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In 1888, an enterprising man in Beijing called Wei Hongchen learned the skills of cheesemaking from a friend working in the royal kitchen of the Qing Dynasty (1644-1911) court.Wei brought cheese desserts from the imperial court to the general public, soon acquiring the nickname "Cheese Wei" and attracting celebrity customers, including writers Lu Xun and Liang Shiqiu.
Cheese Wei's signature dessert was He Wan Lao - literally meaning "cheese fits the bowl" - a bowl of soft cheese that remains there even if the bowl is turned upside down.Other desserts include Canton-style double-layer milk custard and Beijing yogurt. Fu has adapted recipes to suit local people's tastes, so those milk products are not too sweet nor thick.