Visitors can taste the freshest milk from cows, either milked on the same day or the day before. The owner, Zhang Shu-Zhi, uses fresh and high quality milk to make ice cream bars, panna cotta, and milk steamed buns. The large amount of fresh milk used in the recipes creates a delicate texture and aroma. Skilled at preparing Hakka cuisine, Zhang also uses milk to make creamy seafood and milk hotpots, which are the two most popular dishes of the restaurant.