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Sanbao Zhai Clay-Oven Cakes is tucked away on Mofan Street. Owner Guo Wenli has been hand-baking them for more than twenty years; the recipe, passed down three generations and steadily refined, is pure local flavor. “Sanbao Zhai” got its name because Guo once had three treasured daughters, and his neighbor—wind-lion-god ceramicist Wang Mingzong—suggested the shop be called “Sanbao Zhai.” Made entirely by hand, fresh, fragrant, tender and flaky, the cakes are brushed with egg wash so they stay crisp even after cooling. Every step—from mixing to slow baking—is done manually. Sweet version: the cross-section looks like a mille-feuille, shattering into delicate flakes at the slightest touch. Dense yet light, it carries the aroma of malt and the clean, refreshing sweetness of cane sugar. Savory version: filled with pork leg, scallions and a proprietary blend, it contains no MSG for a healthier bite. The filling’s moisture, salt balance and texture are all worth tasting for yourself.