There are dog dew cakes, sandbags, new year cakes, dry pulp cakes, soda cakes, moon cakes and so on.
1, dog dew cake: Dog dew cake is made of claws sticking out at four corners. Each paw is covered with sesame seeds, baked in the oven and hooked out with a hook. It tastes very burnt, because it looks like a donkey's paw, so it is named "donkey's paw".
2. Sand steamed stuffed bun: Sand steamed stuffed bun is a unique pastry snack at the Yangtze River Port. The best way to make sandbags is to hook them up. When the sandbag he made is opened, you can clearly see that the layers inside are crisp, as many as five or six layers. Others use lard to make sandbags, and he uses sesame oil, paying special attention to the wind direction when mixing dough. He gets up in the middle of the night every day and keeps an eye on the wind. If it is the south wind, he will add less water to dry the noodles. If it is the north wind, add more water to the noodles and count them, because the south wind rises and the north wind closes the tide. After kneading the dough, he put a layer of sesame oil on it, then folded it up and kneaded it evenly. Repeat this for five or six times, and the dough will be put away for use. Barrel furnace is used to make sandbags, and its surface is shaped like a "chicken nest furnace", which is convenient for putting pots. There is a two-story wooden frame next to the stove, which is convenient for operating and placing utensils. The operation process is as follows: put clean pebbles (less than one inch in diameter) into an iron pan for preheating, and add cooking oil to stir the pebbles from time to time. When the pebbles are hot in the pan, shovel out half of them and put them into a spare pan.
3, rice cakes: rice cakes are also made of rice, but the practice is somewhat different from Zanren cakes. Zanren cake is made by grinding rice into powder, frying it until it is half-cooked, and steaming it, while rice cakes need to be fermented by hanging pulp. The fermented cake seeds have pearl eyes from top to bottom and have obvious rice wine flavor. When steaming, if you need a circle, put the iron ring (generally the size of a moon cake) in a steamer, spread a fine white cloth, and pour the hung rice paste into the iron ring with a ladle; You can also pour fine white cloth directly into the steamer, slightly cover it with red and green silk, and steam it in a boiling water pot for 20 minutes. Cut with lines, mostly rhombic; The rice cake is white in color, soft and sweet, and the powder meat is delicious. It is a seasonal snack in summer and autumn.
4. Dry pulp soda: Dry pulp soda is also praised by people. Liu Jinbao is famous for making dried rice paste. His ship is bigger than others. He grabbed the rice paste in the pulp basin with his hands and put it in the pot. A pot has four layers. The rice paste does not drop or flow, and it is dripping. After putting it on, cover the pot, listen to the sound of water in the pot, and instruct firefighters how to burn wood. After steaming, stop the fire and stew for a while, then use a spatula. The bottom of the cake is yellow and white, fragrant and sweet.
5. Half moon cake: Half moon cake is the traditional flavor of Lantern Festival every year. A few days before the Lantern Festival every year, people are busy sifting rice and grinding polished rice into powder. Little girls carry bamboo baskets along the slope of the river and pick up vegetables on the ground (that is, shepherd's purse or field vegetables) to make stuffing. Yingcheng people commonly call it "half moon" to celebrate the Lantern Festival, so this exquisite rice cake is also called "half moon cake". Which family made cakes and fed them to neighbors, close relatives and friends, wishing each other all the best in the New Year.