Milk Pudding

Milk Pudding

　　In 1910 (the second year of the Xuantong reign of the Qing Dynasty), Jiang Hengshou, the founder of Jiang Yongshou Hall, created a "Fattening Children's Cake" using high-quality rice flour, white sugar, and pediatric tonic sugar. It had a fragrant, sweet taste, was easy to digest, and also helped nourish children and expel parasites. As a breast milk substitute, it became very popular. Major food workshops in Changsha competed to imitate and produce it, making it one of the staple products in the pastry industry. The cake is square-shaped, snow-white in color, and has a delicate texture. It contains soybeans, powdered milk, and rice flour. With a fragrant aroma and rich nutrition, it is convenient to carry, transport, and store. When consumed, it is prepared with boiling water, making it easy to digest and absorb.