Fuling Cake, also known as Fuling Cake, is a traditional local snack. The skin is as thin as paper and the color is snow-white. It is made of the Chinese medicine "Fuling" and looks like the Yunfuling slices in Chinese medicine, so it is called "Fuling Cake". "Rumen Shiqin" records: "Four liang of Fuling, two liang of white flour, water to make cakes, and fry with yellow wax." However, this kind of Fuling Cake is quite different from the modern Fuling Cake in terms of ingredients, appearance, and taste. During the Guangxu period of the Qing Dynasty, the Imperial Hospital's Xianfang Book recorded that the Fuling Cake, which was made of ingredients such as Fuling, rice, sesame, honey, and walnuts, was specially developed for Empress Dowager Cixi. It is an eternal truth that what goes up must come down. In addition, with the decline of the Qing Dynasty, during the Republic of China, Fuling Cake, a high-end snack that was once exclusively for the royal family, was also served on the tables of the people. After generations of efforts at Yushiyuan, the current Fuling cake-making technique has tried its best to retain the original production techniques while continuously improving the selection of raw materials and production processes. The Fuling cake produced has an extremely thin, almost transparent, and tender crust, and the filling is sweet but not greasy, sticky but not thick, with a clear color and rich taste.