Shaqima, a famous palace attraction, comes from the ethnic minorities in China. It tastes sweet and soft, golden in color, sweet but not greasy, melts in the mouth, tastes fragrant and rich in nutrition. This is a Manchu language. Saqima is a Manchu transliteration, which originally meant to dip a dog's chest in sugar.

Saqima's method is to mix flour with egg white, milk and sugar into paste, put a spoon on the oil pan, fry the batter into vermicelli-like things, then press it with honey in the mold, steam it a little, sprinkle cooked sesame seeds or melon seeds and green silk on it, and cut it into long slices with a knife. Shaqima also wrote Shaqima, Shaqima, Shaqima and Sazma.

A particularly sweet cake

Hong Kong people call it "Ma Zi", which is a dessert with Manchu characteristics. The method is to fry noodles, mix them with sugar, and then cut them into small pieces to eat. Saqima has the characteristics of beige color, crisp and soft taste, sweet and delicious, and rich fragrance of osmanthus honey. Shaqima became popular in Beijing after Manchu entered the customs and became one of the four seasons cakes in Beijing. This was an important snack at that time.

I used to write Shaqima and Selima in Beijing. Saqima uses eggs, oil and flour, finely cuts and fries them, and then stirs them with maltose and honey, so it is called "dipping in sugar". In recent years, through the exploration of the production technology and folklore of the food "Fengbing", it is found that this food is an extension of Shaqima, and local residents even regard this kind of Fengbing similar to Shaqima as one of the Mid-Autumn Festival tributes.