Sai Shang Xiang Na

Sai Shang Xiang Na

　　Xiang Na is an exceptional traditional delicacy from Yulin, boasting a long history, premium ingredients, and unique preparation methods. Its origins can be traced back over 1,000 years to the Tang Dynasty. Today, the ingredients and production techniques of "Yulin Xiang Na" are directly inherited from the Tang-era "Shao Mie Bing" (Burnt-Off Cake), though with refinements and improvements. Compared to other fried foods, its most distinctive feature lies in the use of wine and flour in the dough, along with other ingredients such as cooked lard, all meticulously processed through a complex procedure to form the cake base. This base is first soaked in oil, then deep-fried over high heat, and finally sprinkled with white sugar upon removal. In short, it’s a cake made from flour, white spirit, and lard, then pan-fried to perfection. It has a pale white color, and a fragrant, tender, and crispy texture.

　　 "Sai Shang Xiang Na" features a glossy white appearance, a fragrant and soft texture, and a rich wine aroma. For centuries, it has been a traditional specialty food in the Yulin area. It is not only a top-tier dessert served at local banquets and given as a gift to relatives and friends, but is also exported to many places abroad.