The Modern Ice Pop, known in Chinese as "Madier Binggun," is a famous frozen treat from Harbin, Heilongjiang Province. It was first introduced in 1906 by a Russian businessman who opened the Modern Hotel (Madi'er Hotel) in Harbin. The ice pop was originally made for the hotel's guests using a secret European recipe. Over time, it became a beloved local snack, especially during Harbin's freezing winters, when locals would enjoy eating ice pops outdoors in sub-zero temperatures. Today, the Modern Ice Pop is one of Harbin's most iconic foods, with long lines of customers waiting to buy one even in winter.
Preparation Steps
Making the Base: Fresh milk, cream, sugar, and eggs are mixed together to create a smooth, rich base.
Freezing: The mixture is poured into molds and frozen at a very low temperature. Unlike many modern ice creams, the Modern Ice Pop contains no artificial additives or preservatives.
Storing: The ice pops are kept frozen until served.
Serving: The ice pop is served simply, wrapped in paper, with no fancy packaging—just pure, creamy goodness.
Review and Appreciation
The Modern Ice Pop is loved for its simple, pure, and creamy taste. It is not too sweet, with a rich milky flavor and a smooth texture that melts in the mouth. It is a nostalgic taste of Harbin's history.