Shishi Water Sugar Cake

Last updated 2026-11-10 — Shishi Water Sugar Cake　Shishi Water Sugar Cake is a famous local delicacy in Fushun. The specific preparation method is as follows: glutinous rice is mixed in a ratio of 0 (likely a placeholder or unclear ratio), soaked in spring water for three days, with the water changed once during the day and once at night, then drained and dried (either air-dried or baked), stir-fried until cooked through, and ground into rice flour using a stone mill for later use. High-quality brown sugar is carefully selected, and an appropriate amount (for one jin of rice, use one liang and five qian of sugar) is chopped and dissolved in water. The rice flour is then mixed with the brown sugar water and kneaded until the consistency is slightly sticky to the touch. Once well-blended, the dough is shaped into cake molds to form the cake bases, which are then steamed until just cooked through. The taste is soft, sweet, and fluffy—soft yet not sticky, fluffy yet refreshing, sweet without being cloying, rich yet easily dissolving, with a long-lasting aftertaste.