Nǎiyóu sū bǐng

This round, buttery cake, with a crisp outer layer and a soft, creamy interior is a trademark specialty of Yu Jan Shin from Dajia district since 1983. It is a version of the traditional Chinese subing, a type of crispy pastry.

The traditional lard was replaced with all-natural butter, and the cake’s size was visibly shrunk, creating the buttery crispy cake that is known as nǎiyóu sū bǐng today. This traditional cake makes for a perfect gift, a delicious engagement cake, or an edible sacrificial offering to deities.