Nanpi Wedge Cake

Nanpi Wedge Cake

　　The Nanpi Wedge Cake, once a tribute to the imperial court, boasts a long history. According to records, during the late Qing Dynasty, Empress Dowager Cixi once asked Zhang Zhidong, a minister of the Grand Council, what rural people usually ate. Zhang replied, “Wedge cakes.” On a whim, Cixi wanted to try the taste of a wedge cake. Zhang then sent someone back to his hometown, Nanpi, to meticulously prepare and steam two batches of wedge cakes, which were quickly delivered to the capital and presented to the Empress Dowager for tasting. After trying them, Cixi was highly pleased and designated the Nanpi Wedge Cake as an “imperial dish.” Since then, the Nanpi Wedge Cake has gained widespread fame and become a renowned local delicacy.

　　The making of the Nanpi Wedge Cake is meticulous, requiring 50% premium millet, 40% carefully selected soybeans, and 10% chestnuts, all ground with a stone mill and then sifted to remove impurities and skins. During preparation, spices such as prickly ash, star anise, and fennel seeds are added as part of the five-spice powder. Cold water is mixed in to form the dough, which is shaped into wedge cakes, placed in a steamer, and steamed over high heat for 20 minutes before being taken out. The cake has a tender yellow hue, a fragrant aroma, a soft and pleasant texture, and a sweet and delicious taste.