Ying X.
Google
Established in 1968, this long-established shop makes all its ice cream in-house. Not only are the portions generous, but the texture is also incredibly smooth and silky, without any icy crystals or a hard, frozen consistency. Holding it or tasting it gives a substantial, high-quality feel. However, the consequence is that even the staff struggles to scoop it out with their spherical ice cream scoops, let alone the disposable plastic spoons provided to customers.
Green Tea: The highest praise Chinese people can give for desserts—not sweet—and it truly tastes like green tea, not matcha. The refreshing bitterness was incredibly pure, even bordering on slightly bitter, which is extremely rare in the US.
Vanilla Peanut Butter: Very milky, but extremely salty, like eating peanut butter spread on bread. The vanilla flavor was almost completely masked.
Coconut & Cream: I've always trusted American coconut ice cream, but this time it was a bit of a disappointment. The cream completely overshadowed the coconut, so much so that it took me a long time to recall what flavor I actually ordered.
Ube: One bite brought back childhood memories, exactly the same as the ube flavor Wuyang五羊 ice cream cone. It was so touching 🥹 I didn't order this in the end since I want to try more flavors as possible. I don't know why, but ube flavor seems to be gradually fading in China…
Blueberry Cheesecake: The initial taste was a rich, sweet cream, with a refreshing hint of blueberry tartness in the aftertaste. It's pretty good, but honestly, it's not particularly outstanding.
Banana Peanut Butter Chunk: The staff recommended this signature dish, and it once again made me realize how subjective taste can be… It's on the sweeter and saltier side, with a very strong flavor, but more importantly, it has a noticeable artificial banana flavor.