Fang cake, a famous snack in Wuxi. In 1943, Wang Yuqing, the master of Liufangzhai in Chong'an Temple, introduced Huzhou Dafang Cake and modified it. Use a special square wooden template to sift the cake powder into the square cake to make it appear concave. Add fresh meat, bean paste, vegetable lard and other fillings respectively, then sift a layer of cake powder, scrape it flat, and cut it into pieces with a knife. Line, put in a cage and steam over high heat. The cake is white in color, soft in texture, plump in filling, and has a strong Jiangnan flavor. (Wuxi)