Xichong Lion Cake

Xichong Lion Cake

　　Xichong Lion Cake

　　　The Jincheng Brand Lion Cake from Xichong is famous worldwide for its sweet, crispy texture, melt-in-your-mouth feel, and golden hue. It has been a bestseller for many years, creating prosperity for the people of Xichong and pride for those behind the cake. Originally named “Shouwang Cake,” it was first made in the autumn of 1876 (the second year of the Guangxu era) by Si Rengu of the “Shouchun Workshop” at West Lake in Hangzhou.

　　The “Shouwang Cake,” known for its golden color, sweet and crispy taste, melt-in-your-mouth texture, and lingering fragrance, was often served to distinguished guests by scholars and officials. Yao Qihang, the magistrate of West Lake County, always included it as a tea-time treat for his guests, and his daughter Yao Shenglan craved it daily. Most common folk would only dare eat it after the officials had enjoyed it.

　　The “Shouwang Cake” used meticulously selected ingredients—premium glutinous rice from Shangwan, West Lake, which underwent multiple washes, was ground into powder, then fried in rapeseed oil. After cooling, it was mixed with high-quality brown sugar, sesame, and mid-grade sesame oil before being shaped and served. In the year of Guangxu Yimao, Si the elder passed away, and his son Si Li took over the workshop to continue the business.

　　He Naowa, a man from poor circumstances in Xichong’s Qingshi area, once tried to steal a cucumber from his clan elder to stave off hunger. After being severely beaten, he fled home and wandered to West Lake in Hangzhou. Fainting from hunger at the doorstep of the “Shouchun Workshop,” he was discovered by Si Li, who fed him and nursed him back to health. Grateful for saving his life, He Naowa offered to repay the kindness with his service. Si Li, in need of help, kept him on for odd jobs and family duties. Diligent and clever, He was taken on as an apprentice by Si, repaying his debt through work. He spent his days washing glutinous rice and nights grinding flour. Coming from a humble background, He endured all kinds of hardships and developed a strong work ethic, mastering the craft through dedication.

　　On the Dragon Boat Festival during the Guangxu Ji Year, the Si family drank late into the night and became heavily intoxicated. A fire broke out in the cake workshop due to the heat, reducing the “Shouchun Workshop” to ashes. Si Li mourned bitterly and, overcome with grief, passed away soon after, bringing an end to the “Shouchun Workshop.” Heartbroken, He bade farewell to his master and returned home, staying with his sister by the Xiangxi River. Using half a room borrowed from her and four taels of silver to buy glutinous rice and other ingredients, he soaked the rice for three days, ground it into fine powder, and made “Shouchun Cake.” That night, memories of his apprenticeship flooded his dreams—the kindness of his master, the life-saving rescue, and the teachings. The name “Master, Master, Master, Si, Si, Si” echoed in his mind. His hometown was also his master, and the cake was the “king”—but what king? Calling it a “king cake” might be seen as rebellious. Then it struck him: the lion is the king of beasts. The words “master (师), Si (斯), and lion (狮)” sounded strikingly similar. What better name than “Lion Cake”? Its golden color resembled the mane of a golden lion. He woke up laughing. When his wife asked why, he shared the dream. She suggested it might be their master reminding them not to forget his kindness. With her surname Si and the lion symbolism, the name “Lion Cake” honored their master, expressed gratitude, and connected with their roots—three lions in one. The family agreed wholeheartedly. Thus, Lion Cake was born in 1891 (the 17th year of Guangxu), winning praises from locals and gaining fame among travelers far and wide.

　　In the 26th year of Guangxu, the now elderly He, having achieved some financial stability with his wife, decided to relocate the shop to Sigui Fang Street, which led to even greater popularity for Lion Cake. In the winter of the 28th year of Guangxu, He passed away. His son carried on the family business, refining the recipe further by using water from a well outside the yamen (government office), boiling it, and letting it cool before soaking the rice—an innovation that enhanced the flavor, keeping the business thriving through the Republican era. In the later years of the Republic, other workshops like Daoxiangzhai and Guixiangzhai also produced the cake. Eventually, He closed his shop, and later on, workshops led by Xu Jinchang rose to prominence.

　　　After the liberation, under the leadership of the [Party], private businesses were consolidated. In 1955, the state-owned Xichong County Confectionery Factory was officially established (with Shen Guangqing [female] as its first factory director). The factory integrated the production techniques of various small Lion Cake workshops. Under the guidance of experienced masters, it gradually expanded production scale, helping this local specialty gain even greater recognition.

　　In 1961, when Marshal Zhu visited his hometown and passed through Xichong, he brought Lion Cake back to Zhongnanhai and spoke highly of it. In 1964, Xichong folk singer Yu Jiaqing participated in a provincial workers’ performance in Chengdu, singing a folk tune titled “Nothing Tastes Better Than Xichong Lion Cake.” The song received great acclaim. People not only loved eating Lion Cake but also sang the song “Nothing Tastes Better Than Xichong Lion Cake.”

　　After the Third Plenary Session of the 11th Central Committee of the Communist Party of China, Xichong Lion Cake was repeatedly recognized as a high-quality product by the National Science Commission and provincial, municipal, and county authorities, earning multiple gold awards. With growing international exchanges, the cake crossed oceans and was exported to Southeast Asia.

　　Ingredients:

　　18.5 kg glutinous rice, 9.25 kg white sugar, 1.1 kg sesame seeds, 1.4 kg cooked lard, 750 g eggs, 4.5 kg maltose, 14 kg sesame oil, 900 g raw rice flour, 500 g cooked rice flour, and appropriate amount of flavoring.

　　Production process:

　　Soaking rice → Grinding flour → Boiling starch paste → Mixing flour → Pressing and slicing → Frying → Mixing → Molding → Packaging

　　Production method:

　　1. Soaking rice and grinding flour: Select plump glutinous rice grains, rinse them clean, soak for 4–6 hours, drain the water, and pound into fine powder using a mortar. Sift through a 60–70 mesh sieve to ensure fine rice flour.

　　2. Boiling starch paste: Take 800 g of glutinous rice flour (calculated per 100 pieces of finished cake) and stir it evenly in boiling water. Cook until it becomes a thin paste, then add lard and continue boiling until all the rice flour is fully cooked.

　　3. Mixing flour: Combine the remaining glutinous rice flour with eggs, then mix in the cooked starch paste to form dough. Press the dough into 0.5 cm thick sheets, cut into 1.5 cm wide strips, then slice the strips into 0.5 cm wide pieces to create the raw cake pieces. Ensure uniform size and shape when cutting, and sprinkle flour between pieces to prevent sticking.

　　4. Frying: Heat sesame oil in a pan to 250–280°C, then gradually add the raw cake pieces. Once they turn light brown and puff up, remove them. These are the uncooked cake bases. Let them cool before the next step.

　　5. Boiling sugar, mixing, and molding: Place white sugar and maltose in a pan, add an appropriate amount of water.