Product name: Moss Thousand Layer Cake

Product Origin: Ningbo

Product Features: Good color and aroma, crispy and mellow taste, extremely crispy, Moderately sweet and salty, fragrant

Product introduction: Its raw materials are mainly flour, with heavy sugar, sesame, peanuts and an appropriate amount of moss powder. After twelve cake-making processes, it is especially delicious. Attention must be paid to the last step of baking, and the heat must be appropriate to produce food with good color, flavor and flavor. Thousand-layer cake is about two centimeters thick, with at least twenty-seven overlapping layers. It is crispy, mellow, crunchy, moderately sweet and salty, and fragrant.

Product history: Thousand-layer cake with moss and vegetables is a local specialty of Fenghua Xikou. It, together with Fenghua taro heads and peaches, are collectively known as the three treasures of Fenghua food. The originator of the Thousand Layer Cake is Wang Yongshun, who was founded in 1878, the fourth year of Guangxu in the Qing Dynasty, which has a history of 120 years ago. In the 1984 Ningbo pastry competition, Xikou Thousand Layer Cake ranked first. In 1986, Prince Sihanouk and his wife came to Xikou for sightseeing and praised it repeatedly after eating it, even calling it the royal palace restaurant. Currently, there are many shops making mille-feuille pancakes in Xikou Town. Almost every shop sells them freshly made, and the packaging is becoming more and more exquisite. Almost every shop has an authentic brand. Here, Xikou's "Wang Maolong" brand and Xikou Grain Pipe's "Qianzhang Feizhu" brand are the most recommended.