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Gong Shi Yi Ting • Lao Fu Cheng Gui Shou Afternoon Tea (Yi He Yuan Store)

咖啡 · ⭐ 4.2

No. 19 Xingjian Gongmen Road, Guishou Wuji Courtyard, Summer Palace Scenic Area

Dishes

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  宫廷饽饽

  Imperial bao is a traditional Chinese pastry made from flour, sugar, oil, and eggs, kneaded, fermented, shaped, and steamed. The outer skin is soft, with sweet or savory fillings such as red bean paste, jujube paste, sesame, minced meat, or scallions. Careful control of heat and time results in a golden color and delicate texture.
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  Osmanthus Red Bean Paste

  Guìhuā hóngdòu shā is a dessert made primarily from red beans and osmanthus. Red beans are boiled until soft, sweetened with sugar to form a smooth paste, then topped with dried osmanthus or flavored with osmanthus honey for a fragrant, soft, and sweet taste.
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  Peach Blossom Pastry

  Peach blossom pastries are Chinese desserts made from flour, lard or vegetable oil, and sugar. The dough is rolled, filled with red bean paste, shaped into peach blossoms, and decorated with food coloring or nuts. After portioning, filling, and shaping, they're baked until golden.
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  Rose Hibiscus Tea

  Rose hibiscus tea is made from hibiscus flowers and dried rose petals, washed and steeped in hot water. Mix hibiscus and rose petals in proportion, place in a teapot or cup, and pour boiling water to steep for several minutes before drinking.
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  White Moonlight Coconut Cheese

  White Moonlight Coconut Cheese is a dessert made primarily from coconut milk and cheese. Mix coconut milk with cheese, add sugar to taste, pour into a mold, chill until set, then unmold. Garnish with coconut flakes or fruit.
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  Old Buddha Thick Milk Coconut Latte

  Old Buddha Thick Milk Coconut Latte is a coffee drink made by mixing espresso, thick milk, and fresh coconut milk. First extract espresso, then add thick milk and fresh coconut milk, stir well, and enjoy.
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  Premium Black Sesame Cheese

  Zhi Zhen Black Sesame Cheese is a dessert made primarily from black sesame. Roasted black sesame is ground into powder and mixed with glutinous rice flour, sugar, and water, then steamed. It has a deep brown color, smooth texture, and rich black sesame aroma.
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  Jasmine Flower Pastry

  Jasmine flower pastries are flaky desserts made from flour, lard, and sugar, filled with red bean or lotus paste and jasmine petals for fragrance. The dough is rolled thin, filled, shaped into small cakes, and baked until golden and crispy.
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  Lychee and Bayberry Drink

  The Litchi and Bayberry Drink is made primarily from fresh litchi and bayberry. Remove the pits from the litchi and take out the flesh. Wash the bayberries, then boil them together with rock sugar in a pot until the fruit becomes soft. Strain the mixture to extract the juice, dilute with an appropriate amount of water, and cool before serving.
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  Lotus Seed

  Lotus seeds are a dish primarily made from lotus seeds, typically soaked and then cooked or steamed. They can be prepared alone or combined with other ingredients such as red dates, silver ear fungus, and goji berries to create desserts or soups. Ice sugar or honey is often added during preparation for flavor, resulting in a soft and glutinous texture.
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  Sushan Ice Cream

  Sushan ice cream is a dessert made primarily from milk, cream, and sugar, which is stirred and frozen. It has a smooth texture and melts instantly in the mouth, often paired with fruits or nuts to enhance its flavor.

Reviews

• Vesper_12
  Even though it's a super popular spot, the service was honestly way better than I expected — someone actually walked us to our table. We got the two-person set, which came with a dessert platter mixing Chinese-style pastries and some Western-style mousse, all really good honestly. But the lychee and bayberry drink was the real star, so tart and refreshing, perfect for cutting through everything else. The outdoor courtyard has way more atmosphere than inside, though heads up, it gets pretty harsh in the afternoon sun so grab a spot in the shade. Price-wise, it's about average for a tourist area, like around 100 per person, and given the vibe and the food I'd say it's worth trying at least once. Definitely avoid weekend afternoons though, the line was insane when we passed by.