In Jishi Old Street in Jingjiang city – a county-level city in Taizhou, East China's Jiangsu province – yingao cakes reign supreme as a beloved treat that is undergoing a modern resurgence.
The round cakes are a harmonious blend of rice flour, glutinous rice flour, osmanthus and sugar, delicately pressed onto lotus leaves and steamed to perfection.
With each indulgent bite, the fragrant essences of lotus leaves, osmanthus and rice converge.
A hot new fad has emerged in Jishi Old Street, where a new wave of exquisitely designed yingao cakes, symbolizing good fortune, is captivating consumers.
In a quaint shop nestled in the street, a steaming basket is filled with yingao cakes adorned with vibrant red blessings. These modern cakes are intricately designed, cut into fan-shaped slices with auspicious characters like "victory" and other charming embellishments.
Owner Hu Wenxia shared details about the meticulous process behind these cakes – incorporating osmanthus honey, red bean paste, lotus leaves, walnuts and raisins for a delightful surprise in every bite.
Owner Hu Wenxia shows a yingao cake. [Photo/zhjjwx.jsjjw.cn]
"My journey in mastering the art of these cakes began alongside my father in 1996 and the innovative mold designs are a tribute to his legacy," Hu said.
Her dad, Hu Songyu, has dedicated decades to perfecting the craft of osmanthus cakes.
Balancing tradition with innovation, father and daughter have revived this ancient art through modern techniques and live-streaming promotions.