It is a famous traditional pastryof Wuxi. In 1943, it is made by introducing and strypping down large square cakes from Huzhou by Wang Yuqing, a chef of Liufang House in Chong’an Temple. The square cakes use the specially made square wooden models. Firstly, sift cake flour into the models and leave them in the concave form. Secondly, put fresh meat, sweetened bean paste and vegetation lard, etc, as the fillings and sift another layer of cake flour onto them. Thirdly, strickle them even and then draw block lines with a knife. Lastly, put them in the bamboo steamer and steam them ripe with roaring fire. The square cakes are white with soft flour and rounded and plump fillings. They always have the rich flavor of the Yangtze River Delta.