Jiujiang tea cake originated in the Tang Dynasty, is "China's top ten traditional cakes", "one of the four major pastries in Jiangxi", using traditional technology and modern technology to develop. "Its color is golden, it has the characteristics of small and fine, thin and crisp, crisp and sweet, fragrant and beautiful. Due to the fragrance of tea oil, the aroma of dangui and the strange fragrance of soda ash and soda, it is called "four spices in one" tea essence point. It is rich in nutrition, easy to digest, suitable for all ages, easy to eat for a long time, and has become one of the best foods in the tourism market.
History and culture
The Tang poet Wei Yingwu once wrote the famous sentence "Start yongyang shou and rebalance Xunyang Lou" when he lived in Xunyang Lou, and here Wei Yingwu also formed an indissoluble relationship with the Jiujiang tea cake in Xunyang Lou. Legend has it that Wei Yingwu met with friends on the top of the Xunyang Building one day, · Is also the time, the sunset is in the west, the breeze is accustomed, but see the Yangtze River sparkling, fishing boats returning to the mountains, Lushan Is still faintly recognizable, and the sound of "Spring River Flower Moon Night" rhymes around the beam, the poet is not comfortable, Yu Waiter said: "Cook a pot of fine cloud tea, prepare some special snacks." The waiter brought a pot of fragrant tea and a plate of small cakes. But the poet saw that the cake was like a Go, took a light bite, felt that the skin was crisp and crisp, and after eating the teeth and cheeks, he asked the waiter: "This cake tastes very good, what is the name?" The waiter replied, "This cake is a dim sum specially made by a pastry chef surnamed Lu in Xunyang Lou, and there is no name for the time being." Wei Yingwu laughed and said, "This cake is the cake of tea, so it is called "Jiujiang Tea Cake", why not?!" Everyone present said hello in unison. Since then, "Xunyang Lou Tea Cake" has become famous and has become "one of the four treasures of Xunyang Lou", spread throughout the streets and alleys of Jiujiang, and gradually become a famous leisure refreshment in the country, and the poet Wei Yingwu has thus been regarded as the ancestor of tea cake by later generations of tea cake craftsmen.
Legend has it that Wei Yingwu met with friends on the top of the Xunyang Building one day, it was also the time, the sunset was setting in the west, the breeze was accustomed, but he saw the sparkling yangtze River, the fishing boat returned to the mountain, the Lushan Mountain was faintly recognizable, and the sound of "Spring River Flower Moon Night" was around the beam, and the poet was not comfortable.
Nowadays, when it comes to tea cakes, many people who love tea and love tea will think of tea leaves made into cakes, but I want to talk about tea cakes in Jiujiang. However, it is a kind of tea and dim sum unique to the local area. Jiujiang tea cake is to be eaten with tea, such as brewing Lushan cloud mist, of course, with "cloud mist" stuffed tea cake, little girls like to drink jasmine tea, then you can eat "jasmine" flavor tea cake ... Tea and tea cake complement each other and add color and fragrance. I once asked a tea friend what happiness is, and he laughed and said, "Happiness is eating a tea cake after tea, or eating a tea cake and taking a sip of tea." Drinking tea alone, no matter how good the tea, always feel a little dull. Eat a tea cake after tea, or take a sip of tea while eating the cake. Jiujiang Tea Cake is one of the four major pastries in Jiangxi, using a traditional recipe; it uses local tea oil, local wheat noodles, slope black sesame seeds, and centennial osmanthus flowers as the main raw materials. Developed using traditional craftsmanship and modern technology. The Song Dynasty poet Su Dongpo once gave a poem to praise: "Small cakes are like chewing moons, and there are crisps and dumplings." "Its color is golden, it has the characteristics of small and fine, thin and crisp, crisp and sweet, fragrant and beautiful. Due to the fragrance of tea oil, the aroma of dangui and the strange fragrance of soda ash and soda, it is called "four spices in one" tea essence point. It is rich in nutrition, easy to digest, suitable for all ages, long-term food and color, has become one of the best foods in the tourism market, Xunyang Lou tea and other brands of tea cake production excellent enterprises.
On a summer night in 1934, Lushan's Muling Street was full of lights and bustle. The heavily guarded Meilu Villa was brightly lit and full of high-ranking friends, and Chiang Kai-shek and his wife hosted military and political dignitaries and celebrities from all walks of life who attended the inauguration ceremony of the Lushan Botanical Garden. There is no mountain treasure and seafood taste in front of the guests, but the famous Lushan Yunwu Tea and Jiujiang Tea Cake. After the banquet, Mr. Jiang was very satisfied with Song Meiling's ingenious hospitality and content. Because on February 19 of that year, Chiang Kai-shek launched the New Life Movement in Nanchang, Jiangxi Province. He advocated starting from the transformation of the people's daily lives such as "food, clothing, shelter, and transportation", and taking "neatness, cleanliness, simplicity, simplicity, rapidity, and certainty" as the specific standards, so as to make "the national life militarized, productive, and artistic" and "transform society and rejuvenate the country." This banquet of drinking tea and eating cakes is the concrete practice of the New Life Movement.