According to legend, during the Tang and Yuan Dynasties when Jingdezhen ceramics were popular, farmers from Leping, Guixi and yingtan around Jingdezhen went to work as potters. Because of the busy work at that time, a farmer mixed the flour he brought and baked it directly on the kiln surface. Because I cough all the year round, I often have the habit of eating peach kernel to relieve cough on weekdays, so I will add peach kernel powder when baking. Other porcelain workers saw that the dry food made by this method was convenient for the daily preservation and long-distance transportation of porcelain, and they followed suit and named it "Taosu". Because the taste of peach kernel is slightly bitter, the habit of adding peach kernel was removed, so eggs, sugar, salt and other essences were added, which quickly spread among potters. Later, people in Poyang Lake, Jiangxi Province often treat tourists with cakes at festivals. There is another saying about the name of Taosu in the countryside, because it was baked by a Potter at that time, so the name "Taosu" became "Taosu" because of the homonym circulating among the people.
Taosuwang series products are made of unique traditional Jiangxi formula and carefully baked with modern technology. There are traditional series such as Palace Peach Crisp, Wuren Crisp, Guazi Crisp, Peanut Crisp, Sesame Crisp and Guazi Tile. Fruit cookies, flavor puffs, jujube cakes, granny cakes and other fashionable taste series are beautiful in appearance, mellow and sweet in taste and unique.
The main ingredients of peach crisp are flour, eggs, cream and so on. It contains carbohydrates, protein, fat, vitamins and minerals such as calcium, potassium, phosphorus, sodium, magnesium and selenium. It is very convenient to eat and is one of the most commonly eaten cakes.