The Lunjiao cake was first created in the Ming Dynasty by a peddler surnamed Liang in the town of Lunjiao, Shunde.
It is rumored that this peddler once mistook rice flour for flour when making muffins and fermented them, but the steamed cakes were actually very popular.
Since then, Lunjiao cake has become famous as a typical local snack in Lingnan.
The Lunjiao cake is different from the muffin cake and mala cake made of rice and sugar. Lunjiao cake is famous for its crystal white color. It is said that "high-quality London cake, clean as a mirror, snow white crystal; cake body horizontal and vertical small blisters like holes, uniform and orderly; texture soft, smooth and resilient, folded without leaving folds; taste sweet, smooth.
Lu Xun's favorite pastry was Lunjiao cake, in April 1935, he wrote in Shanghai, "Lane business ancient and modern talk". In April 1935, he wrote "Lunjiao Cake" in Shanghai, which mentioned a kind of pastry: Lunjiao Cake with Rose and White Sugar. Lunjiao cake has a unique flavor and is extremely attractive.
Mr. Bai Zhongmao, an expert in food culture, describes the feeling of tasting Lunjiao cake in this way: from the perspective of. "white and transparent, look like cold white jade, cool, very attractive"; taste, "slightly sour, which is eaten in the summer days to appetizing", touch. "Qingtian refreshing, very loose, can be regarded as one of the classics of 'cake expensive than pine'". Even once you hear the sound of hawking, "the mouth is moist and cool" (see "Lao Tao Kan Eat").
Shunde "food Zhu Zhi Zi", contains a good line in praise of Lunjiao cake: "Jade clean ice clear taste from high, jade clean ice clear taste from high, jade clean ice clear taste from high, jade clean ice clear taste from high. Jade clean ice clear taste from the high, sweet and sour and tough to lead the trend. The immortal spring plucked the agar white, steamed out the first cake in Lingnan.