1, Dingsheng cake
Dingsheng cake is made of glutinous rice flour, glutinous rice flour, red rice flour, white sugar and a little water, mixed well and steamed in a mold, showing red color. Shanghai's Dingsheng cake originated from Hangzhou and began in the Southern Song Dynasty. The cake is soft and loose as a whole, with a sweet bean paste flavor.
2, strip cake
Striped cake, also known as bean paste striped cake, is filled with fine rose sand and wrapped in thin glutinous rice flour balls. Spreading sugar osmanthus outside the headline cake is the sweet osmanthus strip cake, which tastes sweet and fragrant with osmanthus.
3. Chongyang cake
Double Ninth Cake, as its name implies, is a cake eaten during the Double Ninth Festival. This practice began in the Tang Dynasty. The cake powder is inlaid with flour, the stuffing is bean paste, and the fabrics are red and green shredded melon, roses, walnut meat, melon seeds and so on. Chongyang cake looks colorful outside, which is very appetizing. Because of the large number of materials, the taste is also very rich.
4, mint cake
Mint cake is a cake with mint as the main ingredient. Mint cake has a faint fragrance, and the color of the cake is green and transparent, which makes it cool and delicious.
5, osmanthus cake
Sweet-scented osmanthus cake is a kind of special cake food. White sugar is dissolved in hot water, put into glutinous rice flour to make paste, poured into an oiled dish, steamed in a cage, cooled, topped with white sugar and sweet-scented osmanthus, and cut into small pieces. The color is jade white, sweet and waxy.