Long County Horse Hoof Cake

Long County Horse Hoof Cake

　　Long County Horse Hoof Cake, also known as Honey Filling Cake, is named for its round shape resembling a horse’s hoof. The recipe and preparation method were originally learned by a local ingenious kitchen assistant from an imperial chef accompanying the emperor, and were later passed on to the public. Main ingredients and preparation method: refined flour, cooked lard, white honey, white sugar, etc. Refined flour is mixed with water and a small amount of lard to make the outer dough, while refined flour mixed with an appropriate amount of lard is made into the crispy layer. The outer dough is wrapped around the crispy layer, rolled into a log, then further shaped into the form of a horse’s hoof, and finally deep-fried in lard.

　　The Horse Hoof Cake features layers as thin as paper, with excellent color, aroma, taste, and appearance. It is well-known for its high-quality ingredients, meticulous preparation, multiple flaky layers, soft texture, richness without greasiness, sweet and intense flavor, melt-in-the-mouth crispness, rich nutrition, and long shelf life.

　　Historical Tales of Long County Horse Hoof Cake

　　Long County Horse Hoof Cake originated in the late Guangxu period of the Qing Dynasty. According to the *Long County Annals*, southwest of Longzhou lies Wushan Mountain, also called Wuyue, known as Qiangu Mountain in the Yu Gong (Tribute of Yu), and referred to as the “Western Sacred Mountain of the Five Sacred Mountains,” which served as a pilgrimage site for imperial courts throughout history. After the Yuan Dynasty, the pilgrimage tradition grew even stronger, with ceremonies held once every three years. In the late Guangxu period of the Qing Dynasty, the Qing court sent officials to offer sacrifices at Wushan and to inspect Longzhou. The emperor bestowed a “half-table Manchu-Han Imperial Feast” upon the imperial envoy, and thus assigned imperial chef Gong to accompany the mission. During his time cooking, Longzhou chef Jia Yicai became acquainted with imperial chef Gong and was subsequently taught the craft of making Horse Hoof Cake. In the early years of the Republic of China, Jia Yicai passed on the technique to his son and disciples, gradually spreading it across Qinlong. Since then, the Horse Hoof Cake has gained fame across Gansu and Shaanxi, becoming a renowned delicacy among the people.

　　According to folklore, the Horse Hoof Cake was originally a court delicacy brought back to its hometown, Longzhou, by Empress Changsun, the principal wife of Emperor Taizong of Tang, during her visit home. After tasting it, the locals were full of praise. With the empress’s permission, a talented individual from her family learned the art of making this delicacy from the accompanying imperial chef, and it was later introduced to the public. During the Tang Dynasty, as the southern regions including Fujian were developed, this imperial treat spread to southern Fujian along with those who migrated southward. The original hometown of Empress Changsun was Xiangquan Township in Longzhou, where the Tomb of the Holy Mother still remains in Sunjiazhuang. The present-day ruins of the Holy Mother Temple at Xianggong Mountain in Dongfeng Township, Long County, were built during the Tang Dynasty as a shrine to commemorate the virtuous Empress Changsun, who petitioned the emperor to reduce taxes for the people of Longzhou. When making the Horse Hoof Cake, the pastry is baked against the vertical wall of an oven, resulting in its characteristic horseshoe shape — hence the name. A Qing Dynasty poet once wrote the verse, “Freshly risen from the mold, its mark remains; even without treading flowered hooves, its fragrance is innate,” praising the Horse Hoof Cake and testifying to its long history and admiration among poets and scholars.

　　Another account states that Long County Horse Hoof Cake originated in the late Guangxu period of the Qing Dynasty. According to the *Long County Annals*, southwest of Longzhou lies Wushan Mountain, also called Wuyue, known as Qiangu Mountain in the Yu Gong, and referred to as the “Western Sacred Mountain of the Five Sacred Mountains,” which served as a pilgrimage site for imperial courts throughout history. After the Yuan Dynasty, the pilgrimage tradition grew even stronger, with ceremonies held once every three years. In the late Guangxu period of the Qing Dynasty, the Qing court sent officials to offer sacrifices at Wushan and to inspect Longzhou. The emperor bestowed a “half-table Manchu-Han Imperial Feast” upon the imperial envoy, and thus assigned imperial chef Gong to accompany the mission. During his time cooking, Longzhou chef Jia Yicai became acquainted with imperial chef Gong and was subsequently taught the craft of making Horse Hoof Cake. In the early years of the Republic of China, Jia Yicai passed on the technique to his son and disciples, gradually spreading it across Qinlong. Since then, the Horse Hoof Cake has gained fame across Gansu and Shaanxi, becoming a renowned delicacy among the people.

　　In 1960, when the Long County Food Factory revived valuable traditional products, the craft was passed down by Jia’s disciple, veteran craftsman Bian Wenhan, who helped restore the production of this treasured food. Long County Horse Hoof Cake is now widely sold both within and outside the province.