The history of the cake can be traced back to the Spring and Autumn and Warring States period, located in the territory of the State of Chu, Enshi Tujia tribes - "Tusi" change to Tujia baklava as a tribute to the King of Chu, by the King of Chu and the palace consorts and ministers of the great appreciation and preferences.

Drop residue baked cake using the traditional Tujia tribute cake technology, combined with modern baking equipment, after 400 ℃ high temperature for a short period of time baked on an open fire, the surface layer of crispy and crisp, fragrant and not greasy, the inner layer of oil tender tendons, soft taste, fresh and fragrant and famous nationwide.

One of the major features of the dropped slag baklava is to be made after dozens of spices into a dense system of selected meat fillings, sprinkled on the surface by the open-fire baking, with the traditional pies have not been a particularly attractive flavor of roasted meat. It has a long aftertaste and is never tired of eating, and the nutritious quail eggs attached to it are the icing on the cake, making it unique.

Drop slag bakery to avoid the health hazards of fried food, complete retention of the original nutritional elements of food. Another feature is its soft and delicate noodle, the fermentation process of this noodle is extremely fine, and different seasons, different methods of fermentation of flour, in order to make delicious baklava.