Hong Kong-style dessert is the representative of Hong Kong's trendy cuisine, which originated from the traditional "sugar water" in Guangdong's diet and became a school of its own after being innovated by Hong Kong people. It is not only the product of historical inheritance, but also the product of westernization innovation, especially the series of "Mango Banji" and "Tang Hui Dessert".
There are many kinds of Hong Kong-style desserts with rich tastes, but they are all loved by local people, and the representative of them is Yang Zhi Gan Lu. It also plays an important role in the theoretical system of health preservation in the Pearl River Delta. Drink mung bean paste and Ma Tishuang to relieve summer heat in summer; Black glutinous rice and red bean paste in winter have the effect of enriching blood and benefiting qi.
Hong Kong-style dessert is the product of the combination of Chinese and western sugar water, which has undergone many evolutions, and the representative of it is Yangzhi Ganlu. There are many kinds of Hong Kong-style desserts with rich tastes, but they are all loved by local people. The most popular ones are as follows: stewed eggs with milk, double-skin milk, mango sago, Yangzhi manna and so on.