1. Begonia cake

Begonia cake is one of the dessert recipes. It was created in the Qing Dynasty. It became famous because the shape of the cake resembles a crabapple flower. It later gradually became one of the traditional cake snacks in Jiangnan. one. Like plum blossom cake, it is a colorful snack with a long history, sweet and delicious, especially hot.

2. Plum Blossom Cake

Plum Blossom Cake is a famous specialty snack in Nanjing, Suzhou, Wuxi and other Jiangnan areas of Jiangsu. It originated in the Ming Dynasty and developed into the most famous traditional cake snack in the Jiangnan region by the Qing Dynasty.

It is said that when Emperor Qianlong went to the south of the Yangtze River, he saw that it was shaped like a plum blossom and had an attractive color, so he tasted it. It is sweet but not greasy in the mouth, moderately soft and crispy, and has an endless aftertaste. It is better than the royal desserts in the palace, and I applaud it. Because it is shaped like a plum blossom, it was named plum blossom cake, which has been passed down to this day. Plum Blossom Cake is similar to Begonia Cake, golden in color, soft and delicious, and suitable for all ages.

3. Bean paste cake

Bean paste cake was created in the late Qing Dynasty and is a traditional pastry in Quwo area. Made from peas, gardenias, and persimmons. According to legend, after the Taiping Rebellion conquered Jiyuan, Henan, they recruited local young men and led their troops northward to capture Jincheng, Changzhi and other places, and then continued to advance towards southern Shanxi.

When the troops were stationed in Quwo, some disabled soldiers from Jiyuan saw the fertile land, beautiful scenery and prosperous market in Quwo, so they lost their homesickness and stayed in Quwo, where they started a bean paste cake business to make a living.

4. Mung bean cake

Mung bean cake is one of the traditional pastries and is a summer snack. According to legend, ancient Chinese ancestors, in order to seek safety and health, would eat foods such as rice dumplings, realgar wine, mung bean cake, and salted duck eggs during the Dragon Boat Festival.

According to taste, it can be divided into southern and northern styles. The northern style is Beijing style, which does not add any oil when making. Although it is soft in the mouth, it has no oily feeling; the southern style includes Su style and Yang style, and requires Add oil to make the taste soft and delicate.

5. Fish cakes

Fish cakes originated in the Chu region during the Spring and Autumn Period and the Warring States Period, from Yichang to Jingzhou in Hubei Province today, and are commonly known as Chuyi flower cakes. It is a food processed and steamed using surimi, eggs and pork as the main raw materials. It is fresh and tender in the mouth, fragrant and delicious, rich in nutrients, suitable for all ages, and is a top quality food for entertaining guests at folk banquets.