What are Shanghai's Specialty Pastries?

Shanghai specialties include: Ding Sheng Cake, Jiao Tou Cake, Chong Yang Cake, Mint Cake, Osmanthus Cake and so on.

1, Ding Sheng cake

Ding Sheng cake is made of round-grained rice flour, glutinous rice flour with red currant powder, sugar and a small amount of water mixed well into the mold steamed, red. Shanghai's Ding Sheng Cake has its origins in Hangzhou and was first made in the Southern Song Dynasty. The cake is soft and fluffy, with a sweet bean paste flavor.

2. Sticky Cake

Sticky Cake, also known as Bean Paste Sticky Cake, is filled with rose sand and covered with thin glutinous rice flour dough. The sweet osmanthus flowers are sprinkled on the outside of the cake to make the osmanthus flower cake, which tastes sweet and has an osmanthus aroma.

3, Chongyang cake

Chongyang cake, as the name suggests, is the Chongyang Festival time to eat cakes, this practice began in the Tang Dynasty, the cake powder for the inlay powder, filling for bean paste, fabric with red and green melon silk, roses, walnuts, melon seeds and so on. The appearance of Chongyang cake looks colorful and appetizing, and because of the many ingredients used, the taste is also very rich.

4, mint cake

Mint cake is to mint as the main ingredient in the production of pastries, mint cake with a light fragrance, cake color turquoise transparent, eat cool and delicious.

5, osmanthus pull cake

Osmanthus pull cake is a special pastry cuisine, the sugar dissolved in hot water, put into the glutinous rice flour modulation into a paste, poured into the oiled tray, steamed, cooled down, withdrawal of sugar, osmanthus, cut into small pieces to become. The color is white, sweet and sticky.