Tea, coffee & desserts 茶咖与甜品

Ningbo sweet rice balls 宁波汤圆

The wrapper is soft and elastic, while the center becomes fluid, aromatic and very hot. Plain cooking liquid keeps attention on the filling.

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Linhai egg-white fritters 蛋清羊尾

The outside is airy and tender, while the center is smooth and sweet. Freshness is crucial because the foam-based shell settles as it cools.

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Longyou fermented rice cake 龙游发糕

The crumb is soft and spongy, with a lightly fermented aroma and gentle sweetness. Warm slices are especially supple, while cooling makes them firmer.

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Wushan flaky sweet pastries 吴山酥油饼

The pastry breaks into delicate flakes, with sweetness on or within the layers. A fresh version can be fragile and rich.

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Dingsheng rice cakes 定胜糕

The cake is soft and gently crumbly, with a tender steamed exterior around a sweeter center. It is less elastic than a glutinous-rice ball.

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Osmanthus glutinous-rice lotus root 桂花糯米藕

Tender lotus root retains a little structure around the sticky rice, with a rich, floral sweetness throughout. The slices are more substantial than a light fruit dessert.

West Lake Longjing green tea 西湖龙井茶

The tea has a fresh, gently nutty aroma, with vegetal sweetness and possible light astringency. Water temperature and steeping time influence the balance.

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