Tang Duluo Candy Apples (Cuiwei Department Store Dacheng Road Branch)
小吃快餐 · ⭐ 0.0
B1 Floor, Cuiwei Department Store, Dacheng Road
Dragon Mate tips
If you are traveling in China to visit Beijing, Dragon Mate users do not strongly recommend this restaurant. If you enjoy exploring, you can still try it and see what you find. This restaurant is located at B1 Floor, Cuiwei Department Store, Dacheng Road. It is a 小吃快餐 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Cream Cheese Stick, Creamy Milk Yogurt, Creamy Yogurt Stick.
If you do not eat pork, make sure to use Dragon Mate voice to clearly tell the staff “no pork” before ordering.
Restaurant guide
- City: Beijing
- Category: 小吃快餐
- Rating: 0.0
- Address: B1 Floor, Cuiwei Department Store, Dacheng Road
- Popular dishes: Cream Cheese Stick, Creamy Milk Yogurt, Creamy Yogurt Stick
China trip · China travel
Traveling in China? For your China trip and China travel needs—finding great food, discovering beautiful sights, ordering dishes, and communicating—Dragon Mate can handle it all. Dragon Mate is the most useful assistant for traveling in China.
Dishes
- Cream Cheese StickThe single-stick dairy skin cheese is primarily made from dairy skin and cheese. The dairy skin is spread in a mold, cheese is added, and then it is steamed or baked to form a structure with a dairy skin exterior and a cheese interior.
Creamy Milk YogurtNai Pi Zi Yogurt is a dairy dish primarily made from fresh milk and yogurt starter. The preparation involves heating the milk to an appropriate temperature, adding the yogurt starter, mixing thoroughly, and allowing it to ferment until it sets, forming a thick layer of cream on the surface. It has a delicate texture and a rich yogurt flavor.- Creamy Yogurt StickSingle-portion milk skin yogurt is made from milk through fermentation, forming a layer of milk skin on the surface. It has a delicate and smooth texture with a thick consistency. During production, milk is heated and then naturally cooled before being left to ferment for several hours, allowing lactic acid bacteria to multiply and coagulate into yogurt. The milk skin forms naturally on the surface.