The timing of the mix and the concentration of the alkalinity are paramount; the technique dictates whether the final cake will achieve its signature golden translucency, its smooth yet chewy texture, and its authentic, mellow herbal fragrance.“ Even a hairline’s breadth of error will alter the taste,” added Mao. Once the steamed rice is thoroughly blended with the alkaline extract, it is kneaded and pressed. While still warm, the rice dough is leveled on a wooden board to cool and set naturally, finally becoming the authentic traditional delicacy that defines the Lunar New Year for the people of Pingyang.

Today, the Wuyangshan Fanci production base has achieved standardized processes, with a daily output of approximately 2,500 kilograms. Through cold-chain logistics, these delicacies are shipped to major cities like Hangzhou, Shanghai, and Beijing. In recent years, it has been recognized as a“ Wenzhou Time-Honored Brand”, one of the“ Top Ten Dishes of Pingyang”, and a“ Zhejiang Signature Gift”. It has earned a spot on the China National Travel annual list of featured cultural tourism products.

Meanwhile, beyond the classic original flavor, the producers have developed new varieties of products, including brown sugar, fruit, and seafood Fanci. They are also proactively researching personalized versions using Tiepi Shihu (Dendrobium officinale), dragon fruit, and mung bean. By exploring Fanci’s potential as a high quality carbohydrate, they transform it into hot pot slices, BBQ skewers, or ready-to-eat snacks, integrating it within modern culinary scenes.“ Soon, you will be able to prepare Fanci in over twenty different ways and savor their multi-flavors,” says Mao Qiuhua. He hopes that as their product line expands, Wuyangshan Fanci will completely change the public’s traditional perception of local traditional food.