Shakima name is phonetically translated from Manchu, also known as Saqi Ma, Shaqi Ma, etc., and spread to Hong Kong has evolved into Ma Chai, Shakima was originally a specialty of Manchu dessert pastries, but with the entry of the Manchu into the Customs and Excise Department, and gradually spread in the Central Plains.

Shakima main raw materials for flour, honey, eggs, cinnamon, etc., made into noodles in, after frying and sugar, dried fruits and stirred well after eating, is the color of the shakima golden, crispy and soft texture, but also with some cinnamon and honey aroma, has become one of the four major pastries of the Beijing-style.

Shakimas development history

Shakimas were first brought to Beijing by Manchurians entering the customs, and then gradually became popular from Beijing and developed all over the country, Yishui County, Shandong Province, in the Yongzheng era and shakimas similar to the emergence of food and will be cut into different styles when consumed, and will be used as a Mid-Autumn Festival festival with moon cakes as a ceremonial food.

In recent years, the food has become more and more popular.

In recent years, through the exploration of 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 even use this sakima-like Feng Gao as one of the tributes for the Mid-Autumn Festival.