Chongqing Yundou Cake is a traditional street snack, named for its resemblance to old – fashioned flatirons. It mainly uses rice and soybeans as raw materials. Soak the rice and soybeans in a certain proportion for several hours, then grind them into a fine rice milk. Add an appropriate amount of white sugar and yeast, stir well, and let it ferment until the volume of the rice milk expands. Brush a layer of oil on the special flatiron – shaped mold, pour in the fermented rice milk until it is about 80% full, cover the mold, and bake it over charcoal fire. The bottom of the mold is heated evenly, making the bottom of the Yundou Cake crispy and the surface soft. The baked Yundou Cake has a golden color, with a slightly puffed – up surface, exuding the fragrance of grains. Take a bite, and the outer skin is crispy, while the inside is soft, sweet, and has a faint fermented aroma. The taste is simple and pure. In the past, Yundou Cake was a common breakfast on the streets of Chongqing. Although it is less common nowadays, it remains an unforgettable flavor in the memories of many old Chongqing residents, carrying a strong sentiment of the mountain city.