gordon cake pronunciation: qiàn shí gāo.

Originally, it was baked, dried and packaged to be crispy and delicious. Today’s gorgon cake is made from gorgon seeds and glutinous rice puffed powder and has a more delicate and chewy texture than the original Bazhen cake. Xitang Ping’an Tang Cake Shop.

The pastry chef with many years of experience in production produces Gorgon Cake, Osmanthus Gorgon Cake with a scent of osmanthus, and Pollen Honey Gorgon Cake, also known as (Pollen Cake), with a very unique scent. Walnut cake has the original flavor of walnuts.

Gorgon cake is also known as the first delicacy of Xitang snacks. People in the place of origin have a desire to try it first. Gorgon cake has very exquisite workmanship and unique taste. After many years of circulation, many ancient water towns and even Taobao have this type of Gorgon Cake.

Functions and effects: Tonify the spleen, nourish the kidneys, and strengthen astringency. It is suitable for children with chronic spleen deficiency diarrhea and kidney deficiency enuresis. What to avoid: Do not consume this product during colds and fever. Gorgon cake is a soft traditional pastry that was first made and passed down by the residents of Xitang Ancient Town, Jiashan, Zhejiang. It evolved from Bazhen Cake (Bazhen Cake has a history of 150 years in Xitang), which is made from eight kinds of Chinese medicinal materials.

Preparation method

1. Use 1000 grams of fresh gorgon seeds, add water to a pot and cook, then remove the shells, dry them and grind them into powder. If fresh product is not available, 500 grams of dried gorgon seeds can be used and ground into powder.

2. Add appropriate amounts of gorgon flour, rice flour and white sugar, add water and mix evenly, knead into a dough, then make gorgon cake as usual and steam until cooked. Take 2-3 pieces warm as a snack every morning and evening for 5-7 days.