Jiuhuang Cake

Jiuhuang Cake

　　Jiuhuang Cake is one of the traditional famous pastries of Jiangling, with a history of over a thousand years. Legend has it that this cake originated in the Western Jin Dynasty, serving as portable food for people who climbed high and traveled outdoors during the Double Ninth Festival. Over time, it evolved into today’s Jiuhuang Cake, which takes its name from the yellow chrysanthemums of September. The cake is made with carefully selected ingredients and refined craftsmanship. The pastry crust is made from premium wheat flour mixed with sesame crumbs and maltose, layered with oil to create a flaky texture. The filling is a mixture of rose petals, candied winter melon, candied melon strips, peach kernels, and colorful preserved fruits. Both sides of the cake are coated with sesame seeds and baked with even heat. It boasts qualities such as rich oil and sugar content, thin crust with generous filling, yellow dough with white edges, sweet and delicious taste, long shelf life, and convenient portability.