Los Angeles New Desserts in Hong Kong-Shangpin Sweet Art-Food Team

A new dessert shop called Shangpin Sweets is opened on Garvey, which specializes in Hong Kong-style desserts. You must know that Hong Kong-style syrup is not common in Los Angeles. In other words, there may only be Fengcheng and a few.The next day, the team partner asked Cheri to explore this small shop that calls desserts an art.The small shop is small, but it is neatly arranged with several tables and chairs, simple and refreshing but very warm.

After asking the boss, I know that Shangpin Dessert is advertised as the most traditional yet innovative Hong Kong-style dessert. There are many types of sweets, but most of them are carefully developed by the boss herself after months of unremitting efforts.

Mango Pancake

Litchi pudding

For some reason, there are not many desserts for litchi. Of course, adding innovative elements is even more rare, like this litchi pudding. The details are beautiful, bright green mint leaves, finely broken osmanthus petals, thin rolls sprinkled with white frosting sugar, and puddings that are shiny and shiny. Cut a knife in the middle, and the flowing litchi came out. Not sweet, but the freshness of litchi is outstanding.

Osmanthus Oolong Tea

Chery ordered this drink purely because she liked the fragrance of osmanthus and the bitterness of oolong tea, but did not expect an unexpected surprise when the two were combined. The white floating under the foam on the top drank a mouthful of freshness, and the scent of osmanthus arrived first before all other flavors, then slowly replaced by the slightly bitterness of oolong tea. The sweetness comes from honey instead of syrup. In fact, I feel that the bitterness of oolong tea can be more obvious, but overall it is still satisfactory.
In addition to the traditional Hong Kong-style elements such as traditional pandan, double-skinned milk, guiling cream and tofu, the menu recommends characteristic fruit sausage powder, Tanghe, stream pudding and various tea drinks. Chery couldn't help but feel curious. The intestines and soup river felt like something that would only be seen in morning tea. The boss turned into the kitchen with a mysterious smile, and her heart vaguely looked forward to this surprise.

Durian sausage powder

Finally, we are all curious about durian sausage powder. The appearance is not amazing, but the taste is very special. The intestine powder wrapped with durian has a smooth texture and an almost crispy texture. Durian puree has a little coconut juice in it, which is rich but soft.

Mango sausage powder

Compared with durian sausage powder, the texture of mango sausage powder is full of mango pulp. It is not puree, but the whole mango is wrapped in intestinal flour, and the mango jam sprinkled on the surface is sweet and delicious.

Durian forget to return

Most of this dessert is reminiscent of Man Kee desserts. Strong durian ice cream, sparkling black glutinous rice and white slush. Under the cold taste of the snow mud, there is a strong milky taste, and a few grains of sweet corn are mixed in the sweet waxy purple rice, which is unexpectedly harmonious.

Mango Black Sticky Rice White Snow

The practice of this dessert is similar to durian's forgetting to return. The white slush milk is full of fragrance, but the durian is replaced with mango.

Mixed Fruit Tea

Mixed fruit fruit tea is a relatively sweet type. Compared with other homes, the plum flavor or the sour taste of passion fruit is more intense. His family's addition of a spoonful of honey seems to be more in line with the taste of sweets.

Taro round number four

It was a pleasant surprise to see taro! The level of taro round is not bad. Although it is not a special Q bomb, it has a good taste. Milk is also released separately and added according to your preference. Taro round grass tofu small balls Poba, and a little brown sugar to crush the ice, each bite is not too sweet and appropriate.

Poplar Manna

Shangpin classified Yangzhi Ganlu into the category of drinks, considering that "there were too many desserts before, and the drinks were relatively thin." As a traditional Hong Kong-style syrup, Yangzhi Ganlu also made no disappointment.In the debugging stage, the proprietress also tried thousands of mangoes from various places, and can taste the freshness and carefully selected ingredients.