Sachima is a specialty of northeast China.

Shakima, also known as Saqima, Shakima, Shakima, Sazima, is a sweet pastry specializing in Manchu. Originating from the offerings of the three mausoleums in Guanwai during the Qing Dynasty, Shakima became popular in Beijing after the Manchu entered the Qing Dynasty in 1644 and changed its name to Shunzhi, and was made from rock sugar, cream, and white flour.

Sachima characteristics

Sachima is deep-fried food, with a color of beige, fluffy and soft texture, sweet and delicious, cinnamon honey aroma rich characteristics. Sachima is divided into two factions of the north and south, the northern faction of the sachima is large, hard, brittle taste, the surface is generally attached to the sesame; the southern faction of the sachima, also known as the Canton style sachima, the taste is more fluffy and crispy. The two factions of saqima are made differently and with different ingredients. Saqima has a color of beige, fluffy and soft texture, sweet and delicious, cinnamon and honey aroma characteristics.