This kind of cake is one of the famous traditional flavors in Jilin Province. It was created by Li Liangui in Lishu County in 1984. After his stepson Li Yao moved to the store in 1980, it was named as a high-quality flavor variety by Jilin Provincial People's Government in 1980. More than 10 kinds of traditional Chinese medicines are used in the bacon. The cake is made by adding flour and seasoning to cook the meat's soup oil to make it soft and crisp, and then spread it in the cake. Its characteristics are: bacon skin is reddish brown, strong corrosion resistance, fat but not greasy, thin but not firewood, and long aftertaste; The pie is golden in color, shaped like a full moon, with distinct layers, soft outside but not hard inside, soft but not sticky. If you use meat to make a cake, the smell of meat will invade the cake, and the cake will be delicious and fragrant. When it is eaten with shredded onion, batter, rice and mung bean porridge and jujube water, it has a unique flavor and has the functions of relieving boredom, relieving summer heat, strengthening spleen and stomach and helping digestion.

Cake ingredients: 500g refined flour, boiled broth oil 1 10g refined salt and pepper noodles. Methods: 50g refined flour, refined salt and pepper noodles were used to make soft cakes. Mix flour with warm water and knead into dough for a while. Roll five pieces of dough into a rectangle, spread soft pastry, wrap it into a square from one end, press the four corners with your fingers into a round green body, roll it into a round cake, brush it with oil, bake it, and cut it into two halves.

Bacon ingredients: pork, clove, nutmeg, cinnamon, Amomum villosum and refined salt, monosodium glutamate, pepper, star anise ginger, onion and sugar.

Method: Boil veal with skin in a boiling water pot, take it out, put it into a fresh soup pot, add seasoning, put it into a bear's paw mold after cooking, wrap it with white gauze, compact it, and put it into a soup pot together with the bear's paw mold after molding. Remove blood from pork and old hen meat, put them into a soup basin, add fresh soup and various seasonings, and steam for 3 hours. After taking the veal out of the drawer, remove the gauze and buckle it in the center of the big plate with the cabbage, which is the bear's paw. Thicken with the original soup, beat in the clear oil, pour in the sesame oil, and pour it on the bear's paw-shaped meat.