Lian Xiang Lou (莲香楼) was established in 1889 and is the originator of the lotus seed paste mooncake (莲蓉月饼) — a pastry now synonymous with Cantonese cuisine worldwide. The restaurant on Dishipu Road still grinds its lotus paste in-house daily using a recipe unchanged for 130+ years. The ground-floor bakery section sells freshly made egg tarts, coconut pastries, and mooncakes at CNY 5-25 per piece; the upstairs tea house serves full dim sum from 7am. Dianping: 4.6/5. Mafengwo users describe it as "an obligatory pilgrimage for any serious Cantonese food lover from Hong Kong." The signature Lotus Paste Wife Cake (莲蓉老婆饼) is CNY 12 and sells out by 10am on weekends.
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