The Dacige pastry shop began in the third year of Baoqing in the Southern Song Dynasty (1227 AD). Although Dacige pastries have a long history, are passed down from generation to generation, are delicious and unique in flavor, at the beginning in history, only the emperor, ministers, Dacige monks, etc.

Only a few people can enjoy it.

Dacige pastries include two categories: pastries for external use and pastries for internal use. They pay attention to eating and baking them now, with good taste and unique flavor.

Pastries for external use are mainly used for tribute, gifts, rewards, etc.

Pastries for internal use are divided into five categories: seasonal pastries, perennial pastries, door-to-door pastries, banquet pastries, and seasonal pastries, each of which has its own unique characteristics.

Seasonal pastries are made according to the blooming seasons of flowers, including vine flower cakes and lily cakes in spring; mint cakes and mung bean cakes in summer; chrysanthemum cakes and osmanthus cakes in autumn; radish cakes and bean paste cakes in winter.

The year-round pastries include Dasuhe, chrysanthemum cakes, lily cakes, etc.

Door-to-door pastries are specially prepared to entertain guests at your door, such as cups and marshmallows.

Banquet pastries are made according to the nature of the banquet. For example, birthday banquets use "Shou" cakes, "Ruyi" cakes, etc.

Holiday cakes include Lantern Festival, moon cakes, etc.

Nowadays, with the increasing improvement of people's material life, in order to enable more people to taste Dacige pastry, the descendants of Dacige pastry personally take charge of secret recipes, teach skills and train talents, so that this traditional flavor pastry with a long history can be more popular.

Good inheritance and development.