Chrysanthemum Shaped Pastry 

菊花酥 Chrysanthemum Shaped Pastry

I feel autumn just arrived in Geneva after a few rainy days. In ancient times, sentimental poets in China gather to drink Chrysanthemum tea and savor Chrysanthemum shaped pastry to celebrate autumn because it is season for this beautiful flowers. I’m not poet either sentimental, just the cooling temperature stimulates my appetite for this very genuine pastry in Chinese history. The homemade Azuki bean paste gives this pastry a tasty, less sweet, yet light texture that goes perfect with hot tea. Yummy and delightful!


Traveling around the world, I’ve seen how those Chinese take out mislead people’s perception about Chinese food. Wok fried, heavy seasoned with soy sauce and MSG, cornstarch thickened at all time is not authentic Chinese cooking. Real Chinese cuisine is mastering selections of fresh ingredients, seasonings, various cooking methods to deliver genuine taste of food that wow your taste buds. I’m no Michelin chef but someone who knows how authentic Chinese cuisine should taste like. Welcome to my dinning table and enjoy the real Chinese food. Bon appétit!