Eating wet cakes is a popular dietary custom in Fujian during the Qingming Festival. Moisten cake dishes, commonly known as "moisten cakes" or "wipe cakes", are similar to spring cakes. Bake the thin dough, wrap all kinds of vegetables, roll it into a tube or pillow, and you can eat it.

According to legend, eating wet cakes was invented by the wife of Cai, a military official in Yungui and Huguang in the Ming Dynasty. Cai is a golden man. During his tenure as governor of Yunnan, Guizhou and Huguang, he was busy with his official duties and often neglected to eat. Mrs. Cai rubbed flour into the skin, wrapped all kinds of dishes and filled Cai's stomach while he was working. Because of its simple production and delicious taste, the cake-moistening dish gradually spread.

Quanzhou's cake-moistening dishes are relatively simple to make. They are baked into thin skins with flour, spread out when eating, and then rolled with shredded carrots, shredded pork, fried clams, kohlrabi and other dishes. When eating, you can dip in sweet noodle sauce or hot sauce, which is tender, crisp and sweet, mellow and delicious.

Jinjiang's "cake-moistening dish" is more complicated, and its main ingredients are even more varied. There will be a table full of peas, bean sprouts, dried beans, fish balls, shrimps, diced meat, fried oysters, radish dishes and so on. There are also some ingredients: crispy seaweed, shredded fried eggs, peanut seasoning, radish, shredded garlic and so on. When eating, you must have two "wet cake skins" to hold such rich content.

The "cake-moistening dish" in Xiamen is more complicated. In addition to the main ingredients used in Jinjiang, bamboo shoots, fish, fried flat fish, fried leeks, mustard, hot sauce, sweet sauce and so on should be added.

People who are picky should drink a little soup before eating "moist cakes" Traditionally, they eat Quanzhou's famous beef soup to moisten their stomachs.