Four Seasons Sū 2.0 (Mochi Shortcake) 千层四季酥 (V, GF)
Do you remember the Four Seasons Sū from Chef Jing a couple of years ago during the Chinese New Year? They are coming back! This time, Chef Jing is experimenting something new. You will have the Sū option in our previous offerings, as well as an option with a trending dough style called “ a thousand layers Sū “. No matter which one you pick, we hope this Sū set will bring you and your family joy this New Year.
Three batches are reserved for the next few weekends for your pick-up or delivery. Thank you for your patience and support!
Package:
Pre-packed
Main Ingredients:
Spring ( Red ): Inspired by the nostalgic flavor of “Cantonese Wife Cake” : Winter-melon, coconut, sesame, mochi. Mild sweet with light earthy note.
Summer ( Green ): Inspired by the traditional “Longjing Tea Cake ”from the city: Lily bulb, mung bean, Longjing tea leaves, white chocolate. Sweet with bitter and grassy note.
Autumn ( Yellow ): Inspired by the Chinese folk medicine “Autumn Pear Paste” whose history can be traced back to Tang Dynasty and the beloved Taiwanese dessert “Pineapple Cake. Pears are considered a major healing food for the Autumn season in Chinese Medicine: Pear, pineapple, osmanthus. Citrusy with sweet note.
Winter ( Black ): Inspire by the Imperial-Style dessert “Royal Chestnut Cake” which is believed to be enjoyed by the emperors from Qing Dynasty: Chestnut, ginger, Pu’er tea leaves, chocolate, mochi. Sweet with pungent note.
Storage Tip: Best consumed within 3 days of opening; store in an air-tight container or a freezer-safe zip-lock bag at room temperature; store in an air-tight container or a freezer-safe zip-lock bag for up to 3 weeks in a freezer.
Food & Culture
FOUR SEASONS Sū or 四(Sì)季(Jì)酥(Sū)
Chef Jing’s Vegan Mochi Shortcakes: A Shortcake of “Year,” A Bite of “Life” Inspiration: Rice cake — a sticky block prepared from steamed glutinous rice — is one of the most popular in East Asian (Lunar) New Year cooking repertoire…
Meet the Chef
Jing Liu
Guest Chef and Recipe Designer
Guest Chef Jing, a member of the Chinese Street Market talent pool, was born and raised in Guangdong province, China, where dim sum is a part of the day-to-day lifestyle. She moved to the UK during her teens to study and obtained her master’s degree from the University of Manchester (Business School). She then worked in the financial consulting industry at a Big 4 Forensic Firm and a well-known international non-profit organization in Washington, DC. She later decided to pursue her passion in food and cooking, and underwent training at Le Cordon Bleu Paris, where she received the prestigious Grand Diplôme in French Cuisine and Pastry. Now she is a food blogger, showcasing original recipes through various social media platforms, such as Instagram, Youtube, and Wechat. Her recipes are designed to be easy to follow, incorporating her professional techniques and always aiming to source sustainable ingredients. Jing, who has a five-year-old son, devotes much of her efforts these days to developing recipes for children’s nutrition, with a goal of making children’s snacks and desserts healthier.
In her cooking style, Jing will show you different techniques. She will share the western techniques she brings into her otherwise traditional preparation process. She hopes that you’ll be able to take away from her cooking a fun dish to make on your own.
