The Origin and History of Traditional Pastry in Guangdong

Chenghai Zhanglin ancient port was the "meeting place of oceans" of "red-headed ships" in Ming and Qing Dynasties. Every Mid-Autumn Festival, thousands of smart women often like to process and make gourmet cakes-mung bean cakes. Its traditional craft and processing method are exquisite. After steaming, it is crystal clear, sweet and delicious, and has a unique flavor. It is not only a delicious medicinal food cake that is suitable for the season blindly, but also a nutritious food created by Zhang Lin food culture. It can be called the leader of Mid-Autumn Festival cakes in Chaoshan area.

Li Shizhen's Compendium of Materia Medica in the Ming Dynasty recorded: "Mung beans are ground into flour, filtered to get powder, and used as bait to stew cakes ... with the functions of clearing heat, benefiting qi, regulating five internal organs, calming the nerves and invigorating the stomach.

Throughout the ages, the clever Zhanglin people have a long history of stewing cakes with mung beans as bait. The processing method of mung bean cake is: soaking mung bean in clear water, washing, peeling off the bean skin, steaming, drying in the sun, grinding into powder (commonly known as mung bean cake (rice fat), adding white syrup (boiled with sugar water) and lard, fully stirring, putting it on a cake table, repeatedly stirring and kneading to form a cake paste, and then carving it into "Fu", "Lu" and "Shou" with domestic wood carvings. In the middle of stamping process, bean paste, sesame powder, shredded melon, peanut kernel or cashew kernel (ground) are often added as cake stuffing. After stamping, they are usually put into a steamer. After steaming for 5- 10 minutes, it becomes a soft and smooth Zhang Lin mung bean cake with unique flavor, refreshing and mouth-watering.

The origin of chestnut cake has not been found yet.

The origin of taro cake has not been found yet.