Wu Ji Beijing-style Candy Apples (Tonghe Jinbo Branch)
小吃快餐 · ⭐ 4.1
Unit West 1, Basement Level, Tonghe JINBO Tiandi, North Guangzhou Avenue
Dishes
Braised Lotus Root with Rock SugarBingtang Shan Yao Dou is a dessert made primarily with yam and rock sugar. Yam is peeled, cut into small pieces, boiled until soft, then simmered with rock sugar and water until thick and sweet.
Cherry Tomato Snow BallsA creative dish made with cherry tomatoes and minced pork, shaped into small balls and served fresh for a sweet and tangy flavor.
Large Strawberry Candy ApplesFresh strawberries are skewered and coated in a caramelized sugar glaze, creating a sweet and tangy treat with a crunchy outer layer and soft fruit center.
Hawberry SkewersHawberry skewers are made by threading peeled and pitted hawberries onto sticks and coating them in syrup or honey, resulting in a sweet and tangy snack.
Haw Sugar Snow BallsA traditional Chinese dessert made from hawthorn fruit, cooked and coated in sugar syrup, then rolled in glutinous rice flour to form sweet, tangy balls with a crispy exterior.
Signature Hawthorn Strawberry Candy Crispy SkewersMade with hawthorn and strawberries skewered together, coated with a transparent sugar syrup and cooled to set. Offers a crisp, sweet-and-sour taste with fruity and sugary aromas.
ChestnutChestnuts are a type of nut commonly used in cooking and as snacks. They can be boiled, roasted, or stir-fried, and are also used to make desserts or added to soups. Their outer shell is hard and smooth, while the inner kernel is sweet and nutritious.
Mixed Fruit TanghuluA creative dessert combining traditional tanghulu with mixed fruits like strawberries, kiwi, and grapes, coated in a crisp sugar glaze for a sweet and tangy treat.
玫瑰玫瑰菜品通常以新鲜玫瑰花瓣为主要食材，搭配糖、蜂蜜或果酱等调味料制成。制作方法包括将玫瑰花瓣清洗后与糖层叠腌制，或用玫瑰花汁与面粉混合制作糕点，也可用于炖煮肉类增加香气。
Blueberry Candy ApplesBlueberry Candy Apples are made primarily with fresh blueberries. The blueberries are skewered on bamboo sticks and coated with boiled sugar syrup, which forms a clear, crystalline shell once cooled. During preparation, the temperature of the sugar syrup must be carefully controlled to ensure even coating of the blueberries and rapid solidification.