Xi Shi was the most stunning of the renowned Four Beauties of ancient China. She was born Shi Yiguang in Zhuluo Village of Zhejiang Province. It was from her birthplace that she got her later name, meaning “West Shi,” as she lived in the western part of the village.

Her beauty was said to be so divine that when she was doing laundry at the riverside the fish in the water would be so self-abased that they would sink away from the surface. Xi Shi was not only known for her exquisite looks but also for her unwavering loyalty to her country, the State of Yue. When Yue was defeated in war and forced to become a tributary of the State of Wu, Xi Shi was offered as tribute to Fuchai, king of Wu, for the sake of her country. Bewitched by Xi Shi’s loveliness, Fuchai neglected state affairs and Wu gradually weakened.

Fuchai doted upon Xi Shi. However, Xi Shi missed her hometown and family terribly and would often play the heptachord to sooth her grief. When Fuchai saw she was unhappy he asked her why. Xi Shi replied that every winter she and her parents would make shredded white radish cake and visit her grandparents together. Now she was away from home, and didn’t even know how her family members were. Wanting to make Xi Shi happy, Fuchai suggested she make the cake herself and said he would send people with it to the State of Yue.

A few days later, Xi Shi’s grandparents received the shredded white radish cake made by Xi Shi and were so moved they burst into tears. When they tasted the cake they found a piece of silk inside, upon which was written: My eyes were misty as I cooked these delicious cakes; I was dreaming of the family reunion when winter is gone and spring comes.

Method:

Mix flour with water to make dough. Cut some pork tenderloin into cubes and shred some white radish. Put them into two separate bowls and mix both with shredded green onions, white pepper, ground Sichuan pepper, salt, and vinegar. Put aside for 10 minutes. Roll pieces of the dough into flat strips and make them up into buns containing two layers of shredded white radish separated by a layer of pork. Steam the buns for 20 minutes and then fry with a little oil until both sides are golden brown.

The finished cakes are succulent and tasty. They have remained popular in Zhejiang Province, and are a ubiquitous and essential snack during festivals or celebrations.

Source: China Today