Changzhou Sesame Cake
First crafted in the 1850s (Qing Dynasty) by chef Wang Changsheng of Changzhou’s Changle Teahouse, Changzhou Sesame Cake (locally called da ma gao) began as a humble “straw sandal-shaped” pastry for laborers. Today, it’s a municipal intangible cultural heritage (listed in 2007), embodying over 160 years of the city’s culinary tradition. What started as a street snack has evolved into a beloved souvenir, wrapping Changzhou’s quiet charm into every golden, crumbly bite.
Made with fine flour, premium sesame, and either sweet (sugar) or savory (lard & scallion) fillings, the cake follows strict handcrafted steps—from kneading layered dough to baking with precise heat (locals say “30% craft, 70% fire control”). The result? A golden, crisp exterior that crumbles at the touch, paired with a rich, non-greasy filling. Sweet versions (round-shaped) offer mellow sweetness, while savory ones (long-shaped) carry aromatic scallion notes—both beloved by all ages.
More than a pastry, da ma gao is woven into Changzhou’s daily life: it’s a breakfast staple, a holiday gift, and a symbol of home for locals. Modern artisans balance tradition with innovation—using traditional recipes alongside electric ovens for wider production—ensuring this legacy stays crisp, flavorful, and deeply tied to the city’s identity.
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