How about Dachang Yuelaixing cake?

For people who are obsessed with tradition, Chinese cakes and traditional crafts can always arouse great interest. Seeing the old glass cabinet and the old brand words, I decided to buy some. The night before I left Wushan, I arrived at Dachang Yuelaixing. Only after asking the boss did I know that miscellaneous sugar is a general term, and glutinous rice, hemp ball, saqima, sesame sugar, peach crisp and sand cake can all be called miscellaneous sugar. A big bag and a small bag of dates, then weigh some sand cakes and sticky rice strips, and cut some Shaqima and this cake (sorry, I forgot the name). Before I knew it, it was a big bag. Snow jujube, known as Wushan specialty, is actually found all over the country. I wonder if it originated here. When I was a child, we called it Paulownia, because it was loose, porous and covered with white sugar, and we always loved it. The snow dates here are covered with flour-like powdered sugar, which is a nostalgic feeling. Sand cake, according to the boss's Chongqing dialect, I don't know if it's right. It's a kind of shortcake wrapped in sugar, which is especially sweet. Jiang Mi Tiao, strongly recommended by the boss, has been this practice for so many years and has never changed. I must buy some, indeed, just like the taste of childhood; Handmade Saqima is different from the rich and varied ingredients in Daoxiang Village in Beijing, and it is not as industrialized as Xu Fuji. This is a simple soft and sweet. When I told my boss: I'm only interested in traditional things, I think traditional things are good. The boss said, maybe you are destined to follow something. There are few young people like you. In fact, we don't have to worry about food additives for those traditional snacks. They have existed for so many years and should always exist.