It used to be produced by soybean vermicelli workshop in old Beijin, a place where soybean vermicelli starch was produced.
The sausage is made by filling the casing with minced meat and starch, or only using starch to fill the casing of the sausage.
The outer crust is crispy with fragrant sesame, and each layer in the baked roll is filled with sesame sauce.
The palace-style cuisine is the dishes which are exclusively provided to the imperial.
When it comes to the food that can be eaten all year round, there is no doubt that instant-boiled sliced mutton in the copper pot is the best choice.
Chilled Mango Sago Cream with Pomelo is a Hong Kong-style dessert that is widely popular in summer. The main ingredients are grapefruit, mango and sago, and the main cooking process is boiling.
Syrup of plum has a history of more than a thousand years. As one of the oldest traditional drinks in China, it has been a good summer drink since ancient times.
Almond jelly is one of the traditional Han Chinese snacks. Due to its flawless white appearance and delicate taste that are similar to tofu, it is named almond jelly.
Double-layer steamed milk custard is a Cantonese dessert. It is rich in protein, amino acids and calcium which are needed for body growth, so it has high nutritional value.
Ching Bo Leung is praised as "the coolness on the tip of the tongue". It has a good effect of strengthening spleen, reinforcing Qi, clearing heat and moistening lung, and it is suitable for both young and old.