Fuling cake, also known as Fuling folder cake, is a nourishing traditional name in Beijing, and this cake is the best to promote Daoxiang Village. The pancake is made of poria cocos cream and white flour, with candied pine cones and broken kernels evenly dissolved with honey and sugar in the middle. Its shape is like a full moon, as thin as paper, as white as snow, delicious and sweet, and its flavor is unique.

As early as 800 years ago, there was a record in the Southern Song Dynasty's Confucian Family: "Poria cocos, white flour, water, and yellow wax." But this kind of wax-fried cake is not delicious. At the beginning of Qing Dynasty, some people put forward the idea that "cakes are expensive but loose, and cakes are good for thinness", so later cakes became thinner and thinner.

During the Qianlong period, the cakes made by Kongfantai family in Shandong Province were "as thin as cicadas' wings and extremely soft and greasy". There are also "30 small tin canned cakes made by Qin people, called' cakes'", which are also very thin. Then, people were not satisfied with its bland taste, and then they added sweet stuffing made of various nuts, osmanthus and honey, that is, poria cocos cake with two cakes together and stuffing in the middle. This kind of Poria cocos is rich in Gui Xiang and nutrition, and has nourishing effects such as calming the nerves and invigorating the spleen.

According to legend, once Empress Dowager Cixi was ill and didn't think about diet, the chefs racked their brains and selected several kinds of traditional Chinese medicines for invigorating the spleen and appetizing, and found that Poria cocos produced in Yunnan and Guizhou was sweet and flat, and it was beneficial to the spleen and calming the nerves, promoting diuresis and infiltrating dampness. Therefore, pine nuts, peach kernels, sweet-scented osmanthus and honey are used as the main raw materials, and a proper amount of poria powder is added, and then the crust is baked with fine starch, and the sandwich pancake is made by meticulous work. Cixi was very satisfied after eating it. And often give this cake to palace ministers. Therefore, Fuling cake was worth a hundred times more and became a famous point in the court at that time. Later, this kind of cake was introduced to the people and became a snack with Beijing flavor.

Nowadays, Fuling cakes in Beijing have inherited the traditional method handed down from the imperial dining room of the Qing Dynasty, and have been continuously improved in materials and processing. Each extremely thin crust is just like the wrapping paper of stuffing, and the die-printed pattern on the surface of the crust is clear, exquisite and unique, and more artistic. Therefore, it is famous all over the country for its good quality and delicious taste.