Thousand-layer oil cake

Thousand-layer oil cake

　　Thousand-layer oil cake: The cake has a semi-transparent body that is exceptionally soft and elastic. Its layers are stacked yet distinct, offering a balanced sweetness and tenderness that is refreshing to the palate. Masterfully crafted through precise control of fermented dough, sugar, and oil, in 1983, Dong De’an, a specially ranked first-class dim sum chef from Yangzhou, participated in the National Culinary Competition. His display of Yangzhou-style dim sum, including the thousand-layer oil cake, amazed the judges and earned him the title of National Best Dim Sum Chef. (Yangzhou)