The summer of 2016 was unseasonably hot, especially at the Fu Shin Street Wet Market in Tai Po, in Hong Kong’s New Territories, where Chest’N Nuts & Dried Foods had called home for the last three years.
In this area with relatively low foot traffic, the shop’s offerings of traditional confectionery, preserved and dried fruit, and freshly roasted chestnuts were not pulling in enough business.
General manager Tse Yu-man’s solution? Infusing his bestselling staples, such as dried mandarin peel – or chun pei – into ice cream.
“Traditional snacks are an important part of Hong Kong culture, and ice cream is an all-time beloved snack, so why not have both?” he says.
Today, chun pei ice cream remains one of the shop’s bestsellers after ginger and chestnut flavours. Tse has also opened a second branch in Mong Kok.
Literally translating to “old skin”, these furled, sandpaper-textured, thick petal-like pieces were first used in dishes to impress emperors during the Song dynasty.
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