Soft cakes are one of the most representative delicacies in Mianhu Town. They are snacks for family sacrifices or wedding banquets, and also gifts for the elderly. During Mid-Autumn Festival and Spring Festival, the market is always in short supply.

Traditional batter soft cakes are filled with mung beans. Soak high-quality mung beans for more than an hour, steam them in a pot, cool them, fry them again and peel them, and finally mash them and add sugar. Soft crust is made of glutinous rice flour. Pour the rice paste into a bamboo basket covered with leak-proof cloth and steam it in water, then pour out the dough and knead it. Deep-fried soft cake, the skin is delicate and tender, the inside is crisp, take a bite, and the mouth is fragrant.

2. Mianhu Egg White Cake

As early as the Ming and Qing dynasties, the sugar industry in Mianhu was very prosperous, and sugar was also used as the main filling of Mianhu egg white cake. "Egg" means egg, but it borrows egg's name. In fact, there are no eggs in the omelet, but it can still be baked as soft as a cake, thanks to the unique "fermentation" process. Flour, water, sugar and yeast are mixed, and after full mixing, they will have a wonderful reaction and emit a faint sour taste.

The most important way to bake an omelet is to control the heat. In order to control the heat, the producer will spread a layer of furnace ash on the burning charcoal, and add a layer of iron sheet for heat insulation when the temperature is high, so that the omelet can be baked evenly and slowly, so that the skin is golden, crisp and fragrant, and the inside is fluffy and soft.

3. batter hexagonal cake

The traditional food hexagonal cake is rich in fillings, such as white radish and leek, mixed with delicious shrimp skin, taro and soybeans, mixed with spiced powder and pickled with salt and other seasonings. Traditional batter is added with indica rice flour and corn flour, and poured into a hot hexagonal mold. Spread the stuffing, cover with starch paste and fry in the pan. Don't wait too long, the hexagonal cake will float in the oil pan.

4. Mianhu Guading

Mianhu Guading is a traditional local dish of Mianhu in Jiexi, Guangdong Province, belonging to Chaozhou cuisine. It is made of high-quality wax gourd and white sugar, and has a production history of hundreds of years. Mian Hu gua Ding is full of sugar absorption, dry outside and moist inside, white and crystal clear, crisp and sweet without residue, and enjoys a good reputation overseas.

5. Potato powder.

As the name implies, it is a kind of jiaozi with potato flour as the skin and vegetables as the stuffing, also called "vegetable jiaozi". The production technology of potato vermicelli is quite exquisite. First of all, the potato flour used to make crusts should be ground into powder with sweet potatoes produced after October and a half of the local lunar calendar, so that the crusts made will be elastic and elastic.

There are several kinds of fillings, such as leek stuffing, Chinese cabbage stuffing, radish stuffing, thick stuffing, fresh bamboo shoots stuffing, pumpkin stuffing and so on. Chop and stir before adding seasoning. According to different fillings, different seasonings are added. For example, local leeks are used as fillings, and shrimp skins are added in addition to the necessary seasonings to make them fresh and sweet; Pumpkin stuffing is made of Hainan cantaloupe, and adding peanuts and a little salt will make the stuffing sweet.