Spotted dick

Among dozens of kinds of cakes, plum cakes blooming like plum blossoms can be recognized at a glance. There are fillings such as bean paste, fresh meat and roses, and the surface is covered with red and green silk and melon seeds. The careful pastry chef handed you a small piece of paper and kindly told him to "bite slowly and be careful not to burn bubbles in his mouth".

Haitang cake

Slightly smaller than plum blossom cake, the shape of flowers, amber syrup, is also the filling of bean paste. Seven mold holes are spliced into a beautiful seven-petal begonia flower, and five colors such as shredded fruit, melon seeds and sesame seeds are added. There was a poem that praised: "Begonia cake is a package of feelings, and it hurts Lang Zhinong to send it."

Onion lard cake

The onion cake, which is the deepest in the memory of the old Suzhou people, is white and crystal clear, crispy and tender with onion fragrance, soft and moist, oily but not greasy. In the past, in the era of material scarcity, the fat lard cake of pie or fried dough sticks was undoubtedly a breakfast to supplement oil, water and nutrition. You can eat it directly or cut it into small pieces and cook it with pumpkin.

Money cube cake

There are two kinds of square cakes in the Su-style cake group: the big one and the small one. But no matter which one, it is a veritable square with neat edges and corners and the stuffing in the middle. The taste can be vegetarian, salty and sweet. Mint, rose, bean paste, pumpkin and fresh meat can all be used as stuffing, and the color comes from the inside.

Baiguo honey cake

Honey cake, as sweet as sugar, has a very festive name. In the early years, Suzhou people always brought a box of 100-fruit honey cakes when they visited relatives and friends during the Spring Festival, which was a noble gift. Now, the 100-fruit honey cake is wrapped with walnut kernel, pine nuts, dried plums, rose sauce and other fruit materials, and the taste is more abundant.

Dingshenggao

Two big cakes with thin middle have always played an important role in Suzhou folk housewarming, building houses, birthdays and other happy events. Ding Sheng cake not only tastes good, but more importantly, it tastes good.

Pine nut yellow thousand cakes

Pine nut yellow thousand cakes are seasonal cakes in late spring and early summer with rice as the main raw material. Take a bite, soft and delicate cotton, the fragrance of pine nuts and the sweet smell of caramel fill your teeth. A long time ago, famous pastry shops had a fixed number of pine nuts and yellow thousand cakes every day, and they could not eat them unless they got up early.

Salt and pepper pine nut cake

Cake blocks made of glutinous rice and stem rice are placed on both sides, and salt and pepper pine nuts or other fillings such as jujube rosin and purple taro are sandwiched between them. Different accessories can be selected according to taste.

Guaziren rose cake

When it comes to pulling cakes, people first think of Suzhou's famous "jujube paste pulling cakes". In fact, it is called "cake pulling" because it is picked up, pulled apart and sent to the mouth with chopsticks when eating. Because different auxiliary materials are produced in different seasons, there are many different kinds of cakes. Such as melon seed rose cake, pine nut pumpkin cake, mint cake, etc.

Rectangular sweet rice cake

Thin flake, snow-white color, occasionally a little osmanthus, roses, pieces of broken into the entrance, soft and sweet. The most amazing thing is that it can be hidden for a long time. After a little pondering, I know that this small piece of cloud cake is very exquisite, such as rough glutinous rice flour, which usually needs to be stored for about half a year before it can be dried and used.