In Suzhou, the allure of cake dumplings is quite great. Old Suzhou people have had the experience of queuing up to buy cakes at time-honored brands.

There are many varieties of Su-style cakes, with full taste and exquisite craftsmanship. They are still made by hand today and are fragrant, sweet, soft and glutinous.

Today I have listed ten kinds of cakes for you. How many have you tried? Plum Blossom Cake. Among the dozens of dazzling cakes, plum blossom cakes that look like plum blossoms can be recognized at a glance.

It is filled with bean paste, fresh meat, roses and other fillings, and the surface is sprinkled with red and green silk and melon seeds.

The attentive pastry chef puts it on a small paper and hands it to you, while kindly telling you to "bite slowly and be careful not to create bubbles in your mouth."

Begonia cake is slightly smaller than plum blossom cake. It has the shape of a flower, amber syrup, and bean paste filling. It has 7 mold holes to form a beautiful crabapple flower with 7 petals. It is also topped with shredded fruit, melon kernels, and sesame seeds.

Waiting for five-color embellishment.

There was once a poem praising it: "The crabapple cake is so good that Nong personally wraps it up and sends it to Lang Zhinong, who has broken his heart."

Scallion Lard Cake The Scallion Lard Cake that old Suzhou people remember best is white and crystal clear, crispy green onions, soft, waxy and moist, oily but not greasy.

In the past era of material scarcity, the fat lard cake, sandwiched with flatbread or fried dough sticks, was undoubtedly a filling and nutritious breakfast.

In addition to being eaten directly, it can also be cut into small pieces and cooked with pumpkin.

The square cakes in the Suzhou-style cakes come in two sizes.

But no matter which kind, they are all truly square in appearance, with neat edges and corners, and the center of the filling.

The taste can be meat or vegetarian, salty or sweet. Mint, rose, bean paste, pumpkin, fresh meat, etc. can be used as fillings, and the color comes out from the inside.

Fruit honey cake, honey cake, is as sweet as sugar and has a very festive name.

In the early years, when people in Suzhou visited relatives and friends during the Chinese New Year, they brought a box of honey cake, which was considered a noble gift.

Today's honey cake is wrapped with walnut kernels, pine nuts, dried green plums, rose jam and other fruit ingredients, and has a richer taste.

Dingsheng Gao, which is large at both ends and thin in the middle, has always played an important role in people's relocation, house building, birthday celebrations and other happy events in Suzhou.

Dingsheng cake not only tastes good, but more importantly, it has a good taste.

Pine nut yellow cake. Pine nut yellow cake is made from rice as the main ingredient. It is a seasonal cake in late spring and early summer.

Take a light bite, and the soft and smooth texture fills your teeth with the fragrance of pine nuts and the sweetness of caramel.

A long time ago, a famous cake shop had a daily quota of pine nut yellow cakes, and you had to get up early to get them.

Pine nut, pepper and salt sandwich cake. Place the cakes made of glutinous rice and stem rice on both sides. Sandwich the salt and pepper flavored pine nuts, or other fillings such as jujube, pine lard, purple taro, etc. You can choose different supplements according to your taste.

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Melon seed kernel and rose pulled cake. When people think of pulled cake, the first thing that comes to mind is the famous Suzhou specialty "Zao Ni pulled cake".

In fact, it is called "pulled cake" because when eating, you use chopsticks to pick it up, pull it apart, and then put it into your mouth.

Because different auxiliary ingredients are produced in different seasons, there are many different types of rice cakes.

Such as melon seed kernel rose pulled cake, pine nut pumpkin pulled cake, mint pulled cake and so on.

The cloud cake is thin and snow-white in color. Occasionally there are some osmanthus and roses sandwiched in between. Break off each piece and put it in your mouth. It is soft and sweet.

The most amazing thing is that it can be stored for a long time without getting hard.

After a little thought, I realized that this small piece of cloud cake is very particular in its production. It is like coarse glutinous rice flour, which usually needs to be stored for about half a year to remove its dryness before use.