Duyun Chonggao
Made from coarse-ground rice and glutinous rice flour, semi-dried and semi-roasted, then steamed in a basket; sprinkled with sesame powder, soybean flour, peanuts, and brown sugar powder before steaming. The cake is then puffed out using a wooden stick and served. It is soft, fragrant, and has over a hundred years of production history.
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