There was a saying: "Su Dongpo dug wells and cooked Dongpo cake; the cake was crispy and tasty and left good reputation eternally." When Su Dongpo was exiled to Danzhou, he saw some local people make cookies and peddle in the street, but the business was bleak, so he taught his cake-making technique he used to create in Huangzhou to them. The local people followed the methods he taught, then add pure water from Beimen River, and made into cakes featuring golden color, tender, sweet and delicious, and was greatly favored by people. The Danzhou folk named the cake as Dongpo cake, and inherited to date.
Food Tips: Commercially available in Zhonghe ancient town.