千层油糕Yangzhou Thousand-Layer Oil Cake: A Dancing Multi-Layered Delight! A Must-Try Jiangnan Pastry Miracle for Foreign Travelers
Imagine lifting the lid of a steaming basket to reveal a jade-white square cake emitting an irresistible sweet aroma. Tear it gently, and dozens of wafer-thin layers unfold like the pages of a book, with lard and syrup glistening between each layer—this isn’t an ordinary steamed cake, but a 64-layer masterpiece crafted by skilled chefs! If you think pastries are just sweet dough, this Yangzhou specialty will show you the ultimate artistry of Chinese desserts.
1. Origin and History
The Thousand-Layer Oil Cake traces back to the Qing Dynasty during Yangzhou’s salt merchant era. Wealthy salt merchants competed with elaborate culinary displays, and a pastry chef named Chen, inspired by Western layered cakes, created this 64-layer oil cake using traditional Chinese steaming techniques. It quickly became a sensation in Yangzhou and later became one of the “Three Spring Delights” of morning tea. Today, it has nearly 200 years of history.
2. Cultural Significance
For Yangzhou locals, the Thousand-Layer Oil Cake is the “soul of morning tea” and a symbol of hospitality. A traditional tea session usually includes “one pot of tea and two pastries,” and one of those must be this layered cake. It reflects Yangzhou’s philosophy of “meticulous craftsmanship in everyday food”—even a simple steamed cake is made to perfection.
3. Ingredients
The main ingredients are refined wheat flour (fine and pure), lard cubes (crystal-clear), and white sugar (sweet but not cloying). The magic lies in sugar-cured lard—once steamed, it melts into transparent syrup layers embedded in the cake, creating a uniquely aromatic and sweet flavor.
4. Preparation
The key is folding and steaming: roll the dough thin, sprinkle sugar-cured lard, fold and roll again, repeating 8 times to create 64 layers. Steaming requires precision—high heat can make the cake burst, while gentle steaming preserves the layered structure. This process demands patience and skill from the chef.
5. Flavor and Texture
Hot, the cake is soft and fluffy, with melted sugar-lard layers providing a smooth, sweet experience. Cold, the layers remain distinct and slightly chewy, letting you taste the fragrant flour and sweet lard in every bite. Best of all, it’s sweet but not greasy, rich but not heavy—inviting you to peel each layer with delight.
6. How to Eat
Perfect with Biluochun tea or Yangzhou Kuilongzhu tea. Locals enjoy sipping tea while peeling layers, appreciating the gradual unfolding of flavors. It can also be paired with Gan Si Soup to balance sweetness with a savory touch, completing the authentic Yangzhou morning tea experience.
7. Where to Try
Found in Yangzhou tea houses and morning tea restaurants. Recommended: Fuchun Tea House and Yechun Tea House (8–15 RMB per piece). When ordering, say “one Thousand-Layer Oil Cake.” Ask for “steamed hot” for the freshest experience.
8. Traveler Tips
In English, it’s called “Thousand-Layer Oil Cake.” Try peeling each layer while eating to fully experience the craftsmanship. This pastry contains lard, but vegetarian versions with vegetable oil may be available.
Fun Home Experiment
Try at home: layer thin pastry sheets, spreading butter and sugar between each layer, and bake for 20 minutes. While it won’t match the steamed softness, you can still enjoy the fun of multiple layers.
As you sit in a Yangzhou tea house, listening to traditional tunes and watching chefs craft the Thousand-Layer Oil Cake live, don’t forget to order a piece. This cake is more than a pastry—it’s an art for your fingertips, showing that the essence of Chinese cuisine lies in meticulous care. Add it to your “must-eat in China” list—next time in Yangzhou, find this dancing multi-layered cake and let its 64 layers of sweetness become your most exquisite culinary memory! Remember: without tasting the Thousand-Layer Oil Cake, you haven’t truly experienced Yangzhou morning tea culture.
