Sakima, also written as "sakima", "shakima", "shakima", "saqima "and so on. Hong Kong called "horse", is a Manchu specialty sweet pastry. The practice is to deep-fry the noodles and then mix them with sugar to make them into small pieces for consumption. Shakima has a beige color, fluffy and soft texture, sweet and delicious, cinnamon and honey aroma characteristics.

Sakima originated from the offerings of the three mausoleums in Guanwai during the Qing Dynasty. It became popular in Beijing after the Manchus entered the country and became one of the seasonal pastries in Beijing, which was an important snack at that time. In the past, it was also written as "Saqima" and "Sailima" in Beijing.

In recent years, through the production process and folklore of the food "Feng Gao", it was found that this food is an extension of the sakima, and the local residents will even be similar to the sakima Feng Gao as one of the tributes to the Mid-Autumn Festival.