The romance of white sugar cakes is mostly seen in the market - the breakfast that Chen Xiaosheng buys for his lover every day in "Sister Tuogun" is white sugar cake, making it a symbol of simple love. White sugar cake was founded in the Ming Dynasty Shunde's Lunjiao, made of white rice and sugar, a hawker said to be steamed muffin cake when the powder fell, but found that it has a unique taste and is deeply loved, since then widely spread.

In addition to sugar cakes, there are also pine cakes, red bean cakes, bowl cakes, etc., which can be regarded as representatives of old-style Hong Kong pastries, but not only the older generation knows how to appreciate them. In Sham Shui Po, where there are many snack eateries, Kun Kee Pastry has adhered to the ancient method since its establishment 50 years ago, and has been recognized by the Michelin Guide as a recommended street food for many times, and has become famous far and wide. In traditional pastries, rice milk is the key element, and there has long been a "shortcut" to stick rice flour instead of hand-ground rice milk, but Kun Kee still maintains hand-made, and the rice fragrance is unique, and the pastry is elastic. The white sugar cake is mixed with self-grinding rice milk to ferment the old rice milk, with moderate sweetness, loose and not sticky to the teeth, which is the treasure of Kun Kee's town store.

There has been a long queue outside the Kun Kee shop, and even Hong Kong Chief Executive Donald Tsang has come here to buy pastries and taste them. From 4 o'clock every night, the Fu family grinds rice flour and steamed rice milk by hand, and steamed it with bamboo apple, without preservatives, so it is best to eat it on the same day. There are a wide variety of varieties in the store, but the quantity and supply are unstable, including white sugar cakes, pot cakes, red bean cakes, sesame cakes and pine cakes, as well as savory snacks. The bowl cake has a solid taste, no elastic taste of "glue", and the mouth is a faint rice fragrance, but unfortunately the beans are not soft enough and the grain is heavier. The white sugar bowl cake enhances the layering of the bowl cake, which is still full of red beans and full of satiety. If you want to come to Hong Kong for nostalgia, Kun Kee Pastry Expert is the first stop.