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Double‑layered moist cake is a quintessential traditional dessert of this hometown. The two chewy layers are made from a mixture of glutinous rice and Puli rice paste, and the middle is filled with black‑sugar jam. For Mr. Qiu Zhijin, it is an exceptionally beloved traditional flavor.
Because of his fondness for this taste, Mr. Qiu Zhijin, who originally worked at a TOYOTA automobile service plant, spent five or six years experimenting on his own to make the double‑layered moist cake. After retiring and returning to his hometown, he apprenticed with the master craftsman Mr. You Ben in the village, ensuring that this deeply nostalgic dessert would not disappear from Xikou.
After retirement, he began cultivating black rice using a "non‑toxic agriculture" approach. Mr. Qiu Zhijin incorporated his own organically grown black rice into the double‑layered moist cake, and also used adzuki beans and dried longan as fillings, giving the traditional dessert a new flavor profile.
At the same time, he further developed black rice into products such as black rice gluten, black rice cake, and black rice steamed cake—each a healthy and tasty treat worth trying.