Wendeng's unique regional culture has bred the unique Jiaodong flower cake custom, which has different expressions on different festivals. Swallows are pinched on Qingming Festival; Dragon King is worshipped on the eighth day of the sixth lunar month; Cowherd meets Weaver Girl on the seventh day of the seventh lunar month; from the first month to the twelfth lunar month, from the birth of a child to the birthday of the elderly, people use flower cakes to express their congratulations on the festival and blessings to their families. The large flower cakes during the Grain Rain season are used by coastal fishermen to commemorate the sea's gift to fishermen, worship their ancestors, and wish their families a safe and sound warehouse of fish and shrimp when they go out to sea. People celebrate the festival in this way. In addition to using white flour as the main raw material, the people of Wendeng also use corn flour and bean flour to make flower cakes. The ancient folk custom of Wendeng flower cakes has become a cultural phenomenon after thousands of years of inheritance. From these flower cakes, people seem to see the strong nostalgia of the farmers in Wendeng, and also feel the inheritance of the local culture of the folk people in Wendeng. The tools for making flower cakes are very simple: white flour, scissors, kitchen knives, combs, red dates, peppercorns, etc. As long as you master the dough-making technique and knead it according to the pattern, a vivid dough mold image will stand out. "To make flower cakes, kneading the dough is one of the keys. The kneading of the dough for making flower cakes is different from that for making pastries. The former needs to consider the requirements of the dough in terms of plasticity and antiseptic properties. The recipe for kneading the dough in winter is: 1500 grams of refined flour, 1000 grams of glutinous rice flour, 200 grams of refined salt, 100 grams of preservatives, and 250 grams of sesame oil. The production method is to put flour, glutinous rice flour, refined salt, and preservatives in a basin and mix them evenly. Then slowly pour in boiling water and stir with chopsticks, and then knead the dough repeatedly until the "three lights" effect is achieved: shiny noodles, shiny hands, and shiny basins. Press the dough into thin slices with your hands, steam it in a steamer for about 45 minutes, take it out, quickly knead the dough and sesame oil evenly, put it in a plastic bag, wrap it with a towel, and leave it for 24 hours until the dough is firm, then you can use advertising colors to adjust the color. If it is in summer, considering the temperature and humidity, etc. Factors, generally the proportion of flour can be appropriately increased. The flour can be increased to about 1700 grams. At the same time, the proportion of preservatives and sesame oil should also be appropriately increased. The kneaded dough can be stored for 1-2 months in winter, and can be stored for about 1 month in the freezer in summer. If the dough feels hard when taking it out, you can soften it with your hands, which does not affect its use effect. The beauty of flower cakes lies in their natural materials, natural craftsmanship, and simple state of mind. The image it creates is in line with the folk cultural psychology and is popular with the people. As a kind of folk plastic art with strong vitality, flower cakes have grown and taken root in the lives of the people and have become a unique way of expressing folk customs. Information source: Culture, Radio, Film and Television Press and Publication Bureau (no pictures yet, welcome to provide.) Information source: Culture, Radio, Film and Television Press and Publication Bureau (no pictures yet, welcome to provide.)