Details
A classic of the Cantonese dessert table, presented by On Kee — a Hong Kong dry seafood institution with over 50 years of heritage. This stewed dessert soup centres on gong pear, a variety prized in Chinese cooking for its sweet, delicate flavour, slow-stewed with peach gum, snow white fungus, lotus seed, jujube, and sweet and bitter apricot kernels in a lightly sweetened rock sugar broth. The result is a clear, gently fragrant soup with a variety of soft textures and a naturally clean sweetness. It is the kind of quiet, restorative dessert that needs no introduction to anyone who grew up with it.
