Hong Kong-style dessert is the representative of Hong Kong's trendy cuisine, which originated from the traditional "sugar water" in Cantonese cuisine and became a school of its own after being innovated by Hong Kong people. It is not only the inheritance of history, but also the product of westernization innovation. Fresh fruit, milk and various high-quality materials are used to make desserts with good appearance and taste. The biggest feature of Hong Kong-style dessert is the grasp of fruit taste. Among them, durian, mango and other fruits with very attractive taste can be boldly and innovatively applied to sugary desserts, which is the biggest advantage. Such as nectar, fresh mango, red grapefruit, sago and so on. Add snow, fresh and refreshing, full of flavor. Hong Kong-style desserts are particularly prominent in the series of "Mango Banji" and "Tang Hui Dessert".

Hong Kong-style dessert is the product of the combination of Chinese and western sugar water, which has undergone many evolutions, and the representative of it is Yangzhi Ganlu. There are many kinds of Hong Kong-style desserts with rich tastes, but they are all loved by local people. The most popular ones are: stewed eggs with milk, double-skin milk, mango sago, yangzhi manna, mango, snowflake, black glutinous rice and so on.