Jiguang Wheat Cake 继光饼
Jiguang Wheat Cake is featured among the local specialties of Taiwan.
Jiguang Wheat Cake (继光饼) is a round, pierced wheat cake from Matsu (馬祖). The Nangan (南竿) township account describes both salted, sesame-topped cakes and a sweet version without sesame.
How it is made
In the township recipe, flour and yeast are kneaded with water containing salt and an alkaline ingredient until smooth. The dough is divided, flattened and pierced with a chopstick. Cakes are attached to the inner wall of a clay kiln and baked until golden and crisp.
How it is eaten
Filled cakes are also called Matsu hamburgers. A county cultural recipe reheats the bread by baking or frying, then cuts it horizontally without separating the halves. Its filling combines oysters, eggs, scallions and rice wine, cooked gently as an omelette. At a banquet, the omelette can be placed in the centre of a platter with the cakes around it, ready to fill at the table. The township also records cabbage and glass-noodle fillings.
Sources & reading
Written from the linked sources and fact-checked against them on 2026-09-30. Recipes and servings vary between kitchens.
Image credits & notes (1)
- Reference photo of a similar dish · 同类菜品参考照片A similar preparation is pictured; the local version may differ. 同类菜品参考照片，当地做法可能不同。Photo: AasonTing · CC BY-SA 4.0Resized for the web; the photo itself has not been edited. Thumbnails may show a cropped view.
