At that time, the cake was made by the wife of a Chaozhou native, so it was named "wife cake". The authentic Chaozhou "wife cake" is wrapped with winter melon jelly, so it is also called "winter velvet cake". Just like there is no fish in the fish-flavored shredded pork, there is no wife in the wife cake, but why is the popular wife cake called wife cake? There is not only one theory about the legend of wife cake. It is said that in Guangzhou at that time, there was an old teahouse built in the late Qing Dynasty, which was famous for its various snacks and pastries.

One day, a dim sum chef from Chaozhou brought all the famous dishes from this teahouse home to his wife. Unexpectedly, after my wife ate it, not only did he not praise the tea cakes in the store for being delicious, he also said that the tea cakes in the tea room were too bland and tasteless, and they were no better than my mother’s winter melon wedge tea cakes.

The chef was shocked when he heard it. He couldn't believe it, so he asked his wife to make a "winter melon wedge" for him to try. His wife made a unique "winter melon wedge" with winter melon wedges, sugar and flour. When the Teochew chef ate it, it tasted really sweet and fragrant. He couldn't help but praise his wife's hometown dessert for how delicious it was.

The wonderful taste of "wife cake" comes from the thin pastry as thin as tissue paper. Chef Liu Zhenan said that it takes a lot of time to figure out this level of production. First, we should separate the water and oil dough from the puff pastry. Put the water and oil bread into the pastry, open and fold it up. Repeat several times. Taking advantage of the immiscibility of water and oil, people have a clear understanding of crispness and layering. The chef said that the entire process must be done with even force, and the dough must not be broken. If the two kinds of dough are put together, the layering will be lost.