梅花糕与海棠糕Suzhou Plum Blossom Cake & Begonia Cake: Blooming Chinese Pastries! A Must-Try Sweet Memory of Jiangnan for Foreign Travelers
Imagine walking through the ancient streets of Suzhou, watching a skilled pastry chef spin flower-shaped molds, pouring in batter with a sizzling sound as the sweet aroma rises with the steam. In moments, golden “plum blossoms” and “begonias” emerge from the molds, hiding molten sweetness beneath their delicate exterior. These aren’t ordinary pastries—they are flower-shaped delights that literally bloom on your taste buds!
1. Origin and History
Plum Blossom Cake and Begonia Cake date back to the Ming and Qing dynasties in Suzhou. At that time, Suzhou was a hub of commerce and tea culture. Inspired by plum and begonia flowers in the gardens, pastry chefs created these floral-shaped treats. Plum Blossom Cake first appeared in the Ming dynasty, while Begonia Cake became popular in the Qing dynasty. Today, they remain iconic representations of Suzhou tea pastries, with a history spanning several centuries.
2. Cultural Significance
For Suzhou locals, these pastries are “garden treats” and a sign of refined hospitality. People often say, “A piece of flower cake with a cup of tea is better than meeting the immortals.” These sweets showcase Suzhou’s philosophy of elegance in everyday life—even ordinary pastries are crafted as miniature works of art.
3. Ingredients
Plum Blossom Cake is made with glutinous rice flour (soft and chewy) and filled with sweet red bean paste (smooth and fragrant). Begonia Cake uses wheat flour (light and fluffy) and is decorated with candied red and green strands and nuts. The most special feature is the copper molds shaped like plum and begonia flowers, which give the pastries their exquisite patterns.
4. Preparation
The secret lies in pouring and baking. Batter is poured into heated molds, filled with paste, and topped with more batter, with the mold rotated constantly for even cooking. Once one side is done, the pastry is flipped with a metal skewer. The process resembles a delicate acrobatic performance and requires years of experience to perfect.
5. Flavor and Texture
Plum Blossom Cake has a crisp outer layer with a soft, chewy interior and a piping-hot sweet bean paste. Begonia Cake is soft and fluffy, with a crunchy sweet sugar crust and nutty aroma. The best part is enjoying them straight from the oven—hot outside, molten inside—tempting you to take a bite while blowing on it.
6. How to Eat
Best enjoyed with Biluochun tea or Suzhou jasmine tea. Locals savor these pastries in gardens, taking a bite of cake followed by a sip of tea, letting the tea balance the sweetness while experiencing the slow-paced elegance of Suzhou life.
7. Where to Try
Available in Suzhou’s old streets such as Guanqian Street and Shantang Street. Recommended shops: Huang Tianyuan and Caizhizhai (5–10 RMB per piece). Order one Plum Blossom Cake and one Begonia Cake, and eat them fresh to enjoy the perfect crisp and molten texture.
8. Traveler Tips
In English, these are called “Plum Blossom Cake” and “Begonia Cake”. Be careful—they’re hot inside! Take small bites first. Both are entirely vegetarian-friendly, containing no animal products, perfect for vegetarians and sweet lovers.
Fun Home Experiment
You can try at home: use a muffin tin or cake mold, fill batter with red bean paste. While it won’t achieve the precise floral patterns of professional molds, it’s a fun way to experience making flower-shaped cakes.
When strolling through Suzhou’s gardens, surrounded by bridges, flowing water, and carved windows, don’t forget to seek these blooming treats. Plum Blossom Cake and Begonia Cake aren’t just pastries—they’re edible art, showing that even Chinese sweets carry poetic beauty. Add them to your “must-eat in China” list—next time in Jiangnan, find these blossoming treats and let their fragrant sweetness become one of your most delightful travel memories! Remember: if you haven’t tried flower-shaped cakes, you haven’t truly experienced Suzhou’s exquisite delicacies.
