response music. They do often sing when picking. They were clearly enjoying themselves.
       

       
      And here they are:
       
       
      After our serenade we headed off again, this time to the east and the most memorable meal of the trip. Coming soon.
       
       
    • By liuzhou
      It sometimes seems likes every town in China has its own special take on noodles. Here in Liuzhou, Guangxi the local dish is Luosifen (螺蛳粉 luó sī fěn).
       
      It is a dish of rice noodles served in a very spicy stock made from the local river snails and pig bones which are stewed for hours with black cardamom, fennel seed, dried tangerine peel, cassia bark, cloves, pepper, bay leaf, licorice root, sand ginger, and star anise. Various pickled vegetables, dried tofu skin, fresh green vegetables, peanuts and loads of chilli are then usually added. Few restaurants ever reveal their precise recipe, so this is tentative. Luosifen is only really eaten in small restaurants and roadside stalls. I've never heard of anyone making it at home.
       
      In order to promote tourism to the city, the local government organised a food festival featuring an event named "10,000 people eat luosifen together." (In Chinese 10,000 often just means "many".)
       
      10,000 people (or a lot of people anyway) gathered at Liuzhou International Convention and Exhibition Centre for the grand Liuzhou luosifen eat-in. Well, they gathered in front of the centre – the actual centre is a bleak, unfinished, deserted shell of a building. I disguised myself as a noodle and joined them. 10,001.
       

       
      The vast majority of the 10,000 were students from the local colleges who patiently and happily lined up to be seated. Hey, mix students and free food – of course they are happy.
       

       
      Each table was equipped with a basket containing bottled water, a thermos flask of hot water, paper bowls, tissues etc. And most importantly, a bunch of Luosifen caps. These read “万人同品螺蛳粉” which means “10,000 people together enjoy luosifen”
       

       
      Yep, that is the soup pot! 15 meters in diameter and holding eleven tons of stock. Full of snails and pork bones, spices etc. Chefs delicately added ingredients to achieve the precise, subtle taste required.
       

       
      Noodles were distributed, soup added and dried ingredients incorporated then there was the sound of 10,000 people slurping.
       

      Surrounding the luosifen eating area were several stalls selling different goodies. Lamb kebabs (羊肉串) seemed most popular, but there was all sorts of food. Here are few of the delights on offer.
       

      Whole roast lamb or roast chicken
       

      Lamb Kebabs
       

      Kebab spice mix – Cumin, chilli powder, salt and MSG
       

      Kebab stall
       

      Crab
       

      Different crab
       

      Sweet sticky rice balls
       

      Things on sticks
       

      Grilled scorpions
       

      Pig bones and bits
       

      Snails
       
      And much more.
       
      To be honest, it wasn’t the best luosifen I’ve ever eaten, but it was wasn’t the worst. Especially when you consider the number they were catering for. But it was a lot of fun. Which was the point.
       
  • Recently Browsing   0 members

    • No registered users viewing this page.
×
×
  • Create New...