Mung bean cake is famous for its crisp, multi-layered, instant in mouth and sweet filling. It is one of the traditional scenic spots of the Han nationality in Chaoshan, which has been passed down for hundreds of years since the Kangxi period. Using pure natural northeast mung bean as raw material, it is refined according to the manual process passed down from generation to generation, which is beautifully made and hygienic; Without using any preservatives and pigments, it is famous for its crisp outer skin, distinct layers, soft taste, melting in the mouth and sweet filling. Suitable for all ages, it tastes delicious.

Mung bean cake is made of high-quality flour, rich in nutrients and special ingredients. Loose, fragrant, crisp, soft, mellow, attractive, delicate and fragrant, it is a characteristic traditional pastry snack with a hot market.

There are two main reasons why mung bean cake is popular: first, it is made of high-quality mung bean and flour, which is absolutely green food; The second is the exclusive formula and special ingredients.

The baked mung bean cake is golden and translucent, soft and delicious, and it tastes even more wonderful. The effect of mung bean is well known-it has the effects of clearing away heat and toxic materials, quenching thirst and relieving summer heat, diuresis and moistening skin, and is suitable for men, women and children.

During the reign of Kangxi in Qing Dynasty, Li Guangdi, the owner of Anxi Lake, was the prime minister and recommended Shi Lang to recover Taiwan Province Province. Shi Lang was ordered to be the prefect of the navy in Fujian, preparing to cross the Taiwan Province Strait. Warships March on the sea to fight, and the army should bring dry food. It is said that there was a gang leader named Su Shuncheng from Jinjiang Square in Shi Lang at that time. Because he is from the same town as Shilang, he trusted Yi and asked Yi to open a small stove for Shilang to eat. When Shi Lang wants to cross the sea, it is actually the easiest to cook noodles with dry food, but if you want to eat noodles, you have to have side dishes and soup. Meat buns are easy to make, but sweet buns are not, but the shell and dough are the same. To make a "three-in-one" is to stir-fry flour with scallion oil and sugar, and also use boiling water. Shi Lang asked Su Shuncheng, the leader of his hometown, to find a way to cook some clever and delicious dry food and eat it with ordinary dry food such as dough and sweet buns. Su Shuncheng herself, thinking nothing, went to discuss with other leaders. Some people say it's a good idea to tie zongzi and make dry food with alkali zongzi and meat zongzi, but what about alkali zongzi? No, there is nothing fancy and delicious; As for jiaozi with meat stuffing, although it is delicious, jiaozi with roasted meat stuffing is more delicious. How about oyster omelet? Still eating burnt food. Some people say they want to fry pancakes. Su Shuncheng thought it made sense, so he made the skin with flour, stuffed it with sugar and meat, and fried the meat pie.