Nowadays, Fuling cakes in Beijing have inherited the traditional method handed down from the imperial dining room of the Qing Dynasty, and have been continuously improved in materials and processing. Each extremely thin crust is just like the wrapping paper of stuffing, and the die-printed pattern on the surface of the crust is clear, exquisite and unique, and more artistic. Therefore, it is famous all over the country for its good quality and delicious taste.
Poria cocos cake, a specialty of Beijing, was originally a court food in the late Qing Dynasty. Later, this kind of tuckahoe sandwich cake was introduced to the people and became a popular snack in Beijing. However, before liberation, only a few vendors in Dong 'an market operated, and the number was very small. After liberation, the government unified management, so that many flavor foods have been restored and developed.
Daoxiangchun, a well-known Nanwei food store with a history of more than 60 years, specializes in making tuckahoe cakes in Beijing as one of the key self-produced and self-sold varieties in our store. The sandwich cakes produced in this shop are exquisite in material selection and fine in workmanship. The crust baked with high-grade starch is as thin as paper and as white as snow, and the sandwich is made of a variety of nuts, supplemented by osmanthus fragrans, honey, white sugar and pure Yunnan-Guizhou Poria powder, which is sweet and delicious, instant in the mouth, refreshing and palatable. And is low in price, and can be used as health food for regular consumption. At present, there are many places in Beijing that produce tuckahoe cakes, especially Daoxiangchun products.