The authentic poplar nectar recipe is: 100 grams of sago, half a mango, half a red grapefruit, 200 grams of milk, 200 grams of coconut milk, and an appropriate amount of sugar.
Yangzhi Manna is a specialty dessert of Hong Kong, first created by Hong Kong Lei Garden Restaurant in 1984. Yangzhi Manlu refers to a Hong Kong-style dessert, formerly known as Mango Sago. The required ingredients are grapefruit, mango, sago, and coconut milk. The main cooking process is boiling.
Yangzhi Manlu is a Hong Kong-style dessert with a history of about 30 years. Such an elegant name has already surpassed "sago dew", "red bean ice" and "old popsicle" in terms of style. .
The core of poplar nectar production is mango. Because the original name of Yangzhi Manlu is Mango Sago Dew, sago is just a supporting role in this dessert, and mango is the protagonist. Even if you master the recipe, if you use bad mangoes, the taste will be much different.
Naming story.
It is said that in the 1980s, the manager of Lei Garden Restaurant in Hong Kong felt that the dish names on the menu were too vulgar and did not fit the temperament of a high-end restaurant. In order to make the names of restaurant dishes attractive to diners, they should be fashionable and distinctive. So, the manager racked his brains to name the restaurant's dishes.
One of the desserts is called Mango Sago, which is a refreshing sugar drink often sold in the streets of Hong Kong during the hot summer. But the manager felt that the "street food"-like name of Mango Sago was too tacky! The manager decided to change the name to an elegant one.
The manager was racking his brains to change the name. Suddenly the manager saw an allusion: It is said that in ancient times, a village in Guangdong suffered from a once-in-a-century high temperature drought. The heat wave was rolling, the rivers dried up, and there was no water to drink. The villagers They were all hungry, thirsty and suffering from heat stroke, and were in danger of death.
At this moment, Guanyin Bodhisattva passed by the village and saw that the villagers were about to die of thirst. He immediately took out the nectar water from the vase with the willow branch in his hand and sprinkled it into the sky of the village. It rained heavily in an instant, saving the villagers in the drought-stricken area.
This allusion made the manager excited. Mango sago is a dessert that relieves summer heat. It reflects the allusion of Guanyin Bodhisattva’s nectar from poplar branches relieving the villagers from heat, so he changed the name of mango sago to: Yang Branch nectar. This name is auspicious and nice, so it is very popular.
From then on, Yangzhi Manlu ranked first on the menu of Lei Garden Restaurant in Hong Kong. Other restaurants followed suit and introduced it to Taiwan and Singapore, becoming popular in Southeast Asia. Later, it was introduced to Guangdong, and now everyone in China Milk tea shops in every city have poplar nectar as a drink.