Bee cake is a kind of pastry snack steamed with flour or rice flour, sugar and fruit. Because this kind of cake is broken and there are many honeycomb holes in it, it is named bee cake.

The red bee cake is made into a thick paste with flour, mixed with alkali and kneaded evenly. Fruit materials such as jujube, sweet-scented osmanthus, pine nuts and raisins are put on it, then steamed in a cage with fruit materials on it, brushed with a layer of oil, poked with chopsticks on the surface during steaming, and steamed. Make red bee cake with standard powder and brown sugar, and make white bee cake with thick powder and white sugar. Red bee cake is sweet and soft.

The bowl of bee cake is fermented with rich flour and flour, then the alkali and sugar are kneaded evenly, washed in a small bowl, oiled inside, put the mixed flour into the bowl, put five red dates on it, and steamed over high fire. Bowl cakes are bowl-shaped, with flowers on them and soft mouths.

Rice noodle bee cake is actually a bowl cake, but its raw material is not flour, but japonica rice flour. Wash clean with japonica rice, soak in cold water for 4-5 hours, drain, grind into fine powder, chop the old yeast in a basin, dilute it with warm water, then add rice flour, stir well, cover it for fermentation, knead it with alkali, pour it into a basin while it is hot, add sugar, osmanthus fragrans and alkaline noodles, and stir it vigorously into a paste (pay attention to the amount of alkali when putting alkaline noodles). Put the alkaline rice paste into a small bowl, brush the oil in the bowl first, take it out after steaming with strong fire, sprinkle with green plums, melon seeds and diced Beijing cakes, or put it into patterns. The rice noodle bee cake is milky white, with red and green fruit materials, bright in color, soft in entrance and sweet in taste. Because there is a beehive in it, it is also called rice noodle bee cake.