These 'nian gou' were unusually good because of the way it was presented and it was not intensely sweet. The usual nian gou are brown because of the caramelised sugar, round blocks which are cut up and pan fried. This was a pretty reddish pink in a cherry blossom shape and very palatable.
It went well with the tea which was served by this skillful lady with a long spouted copper teapot. The long spout allows the hot water to cool to the correct temperature for brewing tea and the water pressure allows the tea leaves to roll in the tea cup.