Soft-Melting Citrus Cake

Soft-Melting Citrus Cake

　　　Shuangfeng’s Soft-Melting Citrus Cake is made from high-quality citrus fruits. After sorting, peeling, pressing, deseeding, soaking, steaming, and coating, the cake features an evenly thick layer of white fuzz. When pressed with a finger, it leaves a clear imprint. It has a sweet, delicate taste and melts in your mouth—hence the name.

　　　　The Soft-Melting Citrus Cake also offers medicinal benefits such as preventing diarrhea, regulating qi, relieving coughs, benefiting the spleen and lungs, and treating conditions like bronchitis and emphysema.

　　　　The origins of the Soft-Melting Citrus Cake date back a long time. As early as 1804, multiple grocery stores in Yongfeng Town, including Longshengtai, were already producing and selling the cakes. At that time, the process was simple: the citrus fruits were pressed into rounds and steamed repeatedly before being put on the market. In the past, pilgrims traveling through Yongfeng to Mount Heng would always buy local chili sauce, citrus cakes, and spiced dried tofu to carry with them and eat along the way. By the late Qing Dynasty and early Republican era, the production of citrus cakes had expanded, typically taking the form of storefronts with workshops behind them. Among the public, the cakes were commonly given as premium gifts to entertain honored guests or present to relatives and friends.