Yangzhou Thousand-Layer Oil Cake: Sweet Delight

1. Origins and History

The Yangzhou Thousand-Layer Oil Cake, or “Qian Ceng You Gao,” dates back to late Qing Dynasty. A Fujian-born chef, Gao Naichao, first created it using traditional techniques. He combined lard, sugar, and fermented dough, steaming instead of frying. In 1983, chef Dong De’an won a national contest, bringing fame to this pastry.

2. Cultural Significance

In Yangzhou, this cake is paired with jade dumplings, forming the “Yangzhou double treasures.” It is essential to morning tea culture. Locals enjoy it with Bi Luo Chun tea, balancing sweetness and bitterness. Today, the cake represents intangible cultural heritage and attracts visitors to Renfengli Historic District to try making it themselves.

3. Ingredients and Preparation

Core ingredients are simple but precise:

• High-Quality Flour: creates flexible dough.
• Lard: adds aroma and moisture.
• Sugar: sweetens and glazes the cake.
• Red and Green Threads: decorative touch.

The dough is rolled thin, brushed with lard, sprinkled with sugar, layered, folded, and steamed. The result is soft, fluffy layers, delicate yet rich.

4. Flavor and Texture

Steamed Thousand-Layer Oil Cake has a translucent yellow appearance. Each bite is soft, sweet, and slightly crispy from sugar bits. Layers melt in the mouth, offering a cloud-like texture. Visitors often describe it as “falling into fluffy snow” or “soft as a sweet cloud.”

5. How to Enjoy

For the best taste, eat it warm with morning tea. Pair with jade dumplings and Bi Luo Chun tea. Locals gently peel the layers with chopsticks, savoring “a thousand layers in one cake.” Each bite balances sweetness, aroma, and tea bitterness perfectly.

6. Where to Try It

• Quyuan Tea House: authentic flavor, paper-thin layers.
• Fuchun Tea House: modern twist, preserves heritage technique.
• Renfengli Historic District: watch steaming, hands-on experience.

7. Home Cooking Version

Try a simplified home recipe:

• Mix all-purpose flour with yeast for dough.
• Combine lard with sugar as substitute for sugar-lard cubes.
• Roll thin, brush with lard, sprinkle sugar, fold into squares.
• Steam 20 minutes.

Though layers are fewer than 64, peeling layers is fun. Serve with milk for a cozy flavor.

8. Symbolism and Tips

The many layers symbolize prosperity and blessings. Share during celebrations for good luck. Best eaten within ten minutes of steaming. For takeout, steam briefly at home to restore softness.