Feng Jing Zhuang yuan Gao

Fengjing champion cake was originally named Fengjing Yuan cake. In the late Ming and early Qing dynasties, there were many shops and workshops making Yuan cakes in the town. According to legend, in the twenty-second year of Qing Qianlong (1757), Cai Yitai won the top prize, and the gentry and merchants renamed the Yuan cake that Cai Zhuangyuan usually liked to eat as "the top cake". Because the sounds of "Gao" and "Gao" are in harmony, it not only means to celebrate Cai Yitai's top student in high school, but also means that this cake is the top student in the cake. In the 30th year of Qing Xian (1860), Li Ren Qi Xuezhuang opened Qixie Xingyuan Cake Shop, which was autocratic and became famous for its unique production technology. Its manufacturing method is still in use today. Fengjing champion cake is made of high-quality japonica rice, which is first ground in a mortar, filtered by a fine sieve, mixed with cotton and white sugar, diced with raw flour (in a steamed cake powder with a width of 33 cm, cut into 120 pieces with a knife, and the bottom surface is even), steamed and sliced, then baked with charcoal fire, and sprinkled with osmanthus when packaging. The production is very fine, the pieces are as thin as lotus petals, and the front, back and sides are golden. Varieties are: egg yolk, salt and pepper, pine nuts, vanilla, rose, osmanthus and so on. There are two kinds: paper and boxed. Among them, the best seller is osmanthus champion cake. Known as "sick people can't eat badly, healthy people can't get tired of eating" and "all ages are happy".
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)