Changsha Milk Cake

Changsha Milk Cake

　　In 1910 (the second year of the Xuantong reign of the Qing Dynasty), Jiang Hengshou, the founder of Jiang Yongshou Hall, created a "Fei’er Cake" (Fat Child Cake) using high-quality rice flour, white sugar, and a traditional remedy for indigestion called “ganji sugar.” The cake was fragrant, sweet, easy to digest, and had the added benefits of promoting child growth and expelling parasites. It became highly popular as a dairy-like treat. Major food workshops in Changsha competed to replicate and produce it, making it one of the staple products in the pastry industry. The cake is square-shaped, pure white in color, and has a delicate texture. It contains soybeans, milk powder, and rice flour. With a fragrant aroma and rich nutrition, it is convenient to carry, transport, and store. When consumed, it is prepared by mixing with boiling water, making it easy to digest and absorb. (Changsha)