The cultural legacy of Yongkang Xishi fruit cakes spans sixty years.
China Daily News, Reporter Chang Shu-chuan / Report from Yongkang
For over a hundred years, Xishi Village in Yongkang District has held a "Danbing" (carrying cake) festival cultural event every year on the 20th day of the first lunar month. It has been designated as a municipal-level folk custom, and the "fruit cakes" carried during this festival have a distinctly local flavor. "Wang Xishi," which has been passed down for three generations over sixty years, is the original fruit cake shop in Xishi. Although the cakes have changed in size, the baker's heart remains the same; these simple fruit cakes contain the most natural and refreshing fillings.
Currently, there are three fruit cake shops in Xishi Village. Among them, the third-generation "Wang Xishi" was founded by the first-generation owner, Wang Ji-sheng, who used local sweet potatoes mixed with ground tangerine peel powder to create the first generation of fruit cakes, which were well-received. These cakes became the traditional offering for the Marshal Xie deity at Guangxing Temple and were distributed to elders during the annual Guangxing Temple Danbing Festival.
Third-generation owner Wang Tong-sheng stated that his grandfather originally used dried tangerine peel powder mixed with sweet potatoes for the filling. His father, Wang Deng-shan, used tangerine oil extracted from peels, while he switched to homemade jam made from kumquats and pineapples. As for the pineapples, after his father took over the shop, they only had orders from the Lunar New Year to the Danbing Festival. Therefore, his father worked in agriculture with his mother Chen Qiu-mei’s family, growing pineapples in the summer and making fruit cakes in the winter. Consequently, the pineapples currently used are also homegrown, ensuring quality.
Because Wang Tong-sheng studied design, he has applied his expertise after taking over the shop, resulting in unique packaging. In particular, the research and development of the fruit cakes started from scratch and have seen constant breakthroughs. Beyond improving the texture to meet modern tastes, he has designed different cake shapes and created more diverse flavors. The crust is made from a blend of medium and low-gluten flour for elasticity, with sweet potato added to enhance the texture. Additionally, he experiments with other nostalgic snacks to attract a broader customer base. The small fruit cake packaging is uniquely styled like a bamboo basket, complementing the century-old Danbing Festival and making the fruit cakes not only delicious but also rich in cultural heritage.
The Yongkang District Farmers' Association cherishes this Danbing culture and frequently invites Wang Tong-sheng to teach students how to make fruit cakes. Through learning by doing, students not only acquire a craft but also gain a deeper understanding of their hometown's wonderful traditional culture.