Peach crisp originated in Jiangxi. It is a traditional snack of the Han nationality suitable for both the north and the south. It is famous all over the country for its dry, crisp, crisp and sweet characteristics. Its main ingredients are flour, eggs and crispy oil. According to legend, during the Tang and Yuan Dynasties, farmers in Leping, Guixi and yingtan, counties around Jingdezhen, Jiangxi Province, went to work as potters one after another. Because of the busy work at that time, a farmer in Leping stirred the flour brought by himself and put it directly on the surface of the kiln for baking. Because of his perennial cough, he often had the habit of eating peach kernels to relieve cough on weekdays, so he would add peach kernel powder when baking.
Other porcelain workers saw that the dry food made by this method was convenient for daily preservation and long-distance transportation of porcelain, so they followed suit and named it "Tao Su". The post-homonym is peach crisp. Origin of Palace Peach Crisp: According to legend, during the Jiajing period of the Ming Dynasty, there were two records in Jiangxi, Xia Yan and Yan Song, one loyal and one treacherous. Xia Yan, a native of Guixi, promoted them, but was framed by Yan Song, a descendant of Xia Yan, and some of them fled to Guazhou Village in Shangqing. Some people passed down the court to make peach crisp as a technology, and opened a dock near the Arctic Pavilion to start a fruit business and monopoly.
In the early days of the People's Republic of China, I visited relatives and friends on holidays, and sent a package of peach cakes, one kilogram for each package. Round and flat pieces of peach cakes were wrapped into a rectangular shape, one chopstick was long and half-wide, and the four corners were prismatic, with three layers inside and outside, the inner layer was dried lotus leaves, and the second layer was thick toilet paper, which was bound with yellow paper or white paper and pasted on it.