Shigang Yingao making skills, a traditional skills project in the fourth batch of representative projects of Nantong's municipal intangible cultural heritage. Shigang, a thousand-year-old town, has a traditional seasonal tea snack called Yingao. Yingao, originally called Yingao, is named because each piece of cake is printed with pink prints. In the early years of the Republic of China, Yao Shaoting, the owner of Shigang Dexingxiang Tea Shop, failed to pass the imperial examination, but he was very particular about words and literature. He changed the name of "Yingao" to "Yingao". Other tea shops also followed suit and changed "Yin" to "Yin". Some tea chefs in several large tea shops in Nantong City are from Shigang, and they also call it "Yingao". So it became a convention, and it is still called "Yingao" until now. Shigang Yingao is very particular and the process is also very complicated. You need to choose polished rice and glutinous rice (add glutinous rice according to the proportion of polished rice), soak for 7-10 days, then scoop out the rice and grind it into powder, add appropriate amount of water to make rice flour and then sieve it, pour the sieved rice flour on the cake mold, make a filling groove and add the filling (osmanthus, bean paste, pine nut and jujube paste, etc.), then cover the surface with rice flour, add the stamp, cut into pieces, steam in a pot for about 10 minutes, then take out of the pot and steam, and finally package for sale. (No pictures yet, welcome to provide.) (No pictures yet, welcome to provide.)