According to Fuzhou Prefecture Records, in the 42nd year of Ming Jiajing (1563 AD), Qi Jiguang led the army into the Fujian Province to wipe out the Japanese invaders, and did not want to rain for days, the army could not lift the stove, so Qi Jiguang ordered to bake a kind of the simplest small cakes, and hanged them on the soldiers with twine to act as dry rations, which greatly facilitated the battle to wipe out the enemy.

Later, this small cake into the folk, not only commonly eaten, but also become a necessary offering to the gods and ancestors.

The later generations remembered Chi Kung and called this small cake "light cake".

This special method of production of Fuqing light cake has a history of 400 years.

According to legend, during the Jiajing period of the Ming Dynasty, Qi Jiguang led an army to Fuqing to quell the Japanese invasion.

In order to attack the enemy and destroy the Japanese invaders in time, the army often did not burn rice, and the soldiers of the Qi family army made their own northern biscuits as dry food.

This kind of cake is the prototype of Fuqing light cake.

Later, the soldiers found that although the biscuits can be filled with hunger, but more food is easy to fire, not easy to digest, often constipated.

The smart and intelligent Fuqing people will add salt to the dough to increase the taste, add alkali can help digestion, shoot sesame can moisten the stomach and intestines, can go dry fire.

This improved baklava became the favorite dry food for the soldiers of the Qi family army, and made a great achievement for the Qi family army to wipe out the Japanese invaders in the stronghold of Niu Tian.

In order to commemorate the performance of Qi Jiguang in fighting against the Japanese, people called this kind of baklava as "light baklava".

Edit this section of the food characteristics It is said that how smart Fuqing light cake masters can only be baked in Fuqing to produce this crispy and fragrant Fuqing cake, once you leave Fuqing to other places to bake, the cake is not so fragrant, so crispy.

Some people say that this is related to the quality of water in Fuqing, and others say that only with the pine needles collected in the mountains of Fuqing as fuel, can bake so fragrant light cake.

In the Fuzhou region of more than a hundred kinds of local flavor snacks, light cake is a unique special.

It is made of flour, lye, salt, and a little sesame, and is as big as a silver dollar.

Its significance is to commemorate the great deeds of Qi Jiguang, and do not contrast with its edible taste.

The light cake will become hard after one day, so only Fuqing people are used to eating it, and most of the outsiders are not used to eating it for the first time.

The light cake is also a must-have food for the Qingming Festival. Everyone will buy the light cake and eat it with oyster crackers, and there is a typical Fuqing saying "light cake with oyster crackers" [which translates to Mandarin].

Edit this section of the production method in Fuzhou, people usually do not have sesame cake called "light cake", sesame called "Fuqing cake".

But in Fuqing City, 60 kilometers from Fuzhou, people call the cake with sesame "light cake".

In terms of flavor, the light cake made by the people of Fuqing is slightly better in comparison.

Fuzhou people do light cake, from the past has always used charcoal oven, now to save time, most of them changed to electric oven baking.

Fuzhou people used to use charcoal oven to make light cakes.