[Photo provided to wuxi.gov.cn]
Origin
Yulan cake is a traditional delicacy from Wuxi, originating during Emperor Daoguang's reign (1821-1850) in the Qing Dynasty (1644-1911). It was inspired by the blooming of magnolia flowers (yulan in Chinese) in early spring and was crafted by the Sun Family Pastry Shop. Known for its crisp exterior and chewy filling, along with its elegant name, Yulan cake quickly became a regional specialty of Jiangnan.
How to prepare it?
The preparation process is precise. Glutinous rice flour is combined with hot water and kneaded into dough wrappers, which are then filled with various ingredients such as savory pork, sweet red bean paste, or rose-scented mixtures. The pork filling, in particular, needs a careful balance of fat and lean meat, seasoned and mixed until sticky and cohesive. The cakes are cooked using a semi-frying technique, with oil about halfway up their sides, gently pan-fried over low heat until they develop a crisp, golden crust while keeping a soft, sticky interior.
How does it taste?
Freshly made Yulan cakes are golden, with a crust that breaks open at the first bite, releasing hot, steaming soup. The soft, chewy dough combined with a generous filling offers layered textures and flavors, beautifully balancing savory and sweet notes, all infused with an enticing aroma.
In Jiangnan, particularly in Wuxi, Yulan cakes have been a staple of daily life for a long time. They are popular for breakfast, typically accompanied by a cup of hot soy milk or tofu pudding to make a satisfying meal. They are also elegant teatime delights, often served to family and friends as a symbol of warmth and hospitality.
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