No matter what kind of "cream cake" is true or false, in Shanghai in the 1980s and 1990s, it was a kind of "gift-giving decent" existence.
"The cream cake you ate when you were a kid wasn't necessarily made of white cream."
For Ni Xiaoyan's statement that "the current butter cream cake seems to be more delicious than when I was a child", Chen Fengping is puzzled.
"In the 1980s, there was a kind of margarine cake on the market, which we In Shanghainese called 'Mai Qi Ling' cake, and it sold very well."
"It's similar in shape to butter cream, but because the hardening grease inside has a high melting point, it's easy to leave a waxy feeling on the tongue after eating it."
"Earlier, due to tight foreign exchange and low supply of cream, there was also a kind of meringue cake in Shanghai, which was made with egg whites and sugar."
"We, Commander Kai, also made this cake and it disappeared around the early 80s."
■ On the eve of the Spring Festival in 1979, harbin and other food factories competed in the art of mounting flowers. /Xue Baoqi Photography Copyright belongs to it
Haipai writer Ma Shanglong once wrote in an article:
"Shanghainese have always been as fond and distant as the moon for mounted cream cakes, and cakes have always been small pieces, and it is rare to buy a large cake."
"It wasn't until the 1980s that things began to get better, cream cakes came down from heaven to earth, and new marriage customs were blown up in the form of 'explosive packets.'"
"When the hairy-footed son-in-law comes to the door and enters the era of programming, there must be a standard heavy gift: the whole Jinhua ham; two cigarettes, peony and phoenix, there is no Chinese possibility; four bottles of yellow wine, and a cream cake..."
Food writer Shen Jialu had such an experience of making "hairy feet", which he wrote into the article "Cream Cake".
In order to buy an authentic cream cake, he specially asked his friend to step on a yellow fish cart to "open the back door" of Kaisling.
"Because the bus was particularly crowded at that time, carrying a big cake would definitely be squeezed out, and it was not easy to carry it on a bicycle." He explained, "At that time, the yellow fish car on Nanjing Road was still parked casually. ”
I waited for a whole afternoon, and didn't wait until the moon was in the treetops to buy a 20-inch cake.
"It's not worth mentioning now, but at the time it was quite precious, and it was quite face-saving to get to the father-in-law's house, and the neighbors of my girlfriend's family also thought that I was quite reasonable."
■ In 1991, in the "Liberation Daily", an article taught everyone how to choose and buy a decorated cake.
In addition to the "hairy foot to the door", every New Year's Festival, cake is also a standard gift.
The old director of Lao Dachang once told us a story of "queuing up to buy cakes and touching Achuli" ([Shanghai Food] Lao Dachang: A fraud case caused by a round cake):
One year there was a long queue to buy cakes, and someone said at the door: I bought one more, let you want it? As a result, a customer bought it home, opened it, and there were two bricks in the box.
The taste of butter cream is engraved into the taste buds, and the experience of queuing up to buy cakes remains in the memory. For old Shanghainese, this is a special "nostalgia".
Zhou Xin (pseudonym), who moved to Hong Kong in the late 1980s, every time he returned to Shanghai, he had to go to Kaisling for a cup of coffee, eat a piece of cake, and carry back a box of cakes.
He took a special photo of the cake counter as a souvenir. Sometimes, he would take out the photos on his mobile phone and "show them" to his Friends in Hong Kong.
"I told Ira: Pretty? Many varieties of Karma. Shanghai Kaisling cake for decades, has always been there, Hong Kong has been cutting? ”
For young people, in fact, the memories of childhood have been blurred, and the mounting of the white cream cake that has turned back time has a fresh feeling.
■ Ni Xiaoyan sent this birthday white cream cake in the circle of friends, and did not expect to attract many comments.
"I think it's very beautiful, it's the kind of old-fashioned fashion, not the kind of old-fashioned that has been eliminated by time." Ni Xiaoyan said.
"The first time I bought it for my birthday, my parents were surprised because in previous years I bought cakes like bobolee."
The photos she posted to the circle of friends even aroused the curiosity of many friends in the fashion industry.
"Probably because everyone is eating very avant-garde and internationally now." This old Shanghai style, they feel mysterious and retro.
－ end －
Writer: Han Xiaoni / Drawing: 2 Black /
Editor: Han Xiaoni / Writing Brush: Chen Dongni /
Do picture: two black /
Namo Win: Chen is not fun/
Some of the images were provided by the respondents
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Source: Thoughtful