Guiyu Island Refreshment Cake is also known as Sugar Cookies in Chiu Chow. The long-established Chiu Chiu Tai cookies include varieties of Xi Da Cake, Guiyu Islands Cookies and Southern Sudanese Cookies. The characteristics of Chiu Hsiang Chiu Cake are as follows:

1. The main raw material is lard: Chiu Hsiang mooncake must be fried with pork innocence from local pigs in Chiu Hsiang Chau because the taste of such lard is extremely soft and smooth, refreshingly cool, not hard, and with a good texture.

2. Crispy and thin skin: The traditional "shortening" process of "standing crispy skin on water and oil" is perfectly embodied, with hundreds of flips and thousands of folds of the outer skin deep-fried in warm oil, the layered appearance is like peony blossom, the crispy skin falls off when touched and melts in the mouth, which is crispy and delicate. The crispy skin falls off when you touch it, and it melts in your mouth, making the crispy and tender feeling self-evident.

3. Unique storage: for moon cakes, filling is very important, the traditional Chiu Chow moon cakes will be held in the ceramic vat buried in the ground (nowadays, although not for a year, but it takes two months), "annealed" to the next year to take on the filling, the solid refreshing cool throat.

4. unique flavor: fragrant, sweet, soft, fat. Because of its cake crust is made of lard and flour modulation of pastry, filling with sugar, melon, white fat ding, scallions, cooked lard, sesame and other preparations.

5. Flat and round shape: Chao-style moon shape small, flat cake body, but are round, the cake is also stamped on the front and back of the red seal. Because the Mid-Autumn Festival is the traditional reunion festival, the Chao people are taken to the reunion of the auspicious omen, so the moon cake is also known as reunion cake.

6. complicated process: Chao-style moon cakes for centuries to pay attention to the ancient legal system, using handmade. Mooncake production method is from green beans, steamed to mix into the filling, filling inside the sugar, lard, made of raw materials and then manually made, made of a mooncake, and then baked in the oven.

However, traditional Chiu Chow mooncakes are high in sugar, low in protein and relatively high in fat. As far as the pie crust is concerned, the traditional production process usually adopts either deep-frying or baking, especially the former, resulting in high fat content and relatively low protein content. This situation is related to the Cantonese people's past love of sweets, but analyzed from the perspective of modern food nutrition, it is not desirable for health, so it should not be consumed in excess.