Langya Crisp Sugar

Last updated 2026-11-08 — Originating in the late Ming Dynasty, it is made primarily from wheat flour, sesame, and sugar through roasting and processing, hence commonly referred to as flour sugar. During the Qing Dynasty, two confectioners named Qin and You coated the flour sugar with glutinous rice juice and named it "Qin-You Crisp Sugar." Later, a confectioner surnamed Dong further layered multiple coatings of glutinous rice juice with the flour sugar, leading to it also being called "Dong Sugar." In 1956, the Chuzhou Food Factory incorporated the strengths of various sources, using ingredients such as pure white sesame seeds, powdered white sugar, strong flour, and maltose. After several rounds of refinement and drawing inspiration from the scenic beauty of Chuzhou, it was named "Langya Crisp Sugar." It officially went into production in 1959, was recognized as a renowned delicacy of Anhui Province in 1980, and was awarded the title of Provincial Quality Product in 1984. Langya Crisp Sugar features uniform thickness, paper-thin layers, clear laminated structure resembling a screw, a whitish hue, a crisp and tender texture upon eating, fine and impurity-free quality, rich nutrition, and is suitable for all ages, making it an excellent gift for friends and family.