Cake Pastry & Cake Pastry Congee

Cake Pastry & Cake Pastry Congee

　　Legend has it that during the Guangxu reign of the Qing Dynasty, a vendor surnamed Lu in Guiyang mixed glutinous rice flour with bowl-ear cake, ground it into a batter, steamed it, and produced a pure white, snow-like fluffy texture. He then sliced it into pieces with bamboo sticks, garnished them with rose petals, sesame, and crushed peach kernels, creating a distinctive snack known as "Lu’s Cake Pastry." Later, another vendor surnamed Song near the City God Temple (western entrance of Datong Street) modified the recipe by making the pastry round-shaped, omitting the seasonings, and thus created "Song’s Cake Pastry." The round Cake Pastry served with congee made from water chestnut starch became the beloved "Cake Pastry Congee" in Guiyang, known for its sweet taste and now available at local dessert shops. (Guiyang)