Bazhen Cake is a summer disease prevention food named after the eight Chinese medicinal ingredients in the cake. It is produced in Xitang Town, Jiashan County. The original Xitang Zhong Jiefu Pharmacy is a century-old store. The Bazhen Cake produced by the founder Zhong Daosun in 1885 was developed by using local high-quality glutinous rice and eight Chinese medicinal herbs, based on the prescription of Baxian Cake in "Surgery Authentic" written by Chen Shigong in the Ming Dynasty, combined with clinical experience. Bazhen Cake has a sweet and crispy taste, contains pharmacology in diet therapy, and has no medicinal taste. It is both a medicine and a good pastry. It has become a famous specialty medicinal food in Jiashan and is deeply loved by local people. At present, the production technique of Xitang Bazhen Cake has been included in the third batch of Zhejiang Province's intangible cultural heritage list. The raw materials for making Bazhen Cake are mainly high-quality glutinous rice, white sugar and eight Chinese medicinal herbs. Its production process is: purchase high-quality glutinous rice when the autumn grain comes on the market every year, fry the selected high-quality glutinous rice, grind it with a large stone mill, and then put it in a large vat for use in the summer of the following year, which is called "winter powder for summer use". When making it, pour the white sugar into the seven-stone jar in advance to turn it into liquid, and stir it with a stick until it becomes foamy and sticky. Select eight Chinese medicines as required, and grind them into fine powder with the feet rolling the "medicine boat". The eight Chinese medicines used in the early Bazhen cake were Codonopsis, Chinese yam, white hyacinth bean, roasted Atractylodes macrocephala, coix seed, Euryale ferox, lotus seeds, and five-grain worms. Among them, the five-grain worms are fly maggots, which have the effects of clearing heat and detoxifying, and eliminating stagnation. The fly maggots in the Bazhen cake are repeatedly rinsed in clean water for one month until their bellies are snow-white, dried and ground into fine powder for later use. After the founding of New China, the five-grain worms were cancelled and replaced by lotus seeds. The first step in making Bazhen cake is mixing flour. Stir the rice flour and sugar juice thoroughly, and then add the eight Chinese medicines ground into fine powder to the rice flour in a certain proportion and mix well. The second step is pressing the cake. Put the mixed raw materials into a wooden mold and gently press them into rectangular strips. The third step is steaming the cake. Put the cake into a large steamer and steam it until cooked, and let it cool naturally. The fourth process is slicing. Put the cake pressed into rectangular strips on the "working table" and slice it manually with a knife. The slices must be evenly thick, and generally each slice should not exceed 1 mm. The fifth process is drying. Put the cut cakes into the fire cabinet to dry and dry. Finally, package them. The finished product of the eight-treasure cake after drying is gray-brown crystals, four small strips in a package, and one package is one pound. The inner packaging is thin paper, and the outer packaging is waxed packaging paper, which has a moisture-proof function. my country's traditional food culture pays attention to food and health. Medicinal food is an important part of traditional Chinese food. The eight-treasure cake has a good taste and has the effects of appetizing, strengthening the spleen, harmonizing the middle, stopping diarrhea, and digesting food. It has a more obvious effect on children's heat furuncle, summer heat and other diseases. It is a distinctive medicinal food. Its production technique is unique, the selection of materials and craftsmanship are exquisite, and the product has medicinal value.