Do you still remember the white sugar cake that almost every teahouse had when we were young?

This snack was first created in Lunjiao, Shunde in the Ming Dynasty. It is said that a vendor surnamed Liang accidentally let the powder fall while steaming the sponge cake. It is sweet and refreshing, chewy and chewy, and looks simple, but the actual process is complicated.

Toji: It is made by grinding rice, fermenting it with rice milk cake seeds, then adding white sugar and steaming it.

During this period, the skill of the masters was very high, but they could not sell it at a high price, so fewer and fewer restaurants were willing to make it.

However, Xu Sheng of Shangshan Soup Restaurant reported to reporters that he had found this traditional white sugar cake in Lei Yuan.

The white sugar cake here looks snow-white and crystal clear, with a smooth surface. You can see it trembling slightly when you pick it up.

If you look closely, you will smell a slight sour smell, which is the unique smell of fermented noodles.

When you bite into a piece, you can see that the pores inside are evenly distributed, and the entrance is sweet, chewy and refreshing with a bit of smoky toughness.

As for the white sugar cake that is comparable to Guangzhou Lei Garden, I guess everyone has to go to Kun Kee in Fuk Wah Street, Sham Shui Po, Hong Kong. It has been selling white sugar cake for more than 20 years. It is said that it is made from self-ground rice flour and fermented old rice milk mixed with new rice.

It is made with pulp, so it is not sour like the white sugar cakes you usually eat, but it is loose and refreshing.

Sham Lung Cake Shop in Pei Ho Street, Sham Shui Po, Hong Kong, which is also on the same street, also has impressive white sugar cakes.

The kind boss also said that the delicious and cheap things should be shared with more people. In addition to white sugar cakes, there are also brown sugar cakes, which are slightly sweet with sucrose. After eating, you will still feel sweet in your mouth.

It is worth recommending~~ It is said that this time-honored Hong Kong family-style cake shop "Shenglong Cake Shop" has now been passed down to the second generation. According to the owner Mr. Huang, in addition to white sugar cakes, the shop also has Taishan authentic flavor "Three Cake"

: White sugar cake, brown sugar cake, bozi cake.

In fact, white sugar cake and brown sugar cake are essentially the same, but the raw materials are different. One is white sugar and the other is brown sugar, but the flavor and taste are very different.

According to Mr. Huang, in ancient times, during the Qingming Festival in Taishan in the countryside, white sugar cakes and brown sugar cakes were indispensable when worshiping ancestors.