Nanjing has many emperors, many monuments, many hot springs, and many red leaves. In fact, I prefer the streets and alleys of Nanjing with a bit of fireworks, and the little things in the streets and alleys, such as pastries, are different from other places.

There are many small shops on Matai Street in Nanjing near Hunan Road. One of the shops has a pot stand with plum blossom cake written on it at the door. After that, when walking down the streets in the city center, you can always see plum blossom cakes on a corner or in front of a store. The plum blossom cake has a layer of white rice cake like small dumplings on top, and red bean paste underneath. It is served in a pentagonal or plum blossom-shaped paper box, and it looks good when you hold it in your hand.

Tea cakes are sold in Sanpailou Vegetable Market and Hepingli Vegetable Market. There are only two words written crookedly on the outside of the white foam box: tea cake. One piece for 2 yuan, three pieces for 5 yuan. There is Taoyewu near Confucius Temple, which is said to be the dock where Wang Xianzhi, son of Wang Xizhi, married his concubine Taoye. There is only half a garden in Taoyewu, and it is extremely quiet on the way there. At the bicycle parking area, an old woman placed two or three foam boxes randomly, and a small piece of corrugated paper wrote: Osmanthus Pulled Cake.

"Shangyuan Jiangning Local Hezhi" says that "the people of Jinling eat three meals a day, salted cheese mixed with crushed wheat glutinous rice and icing sugar, skillfully made soup cakes, wontons, glutinous rice dumplings and other fried products, which are eaten in the morning. "Tea cake" is a snack that Nanjing people eat when they drink tea in the morning and afternoon. Tea cake was very popular in Nanjing in the old days. Tea cake stalls selling bamboo boards can be seen everywhere in the streets and alleys. In the nursery rhyme, "tea cake is full of pine nuts". This is probably how street running came about.

Old Nanjing people, especially those who live near Confucius Temple, are used to going to teahouses in the morning or afternoon in summer, drinking tea, chatting and eating cakes, so this kind of snack is called tea cake. The taste is refreshing and not greasy, and it looks clean and comfortable. The shape of the tea cake is boxy, plump and elastic.

The snow steamed cake method in Yuan Mei's "Suiyuan Food List" is to divide the glutinous rice into two parts and the japonica rice into eight parts. Mix well and put it on a plate. Sprinkle it with cold water carefully. Knead it into a ball and sprinkle it into a ball. Sand is the degree. Sieve the rice flour and mix well so that it is dry and not dry. When steamed, there are two layers of rice flour cake, with a thin layer of sugar sandwiched between the two layers, and red and green silk sprinkled on the surface. The freshly baked tea cake is soft and slightly sweet. The fragrance of bamboo from the steamer and the fragrance of raw rice blend on the lips, teeth and tongue, and also fill the nose and entire body. If paired with a cup of rain flower tea, it would be so comfortable.

Plum Blossom Cake originated from the Qing Dynasty. It is said that when Emperor Qianlong went to the south of the Yangtze River, he saw that it was shaped like a plum blossom and had an attractive color. So he tasted it. It is sweet but not greasy, moderately soft and crispy, and has endless aftertaste. It is delicious. After passing the imperial palace, they clapped their hands and cheered. Because it is shaped like a plum blossom, it was named plum blossom cake, which has been passed down to this day.

Ruyi cake is made of glutinous rice flour and shelled sesame seeds. It is shaped like two connected cylinders and has a cool and refreshing taste. It feels waxy when eaten.

For Osmanthus Pulled Cake, dissolve the sugar in hot water, add glutinous rice flour to make a paste, pour it into an oiled plate, and steam it until cooked. After cooling, sprinkle with white sugar and cut the sweet-scented osmanthus into small diamond-shaped pieces. It is jade-white in color, sweet and waxy.

Mung bean cake, Nanjing’s mung bean cake began in the Qing Dynasty. It is made of mung bean flour, glutinous rice flour, sugar, and vegetable oil. The filling is rose bean paste, which is steamed in a basket. Sweet but not greasy, it melts in your mouth.

Haitang cake, Haitang cake uses peanuts as the main ingredient. The cooking technique of Haitang cake is mainly baking method, and the taste is sweet. Features: Purple sauce red in color, shaped like a crabapple flower, sweet and soft, suitable for hot eating.

Thousand-layer cakes began in the early Ming Dynasty. The key to making thousand-layer cakes is to soak rice. New rice is used as the raw material, and the rice is full of aroma. The made Thousand Layer Cake has a soft body, rich and clear layers, sweet and delicious taste, and should be eaten hot. Thousand-layer cakes from Nanjing Dapai Dong and Dabai Chefs

Cold cakes are delicious, sweet and soft, refreshing and delicious. They can also detoxify and expel pus, diuretic and swelling, clear away heat and dampness, and strengthen the spleen and relieve pain. Diarrhea effect. Put it in the refrigerator for a period of time in the hot summer, and it can be said to be an indispensable summer remedy.

Osmanthus cake, there are many osmanthus flowers in Nanjing, not only in Sun Yat-sen Mausoleum, but also innumerable osmanthus trees hidden in the streets and alleys. The fragrance of osmanthus in October, when the city of Nanjing is filled with the fragrance of osmanthus, always makes people think of osmanthus cake. Nanjing's sweet-scented osmanthus cake is beautiful in style and soft in texture. It has a refreshing fragrance of sweet-scented osmanthus, and the fragrance lingers even after eating.

Of course, there is also Fangpo cake.