Nearly two years ago, the grandma who was in charge of this Zhuangyuan Cake stall said she wanted to take a break and put up a sign saying "Inheritance of Ancient Zhuangyuan Cake Technology". I once considered it! It’s just that I didn’t take that step after all. Fortunately, the Zhuangyuan Cake stall is still occupied, and it also supports modern mobile payment.

In recent years, Zhuangyuan cakes have also begun to undergo innovative changes, with most of them adopting a solid cake style and trying new filling flavors. Some raise the unit price, similar to the refined route of red bean cakes, while others raise the total price and sell you a box at a time.

The powder formula used for the Zhuangyuan cake body may be slightly different. Generally speaking, it is softer when it is freshly steamed and becomes more elastic after cooling. Although it can be kept refrigerated and reheated later, the taste often changes drastically, so it is best eaten on the same day.

What I like most about this No. 1 cake is its "soft" body, which is similar to a sponge cake. It is cotton but not dense, sweet but not greasy, and the taste sticks to the most stable peanut and sesame flavors. The shape may not look very delicate, but what about street food?

What’s more considerate is that it also provides two- and four-piece options, which is more suitable for satisfying your snack craving after visiting the Miaokou Night Market. I sincerely hope that this Zhuangyuan Cake stall can continue to operate smoothly.