Crimson Southern Song Dynasty Dingsheng Cake, Chinese its own macaron. Among the many Ai Qing glutinous whites, this triumphant little red cake is the most conspicuous. Unlike the sticky cake dumplings, Dingsheng cake is added with coarse stem rice flour, dyed with red yeast, and steamed out thin and even. When it first comes out of the pot, it is the softest and most moist, take a bite of rice and sweet back to sweetness, add the hot white sugar osmanthus bean paste filling in the inner core, buy a piece while it is hot for three or four bites, and the aroma can last in the mouth for an hour!
Strip cake, glutinous rice skin is thin enough to be gently pulled and broken, bean paste filling is more than gushing out, and then sprinkled with thick sesame seeds, which is different from the strip cake with additives for more than ten days, and the taste is completely waterless.
Suzhou Huang Tianyuan osmanthus white rice cake is the most famous, but must be bought home steamed to eat; Shanghai Wangjiasha white rice cake sugar osmanthus is not fragrant enough; Ningbo people only love to sprinkle golden laurel in the soup ball, osmanthus flowers are more and sweeter, white cake pan mutton fat jade color, cold eating is the most appropriate, a layer of sugar osmanthus more chewy sweeter.
The double brewing dough looks crystal clear, the skin made of rice noodles, sticky and thin, looks ordinary, but there is no hole in the inside, the first bite is red bean paste, the second bite becomes black sesame core, the two flavors do not interfere with each other, eat in the mouth and fuse, cold food and hot food can be, is the only choice for tangled patients.
Wrap glutinous rice in oil bean skin, fry the whole strip in a pan until golden brown and crispy, add bean paste and peanut crushing to the salty taste, and add shiitake mushrooms and broad beans to the sweet taste. Make oil bean skin has kung fu, thin soft nails like wrapped in hot glutinous rice, stuffing mixed with lard has a strange fragrance, must taste the big role!
There are large square cakes in all small cities in Jiangsu, Zhejiang and Shanghai, and each has a special wooden mold. Palm-sized square cake, the surface pattern is looming, faintly permeated with dark filling, bean paste, sesame seeds, fresh meat, mint, rose, five kernels, the taste is optional, steamed in a square box, carefully covered with plastic paper.
Not many people know how to eat yellow strip cake. This cake is not very pleasing, dark brown thin and large, always very plain and placed in the corner. Brown skin is because the brown skin is boiled into brown sugar oil on the glutinous rice flour, boiling sugar oil is very labor-intensive, the fire has a scorching taste, the fire is small and sweet and greasy, you need to boil it until amber, sweet and sweet, thin coated.