Yang Zing Manna: The Buddha holds the Yang branch in his traditional portrait, drags the bottle with his left hand, and the water in the bottle is called Yang Zei Manna. The Yang twilight in the Buddha's hand brings luck and blessings, while in reality it's a popular Hong Kong sweet, cold, sweet and smooth, which can also bring an infinite sense of happiness to taste. The ying groove is the mango-fruit Similu, famous, yellow, sour and sweet. Because it tastes so sweet, there is a bitter philosophy of life。
YANG YEE GARLOW, THE FAMOUS DESSERT IN ALMOST ALL HONG KONG'S SWEET SHOPS. IT'S HARD TO THINK OF THE INGREDIENTS IN A SINGLE NAME, BUT IT'S THE SENSE THAT MAKES PEOPLE THINK ABOUT IT. FOR THE FIRST TIME I SAW THIS NAME ON THE MENU, I IMAGINED A PICTURE OF THE PURITANIC BUDDHA WITH A NICE EUPHEMISM, WITH A BOTTLE IN HIS HAND, WITH A WILLOW BRANCH IN HIS HAND, WITH A DROP ON THE GLAND, WITH A CHILLING SUMMER AND A COLD HEART. AND UP TO THE TABLE, THE GRAPEFRUIT AND MANGOTINE ARE BRIGHT, FLOATING IN THICK MAGMA, AND THE GRAIN IS CYANIDE; AT ONE ENTRANCE, THE MAGMA IS THICK, THE SIMIQ BULLET IS SMOOTHER, SWEETER MANGO, SWEETER AND SWEETER, BUT RICH, COOLER AND COOLER, AND HEARTY. AND WHEN I WANTED TO MAKE ONE OF MY OWN, TO FIND FORMULAS, TO LOOK FOR PRACTICES, IT WAS SO SIMPLE THAT IT WAS -- ONE, SIMEON BOILED HERBS FIRST, WASHED THE ICE, AND BOILED HERBS WAS THE ONLY TECHNIQUE NEEDED FOR THE SWEET; TWO, MANGOS TOOK MEAT TO THE CORE, MIXED WITH MILK OR LIGHT CREAM AND COCONUTS, JUST TO CONTROL THE CONCENTRATION OF THE MAGMA; AND THREE, SOME MANGODINE, SKIN SOME WESTERN GRAPEFRUITS, WHICH IS THE POPULAR, CLASSIC, COOL, SUMMER-SOLVED PORT SWEET
