In Suzhou, people make New Year cake to commemorate Wu Zixu during the Spring Festival. As a symbol of the new year, it is also called ‘Nian Nian Gao,’ meaning ‘increasing prosperity year after year.’ Eating it represents the hope for continuous improvement in work and life. With each bite, one recalls distant loved ones and hometown memories.
The Jiangnan-style Osmanthus New Year Cake infused with black tea offers a captivating aroma, blending soft osmanthus fragrance with layered tea notes. Ingredients: – New Year cake: 250g – Black tea: 20g – Osmanthus: 20g – White sugar: 20g Preparation: 1. Slice the New Year cake, boil until soft, then drain. 2. Heat a pan with olive oil, add the cake and stir-fry. 3. Incorporate pre-prepared black tea and a pinch of dried osmanthus, mixing evenly. 4. Add white sugar to taste, stir until the tea liquid is mostly absorbed. May the new year bring you steady progress in life and work, symbolized by this ‘ascending’ delicacy.