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Minxin Old Shop (Heyuan Store)

小吃快餐 · ⭐ 3.4

No. 12, Renchang Road, Beijiao Town (No. 4, Heyuan Yueyun Feng Street)

Dishes

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  Coconut Milk Stew in Whole Coconut

  A dessert made by stewing milk and sugar inside a whole coconut, resulting in a rich, creamy, and aromatic treat.
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  Original Double-Skin Milk Pudding

  Original double-skinned milk pudding is a dessert made primarily from milk and sugar. First, milk is boiled and then cooled to form a layer of milk skin. The milk is gently poured out, leaving the skin behind. The removed milk is mixed with sugar and poured back into the container, forming a second layer of milk skin. Finally, it is steamed to completion.
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  Curry Fish Balls

  Curry fish balls is a dish primarily made with fish balls, seasoned with curry blocks and onions. The preparation involves boiling the fish balls first, then stewing them together with sautéed onions and curry blocks until the sauce thickens and the fish balls absorb the flavors.
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  Ginger Milk Custard

  Ginger milk pudding is a dessert made primarily from fresh milk and ginger. To prepare it, ginger juice is extracted and heated to just below boiling point, then quickly poured into cooled milk. The enzyme in the ginger juice causes the milk to coagulate into a jelly-like consistency without the need for any additional coagulants. The finished product has a delicate, smooth texture with a subtle spicy aroma from the ginger.
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  Ginger Double-Yolk Custard

  A classic Cantonese dessert made with eggs and milk, flavored with fresh ginger and steamed to a silky texture.
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  Almond Paste

  Almond paste is a creamy food made primarily from almonds. After soaking and peeling the almonds, they are ground into a paste, mixed with an appropriate amount of water and sugar, and stirred until smooth. Then it is cooked until thickened. It can be enjoyed as a dessert or beverage.
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  Yang Chih Tsu

  Yang Chih Gan Lu is a dessert made primarily from mango, coconut milk, grapefruit, and tapioca pearls. The preparation involves blending mango into a puree, mixing it with coconut milk, then adding cooked tapioca pearls and grapefruit pieces. It is served chilled.
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  Fried Milk

  Deep-fried milk is a dessert made by mixing milk with starch or flour to form a creamy batter, then coating it in a light batter or breadcrumbs before frying until golden and crispy. Oil temperature must be carefully controlled for a crisp exterior and tender interior.
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  Mango Double-Skin Milk Custard

  Mango double-skim milk pudding is a dessert made primarily from eggs and milk. First, egg whites are mixed with milk and steamed to form the first layer of skin, then mango cubes and egg yolk are added and steamed again to create the second layer of custard. The finished product has a smooth, delicate texture with a refreshing mango aroma.
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  Radish Cake

  Radish cake is primarily made from white radish, supplemented with glutinous rice flour, dried shrimp, and mushrooms, then steamed after mixing. The finished product is white in color, soft and chewy in texture, with a refreshing radish aroma and the savory taste of dried shrimp.
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  Shunde Double-Skin Milk

  Shunde Double-Cream Milk Pudding is a traditional dessert made primarily from fresh milk and sugar. First, the milk is boiled and then cooled to form the first layer of milk skin. The milk is then poured out, leaving the milk skin behind, and sugar along with fresh milk is mixed and poured back in to form the second layer of milk skin. Finally, it is steamed until cooked through, resulting in a rich milk aroma and a delicate texture.

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