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Sugar·Stick·Baby Ice Candy (Moshikou Branch)

小吃快餐 · ⭐ 3.4

No. 221-3 Moshi Kou Street

Dishes

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  Five Ice Sugar Cane

  Five Ice Sugar Cane is a traditional Chinese snack made by stringing five hawthorn fruits together and coating them with a transparent layer of ice sugar. The hawthorns are strung on bamboo sticks, then coated with syrup and cooled to form a hard sugar shell.
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  Candied Strawberries

  Ice sugar strawberries is a dessert made by stewing fresh strawberries with rock sugar. Wash and stem the strawberries, then simmer them gently with rock sugar and a little water until soft and the syrup thickens, allowing the sugar to infuse into the fruit.
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  Double Black Date Candy Apples

  Double skewer black date tanghulu features black dates threaded on bamboo sticks, coated with boiled syrup to form a transparent candy shell. Temperature control ensures a crisp, non-sticky coating. Two skewers make one serving, with glistening sugar crust and soft, chewy dates inside.
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  Bamboo Shoot and Lotus Root Candy Apples

  Mountain yam beans coated in caramelized sugar syrup, creating a crispy outer layer and soft inner texture. Requires precise sugar temperature control for even coating and quick solidification.
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  Matcha Hawthorn

  Matcha hawthorn is a dessert made primarily with hawthorn and matcha powder. Hawthorn is cleaned, pitted, and softened by cooking, then mixed evenly with matcha powder to create a unique flavor. The finished product has a red-green color, balanced sweet-sour taste, and a refreshing matcha aroma.
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  Marshmallow

  Marshmallows are soft candies made from sugar, gelling agents, and water. A mixture of syrup, sugar, and water is heated to the appropriate temperature, then a food-grade gelatin is added and stirred evenly. The mixture is then processed by a special machine to create a fine foam, which is finally cooled and solidified into a light and fluffy candy.
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  Green Grape Ice Sugar Candy

  Green grape ice sugar hawthorn features fresh green grapes threaded onto sticks and coated in boiled sugar syrup, forming a transparent candy shell upon cooling. Wash and stem the grapes, thread them onto bamboo skewers, dip quickly into heated sugar solution at the right temperature, and let the syrup solidify.

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