Passing by, I often see many people lining up for classic traditional shao bing (a type of Chinese pastry).

The sesame cake is a long, thick pastry with a modest amount of black sesame filling and not enough sesame aroma.

The taro cake is round, with a substantial amount of taro filling that is not greasy—highly recommended.

Once again, I didn't manage to buy the most popular triangular cake, which is likely a savory, large piece of old-style Chinese shao bing with scallions, now shaped into a four-cornered rectangle. Perhaps it's because the people in this area prefer inexpensive, large portions of food that are enough to satisfy their hunger?