Zanyi Xiaobaba

Zanyi Xiaobaba

　　Zanyi Xiaobaba, those with ham as the main filling are called "Ham Tuo," while those mainly filled with red bean paste and white sugar are commonly known as "Four Liang Tuo." They are among the uniquely flavorful and renowned specialties of Yunnan-style pastries, as well as distinctive treats in China’s pastry scene.

　　"Everyone loves Zanyi Xiaobaba." The reputation of Zanyi Xiaobaba has spread widely and become a household name. Particularly during the 1970s and 1980s, this product was immensely popular among the public. Whenever a marriage proposal was made, the groom would invariably buy hundreds of Xiaobaba, hiring someone to carry or shoulder them, proudly presenting them to the bride’s family. During the Mid-Autumn Festival on August 15th and Lunar New Year visits, it was also essential to include this gift when paying respects to the bride’s family. According to local customs in Zanyi, newlyweds would “present sweets” to get acquainted with relatives and friends. The couple would carry a tray holding two Xiaobaba along with a few fruit candies to offer to guests, symbolizing sincerity. When locals went to town for shopping, they never forgot to buy a few to take home for their parents or to share with their children. Zanyi Xiaobaba became a widely recognized and beloved delicacy. With economic development, Zanyi Xiaobaba has been rebranded with modern elements—such as the "Yun Ham Mooncake" produced by the County Non-Staple Food Factory and the "Dianyi Yuan" series of mooncakes by Zanyi Sanyuan Food Factory—these are brands improved upon traditional craftsmanship and recipes and then introduced to the market. Nevertheless, locals still affectionately refer to it as — Zanyi Xiaobaba.

　　Zanyi Xiaobaba has a history of several hundred years. Legend has it that during the Ming Dynasty, when Emperor Yongli sought refuge in Yunnan, he was depressed and lost his appetite. One of the imperial chefs came up with an ingenious idea: using premium Xuanwei ham, finely chopped and mixed with honey and refined sugar as filling, which was then baked into pastries. Unexpectedly, these pastries emitted a rich aroma and were highly tempting. Their taste was sweet, mellow, and delicious, and Emperor Yongli took a great liking to them, finding them truly delightful and lifting his spirits. Because the filling was made of ham and the shape was round like a lump, the chef named them "Ham Tuo." Later, this method spread to the public, and the craftsmanship continued to improve, gradually evolving into the beautifully packaged, high-quality gifts we know today—perfect for presenting to family and friends.

　　Zanyi Xiaobaba, those with ham as the main filling are commonly known as "Ham Tuo," while those mainly filled with red bean paste and white sugar are called "Four Liang Tuo." They are among the uniquely flavorful and renowned specialties of Yunnan-style pastries, as well as distinctive treats in China’s pastry scene.

　　 The surface of Zanyi Xiaobaba is brownish-red, glossy and oily, with a crispy outer shell and a filling wrapped in layers of flaky pastry that won’t crack naturally—hence the name "Hard Shell." Zanyi Xiaobaba excels in color, aroma, taste, and appearance. It’s crisp, fluffy, crunchy, soft, sweet, and salty in just the right balance. It offers the fragrant taste of ham as well as the sweet allure of sugar syrup. It’s rich but not greasy, with a unique flavor that makes it a premium delicacy beloved by many.