Yangcun Cake

Yangcun Cake

　　　　Also known as Poria Cake, Yangcun Cake originates from Yangcun Town in Wuqing County, Tianjin. Though it comes in simple packaging, uses common ingredients, and has an unassuming appearance, Yangcun Cake conquered fair-skinned, blonde foreigners with its distinctive taste at the 1930 Panama Pacific International Exposition, earning a bronze “Jiahe” (Fine Crop) medal, making it one of the first Chinese snack foods to break into the international market. In 1958, Premier Zhou Enlai served Yangcun Cake to Cambodian guests during a tea party. Prince Norodom Sihanouk was full of praise after tasting it, happily accepted the gift—Yangcun Cake—and mentioned that his wife would surely love it. The cake is mainly made from refined rice and icing sugar, and its production process is meticulous and refined. It is soft, palatable, and easy to digest, offering spleen-invigorating and stomach-nourishing benefits. Regular consumption yields effects comparable to the traditional Chinese herb poria, hence its nickname “Poria Cake.”

(Tianjin)