Keywords: Wuxi cuisine, Jiangsu cuisine, tuanzi, Chinese pastry

I also read elsewhere that ancient yulanbing “magnolia cakes” did contain magnolias, and were indeed available only in spring when the eponymous flower bloomed.
后来在其他文章当中，也有看到介绍玉兰饼从前的确包含玉兰，并且只有花期才会供应。

Magnolia petals would be picked, washed, dried and finely chopped, then mixed w/ sticky rice flour left over from making niangao “year cake” for the Chinese New Year (Spring Festival) about month prior. The resulting dough would be shaped into wrappers, to be filled w/ either red bean paste or meat, and those containing the former would usually be given a slightly conical shape to distinguish them for those w/ savory meat fillings.
采集玉兰的花瓣后，洗干净，晾干，剁碎，然后与过年制作年糕时剩余的糯米粉一起和成面团，弄成皮子，包以豆沙或鲜肉馅儿，前者还会专门捏出小尖头，方便区别两种不同馅儿的玉兰饼。

PS: For Suzhou’s version of “magnolia cake” called “youtun tuanzi” https://youtu.be/2Fov3IAJcec
上面链接是后续视频，介绍苏州的类似油炸小吃油氽团子。

Name: 糊涂生煎 (葑门店)
Add.: 莫邪路312号 (江苏苏州 Suzhou, Jiangsu Province)
Tel.: 13812691687
Cost (this meal): RMB 6/p
Price (online info): RMB 16/p

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