Polydish city guide

Best Tshuah-ping in San Francisco

“A wide mound of ice shavings with toppings that shift with the season—mango in summer, strawberry in winter.”

Tshuah-ping

What the real thing tastes like

Tshuah-ping (Taiwanese Hokkien: 礤冰 or 剉冰; Tâi-lô: tshuah-ping) or Tsua bing, also known as Baobing (Chinese: 刨冰; pinyin: bàobīng) in Mandarin, is a shaved ice dessert introduced to Taiwan under Japanese rule, and then spread from Taiwan to Greater China and countries with large regional Overseas Chinese populations such as Malaysia and Singapore. It is especially popular in Taiwan where the dish has a variation called xuehua bing (雪花冰), in which the ice is not made out of water but milk. The dessert consists of a large mound of ice shavings with various toppings on top. A wide variety of toppings exist, but the most common ones include sugar water, condensed milk, adzuki beans, mung beans, and tapioca balls. Fruit are also used according to the season. Mango baobing is typically only available in the summer, while strawberry baobing is available in the winter. Traditionally, these shavings were created by hand using a large mallet to crush ice or a blade to shave ice. Now, most stores

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Tshuah-ping is a shaved ice dessert that arrived in Taiwan during Japanese rule and never left—it's now woven into the fabric of the island's summer eating. A mound of ice shavings gets crowned with whatever the season offers: adzuki beans, condensed milk, tapioca, fresh mango in July, strawberry in winter. The texture matters deeply here; machines now create those fine, feathery shavings that modern shops depend on, though the hand-hewn version using mallet and blade still echoes in how people remember eating it.

Order it here when it has

  • versatile topping range
  • seasonal availability
  • fine ice texture
  • regional popularity across Asia

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