1. Rice cake
Rice cake has a long history and is one of the traditional snack foods with Chinese characteristics. Rice cakes are steamed from sticky rice or rice flour. They are easy to process and store, and can be eaten in a variety of ways, so they are very popular among the public.
The ancients also had a development process in the production of rice cakes from rice cakes to powder cakes. The Chinese call rice cake niangao or sticky cake, and the Japanese call it "cake". The pronunciation of niangao in Korean is similar to dog. The translation of "niangao" in English is rice cake, which means rice cake, which is very appropriate.
2. Yunpian cake
Traditional cake delicacies in Xuzhou area. Its name comes from its thin slices and white color. Its characteristic texture is moist and soft, like gelatin, which can be stored for a long time without becoming hard. The production is very particular, such as fried glutinous rice flour, which generally needs to be stored for about half a year to remove its dryness; the selection of soft white sugar is also strict; as for the cake Slicing requirements are also very high. Each cake (22 cm long) usually needs to be cut into about 140 slices.
It is rectangular in shape, with smooth and flat surface, neat and regular edges and corners. The cake slices are even in thickness, not scattered or sticky, intact and not broken, and can be bent into a semicircle without breaking. The taste is sweet and soft. Tissue, delicate and soft.
3. Pea yellow
Also known as pea yellow, it is a traditional snack in Beijing and a seasonal delicacy in Beijing in spring. The peas are ground, peeled, washed, boiled, fried in sugar, coagulated and cut into pieces. The color is light yellow, delicate and pure, melts in the mouth, and tastes sweet, cool and refreshing. The slight sandy sensation lingers on the tip of the tongue, the lingering aroma of beans, and the endless aftertaste. The square pieces are like pieces of gold bricks, very conspicuous.
4. Osmanthus Cake
Osmanthus cake has a history of more than 300 years. It is a delicious traditional snack made of glutinous rice flour, sugar and osmanthus. It has a long history, is delicious and refreshing, simple and versatile, and meets people's demand for flavor.
In addition, it has beautiful historical legends, which increases the historical value of osmanthus cake. Yellow and white color, no spots, no impurities, sweet and delicious taste, with rich fragrance of osmanthus.
5. Mung bean cake.
Mung bean cake is one of the traditional pastries. This is a summer snack. In ancient times, it was a food eaten during the Dragon Boat Festival. According to the tastes of the north and the south, the north is the Beijing style, which is produced without adding any oil. Although the entrance is soft, there is no greasy feeling; the south includes the Soviet style and the Yang style, which is produced with the addition of oil, giving a soft and delicate taste.