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The Wick Cakes

LiuPeini 202470081624

Abstract

The Wick Cakes, a traditional delicacy originating from Guixi, Jiangxi and Xiangtan, Hunan, has a history of over 400 years since its creation in the Ming Dynasty. Resembling a lamp wick in shape, it boasts a pure white, soft, and smooth texture, with a refreshingly sweet taste and a cool, aromatic fragrance. Remarkably flexible, it can be bent into a circle without breaking and exudes a delicate cinnamon aroma. Even more astonishingly, it can be lit on fire—when ignited,and the first piece in a box will burn continuously to the last, lasting exactly 24 hours. Born in the late Ming Dynasty, the Wick Cakes are a true gem among gourmet foods. During the Ming and Qing Dynasties, they were listed as imperial tributes, produced under the supervision of the imperial kitchen and sent to the palace. When Emperor Qianlong of the Qing Dynasty toured southern China, he tasted the Wick Cakes in Guixi and praised them as "Famed throughout the realm, peerless in its craft." This acclaim spread their fame far and wide. In the 1990s, Guixi Wick Cakes were honored as one of Jiangxi’s "Four Great Pastries." (China Culture and Tourism, 2021-04-06)

History of the Wick Cakes

During Emperor Qianlong’s southern inspection tour, he happened to taste the Wick Cakes made by "Longxing Shop" and was so impressed that he declared, "Famed throughout the realm, peerless in its craft." From then on, Longxing Shop became the official supplier of imperial tributes. By the late Qing Dynasty and early Republic of China, as commerce flourished in Guixi County, businesses multiplied, and competition intensified, leading to commercial consolidation. In the first year of the Xuantong reign (1909), the Guixi County Chamber of Commerce was established. At that time, the Fan family dominated the county’s commerce, earning the nickname "Half-the-Street Fans." They purchased Longxing Shop from the descendants of Xue Yinglong at a high price and expanded production. However, after the outbreak of the Anti-Japanese War, social instability and transportation difficulties disrupted supply chains, plunging the market into decline. Like many businesses, Longxing Shop entered a period of hardship. After the founding of New China, the People’s Government actively protected private commerce, reviving traditional businesses. In 1982, "Wick Cakes" were officially recognized as one of Jiangxi’s Four Great Specialty Pastries. Today, at the Longhu Mountain Scenic Area—a UNESCO Global Geopark and the Taoist capital of China—they remain a must-try delicacy for tourists.

Guixi Wick Cakes

A renowned traditional Jiangxi delicacy, Guixi Wick Cakes are named for their slender, wick-like shape, crystalline white appearance, and flammability. Legend has it that soon after Longxing Shop opened, a ragged, limping old man asked to stay overnight. Out of kindness, the owner let him sleep on a workbench. Next morning, the old man—revealed to be the immortal Tieguai Li—vanished, leaving behind an extraordinary fragrance. While the tale is mythical, Longxing Shop’s Wick Cakes do grow more aromatic with each chew, thanks to meticulous ingredient selection and a unique recipe. The main ingredients include glutinous rice, sesame oil, and sugar, while supplementary components feature Chinese herbs like Yunnan cinnamon, Burmese cinnamon, Cinnamomum cassia, cloves, angelica root, dahurian angelica, and dried tangerine peel. Beyond their sweet, non-greasy taste, Guixi Wick Cakes are said to aid digestion, invigorate circulation, and promote vitality.

Xiangtan Wick Cakes

A celebrated Hunan pastry, Xiangtan Wick Cakes trace their origin to Yi Kui, a poor scholar from Zhongchen Township. At 17, he passed the imperial exam but repeatedly postponed higher pursuits to care for his ailing mother. At 28, he took the provincial exam urged by his mother. Returning home, he found his mother critically ill. In desperation, he ground glutinous rice into flour, mixed it with sugar, steamed it into cakes, and cut them into wick-like strips to feed her. Miraculously, she recovered. Soon after, Yi Kui passed the exam，a double blessing that brought twin joys to the family. The cakes, thereafter known as "Wick Cakes," spread through Zhongchen Township. Made from high-quality Xiangtan rice flour, lard, cinnamon oil, and red shreds, Xiangtan Wick Cakes are glossy, snow-white, and shaped like rush stems. Their sweet, tender texture is appetizing and economical, packaged beautifully for gifting. Ideal for the elderly and infirm, they’ve been crafted for over 400 years. 140 years ago, they won First-Class Specialty at a national fair during the Xianfeng reign. In 1915, they earned global praise at the Panama International Commodity Exposition. In May 1988, they were named Hunan’s Famous Pastry. Later refinements, like replacing cassia powder with pure cinnamon oil, enhanced their aroma, securing provincial accolades.

Production Steps

1.Glutinous Rice Flour Preparing: Select plump, white late-harvest glutinous rice, sieve impurities, rinse twice with hot water, and sun-dry. Mix with heated oiled sand (3:7 ratio) in a wok, stir until crispy, sieve twice, grind into 80-mesh powder, and store in bags for 6–12 months to improve quality.

2.Sugar Refining: Boil 99%-purity white sugar with water, stir continuously, add sesame oil (or lard) before removing from heat, and stir until stretchable into 5–6 threads. Cool, crumble, sieve (16-mesh), and ferment (1 week in winter, 2–4 days in summer).

3.Rice Flour Preparing: Wash, dry, grind, and sieve long-grain rice into 80-mesh flour; roast until cooked.

4.Herbal Powder Preparing: Select, dry, chop, grind, and sieve Chinese herbs; mix by recipe and store.

5.Composite Powder Preparing: Spread glutinous rice flour in a ring, add refined sugar, dust with rice flour, and adjust sugar ratio seasonally.

6.Molding: Pound dough in molds, level, cut into strips, remove baseboard, wrap in paper, and incubate in wooden barrels for 12 hours. Slice thinly or shred, dusting with cooked rice flour to prevent sticking.

7.Packaging: Seal qualified Wick Cakes in 250-gram packages.

Terms and Expressions

1.The Wick Cakes 灯芯糕

2.Longxing Shop 龙兴铺

3.Famed throughout the realm, peerless in its craft 京省驰名，独此一家

4.Jiangxi’s "Four Great Pastries" 江西四大名点

5.Cinnamomum cassia 肉桂

6.Dahurian angelica 白芷

7.Dried tangerine peel 陈皮

8.Cinnamon oil 玉桂油

9.Sugar Refining 炼糖

10.Rice Flour 籼米粉

Questions

1.Where did the wick cakes originate?

2.What ingredients are used to make the Wick Cakes?

3.What is the nutritional value of wick cakes?

Answers

1.It originates from Jiangxi Province, China. This traditional pastry derives its name from its slender, lamp-wick-like shape. Made primarily from glutinous rice flour and sugar, it boasts a soft, sweet flavor with a delicate texture. As a cherished local delicacy with centuries-old heritage, it remains a popular treat among locals and visitors alike.

2.Main Ingredients: Glutinous rice flour, white sugar (or brown sugar), sesame, vegetable oil (or lard). Some recipes may add osmanthus flowers or candied citrus peel for enhanced flavor. Traditional Preparation Method: The glutinous rice is first dry-roasted and ground into powder, then mixed with sugar and kneaded into strips. These are finally cut into thin wick-shaped pieces, giving the cake its distinctive name.

3.It is a traditional Chinese pastry primarily made from glutinous rice flour and sugar, providing energy-rich carbohydrates. Sesame seeds add calcium, iron, and vitamin E, but its high sugar and oil content make it calorie-dense. Enjoy in moderation—those with blood sugar concerns should exercise caution.

References

[1]Bu Qingping 卜庆萍."湘潭美食灯芯糕."保健医苑 .10(2018):56.

[2]Jin Ynag 晋杨."贵溪灯芯糕."老区建设 01(1990):22.

[3]Peng Zhengpei 彭正培."湖南传统糕点—湘潭灯芯糕."食品工业科技 04(1985):10-11.

[4]Wu Ming 吴名."名播三湘“灯芯糕”."学习导报 10(2004):62.

灯芯糕

灯芯糕，这一江西贵溪与湖南湘潭的特色传统糕点，自明代诞生以来，已历经400余载岁月。它外形酷似灯芯，质地洁白柔润，口感清甜，气味清凉芳香，且能弯转成圈而不断，散发着纯净的玉桂香气。更令人称奇的是，它还能用火点燃，从一盒的第一根接连燃至最后一根，恰巧持续整整24个小时。 灯芯糕诞生于明末，堪称美食中的珍品。在明清两代，它被列为皇宫贡品，由御膳房派人监督生产，并送入皇宫。清代乾隆皇帝游历江南时，曾品尝贵溪灯芯糕，并赞誉道：“京省驰名，独此一家”，灯芯糕由此声名远扬。在20世纪90年代，贵溪灯芯糕被评选为江西四大名点之一。（文旅中国，2021-04-06）

灯芯糕的历史

乾隆皇帝在清朝时期南巡江南，偶然间品尝到了“龙兴铺”制作的灯芯糕，对其美味赞不绝口，称赞道：“京省驰名，独此一家”。由此，“龙兴铺”成为了专门为皇宫制作贡品的场所。 到了清末和民国初期，随着贵溪县城乡商业的繁荣，商号数量不断增加，商业竞争也日益激烈，逐渐出现了商业兼并的现象。到了清宣统元年，贵溪县成立了商会。当时在县城中，范氏家族因其商业势力强大，有“范半街”之称。范氏家族用重金从薛应龙的后人手中买下了“龙兴铺”，并进一步扩大了生产规模。 然而，抗日战争爆发后，社会动荡不安，交通日益困难，货物运输受阻，商品供应奇缺，市场逐渐萧条。在这种大环境下，“龙兴铺”也难以独善其身，和其他商铺一样，进入了衰落期。 新中国成立后，人民政府积极保护私营商业的合法经营，推动了我国传统商业的复苏和发展。 1982年，“灯芯糕”被正式列为江西省四大名特糕点之一。如今，在世界地质公园、中国道都龙虎山旅游风景区，灯芯糕更是游客们不可或缺的特色美食。

贵溪灯芯糕

贵溪灯芯糕是江西地方的传统名产，因其形状细长，色泽晶润洁白，用火一点即燃，故名灯芯糕。传说很早以前，贵溪专做灯芯糕的龙兴铺开张不久，一位衣衫槛楼的拐脚老人前来借宿，善良的老板出干怜悯之心把他安排在案板上睡，第二天一大早，拐脚老人飘然而去，案板上却奇香无比，这位拐脚老人就是神仙铁拐李。传说终归传说，不可相信。不过龙兴铺灯芯糕确实愈嚼愈香。香味不是神仙留下，而是来自严格的选料，独特的配方。其主要原料有糯米、麻油、白糖，配料有滇桂、缅桂和肉桂、丁香、当归、白芷、陈皮等多种中药。贵溪灯芯糕除香甜不腻爽口外还具有顺气、健胃、活血等功能。

湘潭灯芯糕

湘潭灯芯糕是湖南传统名特糕点。相传，湘潭县忠臣乡的穷书生易奎，17岁中秀才后，因照顾生病母亲多次放弃考举人机会。28岁那年，母亲坚持让他应考，他考完回家发现母亲病重，情急之下，用糯米磨成粉，加糖蒸成糕，切成灯芯模样喂母亲，母亲竟奇迹般恢复健康。不久，易奎考中举人，双喜临门。此后，这种糕在忠臣乡流传开来，被称为“灯芯糕”。灯芯糕以湘潭易俗河产的石谷糯米制成的米粉和绵白糖为主料，辅以猪油、玉桂油、红丝等精心制作而成，根条柔润有光，色泽洁白，形状像灯芯草，香甜柔润，爽口开胃，经济实惠，包装美观，携带方便，适合老年人、病人食用，也是馈赠亲友的佳品。湘潭制作灯芯糕已有400多年历史。140多年前，它在清代咸丰年间全国名特产品博览会上获一等特产；1915年巴拿马国际商品赛会上受各国代表称赞；1988年5月，被评为湖南省“名糕点”。此后，灯芯糕质量不断提高，改用提炼过的纯桂子油取代原配方中的肉桂粉，使桂味更加纯正浓郁，荣获湖南省优秀产品称号。

灯芯糕的制作步骤

步骤1制糯米粉：选取洁白饱满的长粒晚糯米，过筛去杂后用热水冲洗两次并晒干。将糯米与油砂按3∶7的比例放入烧热的铁锅中，勤翻动直至米粒爆白、酥脆，过粗筛两次后粉碎并过80目筛，装入布袋陈放半年至一年改善米质。

步骤2炼糖：将纯度99%的洁白砂糖按比例加水熬制，不断搅拌，出锅前加入小磨香油（或炼猪油），继续搅拌至能拉出5～6条糖丝。熬好后平摊冷却，搓散过16目筛，放入缸内发酵，冬季一周，夏季2～4天。

步骤3制籼米粉：将籼米洗净晾干磨碎，过80目筛后烘熟备用。

步骤4制中药粉末：将中药材筛选去杂、晾晒切碎后粉碎过筛，按配方称量拌匀，入缸备用。

步骤5制糕粉：将糯米粉摊成圆圈，放入炼糖，撒上糕粉，根据季节气候调整炼糖用量。

步骤6成型：将糕粉装盆舂糕，用力均匀，舂满后削平切条，抽去盆底板，用白纸包好，置于木桶中保温12小时，再切成薄片和细丝，切片时撒熟籼米粉防粘。

步骤7包装：将合格的灯芯糕按250克一包封装。

术语

1、The Wick Cakes 灯芯糕

2、Longxing Shop 龙兴铺

3、Famed throughout the realm, peerless in its craft 京省驰名，独此一家

4、Jiangxi’s "Four Great Pastries" 江西四大名点

5、Cinnamomum cassia 肉桂

6、Dahurian angelica 白芷

7、Dried tangerine peel 陈皮

8、Cinnamon oil 玉桂油

9、Sugar Refining 炼糖

10、Rice Flour 籼米粉

问题

1、灯芯糕起源自哪里？

2、制作灯芯糕的原材料有哪些？

3、灯芯糕富含怎样的营养价值？

回答

1、灯芯糕起源于中国江西省，是一种传统糕点，因形似灯芯而得名。它以糯米粉、白糖等为原料，口感绵软香甜，历史悠久，是当地特色小吃之一，深受人们喜爱。

2、灯芯糕的主要原料包括：糯米粉、白糖（或红糖）、芝麻、植物油（或猪油），部分配方会添加桂花、橘饼等增添风味。传统做法需将糯米炒熟磨粉，再拌糖搓条，最终切成细条状，形似灯芯而得名。

3、灯芯糕以糯米粉、糖为主，含碳水化合物供能，芝麻补充钙铁与维生素E，但糖油含量较高，属高热量传统点心。建议适量食用，血糖高者需谨慎。

参考文献

[1]Bu Qingping 卜庆萍."湘潭美食灯芯糕."保健医苑 .10(2018):56.

[2]Jin Ynag 晋杨."贵溪灯芯糕."老区建设 01(1990):22.

[3]Peng Zhengpei 彭正培."湖南传统糕点—湘潭灯芯糕."食品工业科技 04(1985):10-11.

[4]Wu Ming 吴名."名播三湘“灯芯糕”."学习导报 10(2004):62.