Friday 20 February 2015

New Year Cakes

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. 


  1. An interesting post, I showed Vernon her pouring the tea, he likes his hot so somehow it might end up too cold for him. He said it was highly unlikely that he would get to malasia to taste it.
    I am sure it's a great cup of tea, but as a coffee drinker I will take your word for it.
    It's lovely to see different customs and things that go on in the world.
    Thanks for something different and interesting as always.

  2. This is how tea is served in Sichuan, China. It is just the right temperature to brew the tea. It takes many hours of training to pour from the long spout teapot. We were in a Sichuan restaurant. Glad you found it interesting, Margaret.

  3. Yes I did, I don't think I could ever get the hang of serving it with a long spout, as you say they take hours of training, and I am sure hours of patience too.
    Thanks for the interesting piece, you find the most amazing things to blog about.

  4. Somehow I think they would not approve of my plunking a teabag in a cup of water and heating it in the microwave! LOL! Thus is certainly dramatic, and, like Margaret, I enjoy seeing all these different customs!