Xikou Thousand-Layer Cake

Xikou Thousand-Layer Cake

The Xikou Thousand-Layer Cake is a protected geographical indication product.

　　Xikou Thousand-Layer Cake is a specialty food from Ningbo. The production of this cake in Xikou has a history of over 100 years. It is square-shaped with 27 distinct layers, golden-green in color, crispy and flaky, sweet with a hint of saltiness, and salty with a touch of umami—offering a unique flavor that leaves a lingering taste and is enjoyable time after time. The Xikou Thousand-Layer Cake has won multiple national and provincial awards as a renowned local product. It has become a popular food item for tourists to taste and give as gifts to family and friends. Especially for overseas Chinese who are far from home, many ask visiting relatives or friends to bring some back to soothe their homesickness. In addition to being popular in eastern Zhejiang, the cake is also exported to Japan, Southeast Asian countries, and the regions of Hong Kong, Macau, and Taiwan.

　　The Xikou Thousand-Layer Cake is one of the three major specialties of Fenghua, with a history of over 100 years. Its founder, Wang Maolong, began making it in the fourth year of the Guangxu reign of the Qing Dynasty (1878). Today, there are numerous shops selling the cake on the streets of Xikou. Among them, the “Wang Maolong Thousand-Layer Cake Shop,” managed by Wang Lingqi—the fourth-generation descendant of Wang Maolong—is known for its premium quality and thriving business.

　　Speaking of this cake, one must mention Wang Maolong, a farmer from Xikou with a spirit of innovation. He thought creatively and improved the processing method of the cake by using yellow clay to make a specialized oven, while also adding several sweet and savory flavors. The resulting cake had a unique taste and eventually became a famous local specialty of Xikou.

　　But there’s another reason why it’s called the “Number One Cake Under Heaven.” Fenghua Xikou is the hometown of Mr. Chiang Kai-shek. After he came to power, he missed his hometown specialties and once summoned the descendants of the Wang family to make the small cakes especially for him. He also frequently invited others to taste them. The fame of these little cakes grew day by day, and they were eventually honored as the “Number One Cake Under Heaven.”

　　This kind of cake uses very little oil in its making, especially no animal fat, aligning with modern nutritional concepts. Once baked, the cake does not spoil easily and can be preserved at room temperature for two to three months. The development of tourism has also promoted the prosperity of local specialty industries. As a result, more and more shops selling this distinctive cake have opened in Xikou. Nowadays, in addition to the original Wang Maolong shop, there are also shops such as Old Man Wang's Thousand-Layer Cake Shop, Jiang Shengtai Old Shop, and Chen Family Shop. They line up along Wuling Road in Xikou Town, numbering no fewer than dozens, all equipped with their own ovens and emphasizing freshly baked, ready-to-eat sales. The Thousand-Layer Cake made by Jiang Shengtai Old Shop selects fine ingredients, including the nutritious seaweed plant known as “tai cai,” and improves upon traditional techniques through a thirteen-step process. The cake contains up to 27 layers and has won the “Best Taste Award” in a local specialty-making competition.

　　It can be consumed by most people, especially those with picky eating habits. Refined white flour lacks dietary fiber and other nutrients, and long-term consumption may affect gastrointestinal function and lead to malnutrition. Those suffering from damp-heat illnesses should avoid noodles. It is not advisable to drink tea immediately after eating, nor to drink tea while eating.