1, Chongyang cake, also known as "flower cake", is a traditional seasonal food, which is named after it is eaten on the Double Ninth Festival. Common in Jiangsu, Zhejiang and Shanghai, it is not very popular all over the country. In order to eat beautifully, people make the Chongyang cake colorful and sprinkle some sweet-scented osmanthus on the cake surface, so it is also called Osmanthus Jelly.

2. Raw materials: glutinous rice flour, japonica rice flour, red beans, white sugar, red and green candied fruit, brown sugar, soybean oil and cooking wine.

3. Cut the red and green preserved fruit into shreds for later use.

4. Make red beans, sugar and soybean oil into dried bean paste for later use.

5. Mix glutinous rice flour and japonica rice flour, add brown sugar and water to make paste slurry.

6. Mix the remaining powder and sugar, add water and mix well. Take a cake drawer, spread a clean wet cloth, put in 1/2 cake powder and scrape it flat, spread the bean paste evenly on it, then spread the remaining 1/2 cake powder on the bean paste and scrape it flat, then steam it with boiling water. When the steam exposes the flour, spread the paste evenly on it, sprinkle with red and green preserved fruit shreds, and continue steaming until the cake is cooked and removed from the fire.