Traditional Chinese Large square cake (Su style): Recipe, Ingredient Ratios & Step-by-Step Method

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In short: Traditional Chinese Large square cake (Su style). This entry documents a recipe & cooking taken from Chinese practical-technology literature, written for small-scale makers and home producers. The text below is the full English translation of the original Chinese workshop notes, covering materials and quantities, the step-by-step sequence, and the practical cautions recorded in the source. Roughly 4449 words of English technical text, translated and preserved without editing. It is intended for experimental and reference use, not for regulated or commercial certification.

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Large square cake (Su style) This product is highly seasonal and is generally available on the market during the Qingming Festival and the Dragon Boat Festival. They are divided into sweet and salty ones. The sweet ones include four-color square cakes of rose, mint, mint and bean paste; the salty ones include fresh meat square cakes. It is characterized by thin skin, heavy filling, white color and hot steaming. …

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