With the Spring Festival just around the corner, the festive flavor is strong at the Nanjing Road Pedestrian Mall, where time-honored restaurants and food stores have started offering a variety of nianhuo (New Year goods) with an innovative approach.
The Sunya Cantonese Restaurant, decorated with red lanterns, is packed with consumers who are storing up goods for the festival. The restaurant is giving a creative approach to songgao (a soft and fluffy rice cake with red bean paste filling), a traditional Spring Festival dessert, this year.
“We made some adjustments by adding sweet purple potato and shredded coconut into the snack to enrich its flavor, fragrance and color,” said Executive Chef Huang Renkang, who has been in the dining industry for nearly 40 years. “Traditional recipes for songgao make it rich in sugar and oil, but we reduced its sweetness by adjusting the percentage of ingredients and made it more healthy,” he said.
Huang’s team started developing the new recipe four months ago, with the new flavor songgao proving to be more popular than traditional types. About 1,000 handmade songgao of the new flavor are available every day, all of which are sold out by around 3 pm.
“I don’t like sweet snacks, and the new one tastes more exquisite and light in flavor,” said Jin, a Shanghai resident in her 50s who tried the new flavor and came back for more.
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