Red Wine Raisin Cake
A moist and tender cake infused with red wine and studded with plump raisins, perfect for an elegant afternoon tea treat.
木糠布甸
A no-bake Macau dessert with layers of crushed biscuits and silky cream, melting in the mouth. Best after chilling.
Portuguese Egg Tarts (Pastéis de Nata)
Crispy, flaky pastry shell filled with a silky, creamy custard that is caramelized on top. Originating from Portugal, this beloved dessert is perfect for afternoon tea.
Taro Balls
Soft, chewy and sweet, these taro balls are a classic Chinese dessert made from mashed taro and glutinous rice, served in brown sugar ginger syrup.
石狮甜果
Shishi Sweet Cake is a traditional sticky rice cake from Fujian, soft and sweet, symbolizing a happy life. Steaming fills the home with aroma, making it a festive essential.
Xiaogan Rice Wine
Xiaogan Rice Wine is a traditional dessert from Xiaogan, Hubei, made by fermenting glutinous rice with sweet yeast. Aromatic and sweet, it's a perfect summer treat.
豌豆黄
A classic Beijing imperial snack, this pea cake is smooth, dense, and delicately sweet with rich pea aroma. Perfect summer refreshment.
艾窝窝
A traditional Beijing dessert: soft and sweet glutinous rice balls filled with red bean paste and coated with sesame seeds.
Lǘ Dǎ Gǔn (Beijing Soybean Flour Roll)
A classic Beijing snack, Lǘ Dǎ Gǔn features soft glutinous rice rolls filled with sweet red bean paste, coated in aromatic roasted soybean flour. Chewy and sweet.
Candied Sweet Potatoes (Ba Si Di Gua)
Golden crispy sweet potato chunks coated in glossy caramel that stretches into long threads—a fun and delicious classic Chinese dessert.
Red Dates Stuffed with Sweet Bean Paste
A classic Chinese dessert blending the chewy sweetness of red dates with the silky smoothness of red bean paste, offering a delightful balance of flavors.
Bingtang Xianglian (Lotus Seeds in Rock Sugar Syrup)
A delicate Hunan dessert soup with soft, creamy lotus seeds in a clear rock sugar syrup. Best served chilled for a refreshing summer treat.
Ningbo Tangtuan
Ningbo Tangtuan is a traditional dessert from Ningbo, Zhejiang. With thin skins and a generous filling, it is soft, chewy, and sweet — the black sesame filling oozes out with each bite, warming you up on cold days.
Honey-Glazed Stuffed Lotus Root
Tender lotus root stuffed with sweet sticky rice, bathed in honey syrup. A beloved Jiangnan dessert that melts on your tongue and lingers with every bite.
Osmanthus Water Chestnut Cake
Crystal-clear steamed cake made from water chestnut powder and osmanthus flowers, with a delicate sweetness and refreshing bouncy texture.
Golden Fragrant Pancake
Crispy outside and chewy inside, with the fragrance of pumpkin and sesame, pan-fried to golden perfection, a classic Chinese dessert.
San Bu Nian (Three Non-Stick)
A classic Beijing imperial dessert made with egg yolks, sugar and starch. It's named for not sticking to the pan, spoon or teeth — soft, sweet and silky.
Poetry and Ritual Ginkgo
A refined dessert from Confucius' Mansion, using ginkgo nuts with honey and osmanthus. Soft, sweet, and symbolizing cultural elegance.
Agate Ginkgo Nuts
A traditional Chinese dessert featuring ginkgo nuts coated in caramelized sugar, resembling agate stones, with a soft and chewy texture and osmanthus fragrance.
Mooncake
Mooncakes are essential traditional pastries for the Mid-Autumn Festival, with a thin, tender crust and rich, smooth filling. Making them at home adds warmth to the celebration; the golden crust, dense lotus seed paste, and savory egg yolk create an unforgettable taste.