Famous cakes must have appeared after the development of cake-making technology, after the Sui and Tang Dynasties. Some important varieties recorded in Qing in the Song Dynasty of the Five Dynasties are "Mantianxing" (golden rice system), "Sanban" (jujube beans in the middle) and "cut belly with flowers" (flowers in it).
In the Song Dynasty, the practice was more elaborate and there were more cakes on the market. There is a kind of double ninth festival cake steamed with "flour noodles" in Bianjing market in the Northern Song Dynasty. Put a flag on the cake, put pomegranate seeds, chestnuts, ginkgo, pine nuts and other mixed fruits, and then put the powder on the cake to make it into the shape of a lion, known as the "lion man." The cakes in Lin 'an market in the Southern Song Dynasty recorded in Old Stories of Wulin include sugar cakes, honey cakes, jujube cakes, chestnut cakes, wheat cakes, flower cakes, sesame cakes, bean cakes, bee cakes, milk cakes and Chongyang cakes 19. Raw materials include glutinous rice flour, yellow rice flour, japonica rice flour, wheat flour and soybean flour.
There is also a famous "spiced cake formula", which is made of glutinous rice, japonica rice and a variety of Chinese medicines. It can not only satisfy the stomach, but also strengthen the spleen and stomach and replenish qi and blood. This is an excellent food therapy product. "Gao Peng" and "Guanghan Gao" in Mountain Residence Qing Palace are also very distinctive.
What is special in the Yuan Dynasty is the cakes of ethnic minorities. "Persimmon" in women's direct eating: 50 glutinous rice and persimmon are pounded into powder, mixed with dry boiled jujube paste, rolled with ponytail, steamed, and poured with pine nuts and walnut kernels. I feel very particular about the method and it tastes good. A similar "Koryo chestnut cake" is made of chestnuts, glutinous rice and sugar water.
In the Ming Dynasty, the Song Health Department included "Yam Cake", "Glutinous Rice Cake", "Songhuang Cake", "Chestnut Cake" and "New Year Cake", most of which were Wu and Beijing flavors, and many practices have continued to this day.
Fuling cake, which is often seen in court dramas in Qing Dynasty, is very famous, and there are several ways to make it. Because of the influence of various western customs, there has also been a "steamed cake method" (white sugar, egg yolk, fermented wine), which is very similar to the current omelet method.
Pastry is not only eaten daily, but also has special seasonal cakes on some festivals, and some mixed drugs also have dietotherapy effects.