Boxi Tidal Cake

Boxi Tidal Cake

　　　　The "Boxi Tidal Cake" from Boxi Town, Yibin County, is a confection made from mung bean starch. It has a square shape with unique decorative patterns on top. Its color features the purplish-red hue of washed sugar mixed with the bright green of mung beans, creating a naturally pleasing contrast that is both delightful to the eye and refreshing to the senses. The taste is uniquely sweet and fragrant, soft and crumbly. The Boxi Tidal Cake was first created as early as during the Tongzhi era of the Qing Dynasty by Xie Defang of the "Jiyi" confectionery in Boxi Town and a renowned local traditional Chinese medicine food expert. Upon its debut, the new product received praise from people of all walks of life. Unfortunately, production of this item was interrupted for some unknown reason during manufacturing.

　　( Yibin )

　　The Boxi Tidal Cake from Yibin County boasts a long history and widespread fame. It is said to be the result of market competition. Thanks to Boxi Town's superior geographical environment, it was a well-developed port for both land and water transportation during the reign of Emperor Tongzhi of the Qing Dynasty. With many shops in town, competition to capture the market and gain profits led to a race to improve confectionery production techniques. Xie Defang of the Jiyi Confectionery, drawing on his own experience in food research, worked with a local expert in traditional Chinese medicine food to develop the Boxi Tidal Cake. Little did Xie Defang know that two hundred years later, the Boxi Tidal Cake would become a household name and a beloved gift for family and friends. Made from mung bean starch, the cake is square-shaped with unique decorations. The purplish-red of washed sugar pairs naturally with the bright green of mung beans, creating an aesthetically pleasing and delightful visual experience. 9i7

　　Ingredients for Boxi Tidal Cake: 9i7

　　Mung beans, white sugar, peanut oil, washed sugar, and rose sugar. 9i7

　　How to make Boxi Tidal Cake: 9i7

　　1. Use high-quality mung beans, which are soaked, rinsed, washed, shelled, and then ground into bean flour. Fresh roses without dew are finely shredded, mixed with white sugar, and kneaded evenly by hand to make rose sugar. The rose sugar is then stored in a porcelain jar for a period of time until the fragrance of the roses fully blends with the sugar before use. 9i7

　　2. Mix a certain amount of mung bean flour, white sugar, cooked peanut oil, and water in an iron wok to stir-fry and make washed sugar. The heat control for frying the washed sugar is crucial—start with high heat, then medium, and finally low heat. Once the sugar in the wok turns glossy and oily, remove it from the heat. 9i7

　　3. Combine a measured amount of mung bean flour, cooked peanut oil, white sugar, and water, then mix and knead evenly. Fill this mixture into pre-oiled tidal cake molds. These molds are hinged and consist of two parts. Each mold contains multiple small sections for individual cakes—one side is flat while the other has decorative patterns. After filling both mold halves with the mixture, place the prepared washed sugar and rose sugar mixture in the center as the filling. Press and smooth the mixture, then demold the pressed cakes. Steam them over high heat in a steamer basket until fully cooked. After steaming, uncover the basket and allow the cakes to cool and release moisture. 9i7

　　4. Roll the cooled cakes in white sugar. For easy carrying, workers neatly arrange the cakes and place them flat in beautifully printed paper boxes before they are ready for sale. 9i7