Saqima is a Manchu snack, made of deep-fried noodles and sugar. In the Qing Dynasty, Saqima was usually used in sacrificial activities. 

Saqima is also one of top four Chinese cakes in Beijing, also called Sailima by old Beijingers. Saqima features a soft and crispy taste and a strong fragrance of osmanthus and honey. 

Seasonal Records of Yanjing written in the Qing Dynasty detailed the recipes and cooking methods of Saqima. First, rock candies, cream and flour should be mixed and fermented. Then the dough, after resting for minutes, is baked on the cooking range and finally cut into small square cubes. 

Shuntianfu Official Records also mentioned that Saqima was a common religious snack made of flour, fruits, sugar and lard. Guild regulations in the 28th year of Daoguang’s reign recorded that Saqima was commonly used in coming-of-age ceremonies, weddings, funerals and sacrificial activities as a treat with Manchus, folk people, monks and Taoists. Creamy Saqima of Taihuazhai Bun Shop at Beixin Street enjoyed wide popularity among Buddhist monks in the Yonghe Lama Temple. 

Apart from it, Saqima made in Zhengmingzhai and Yongxingzhai had also earned excellent public reputation for their first-class products and unique recipes for Saqima. 

Saqima had been introduced to Beijing from the Northeast China in the late Ming Dynasty. Now it is a Manchu delicacy popular nationwide. Seniors and people with diabetes should take care of their intake of Saqima because it is rich in calories, fat and sugar. 

In Hong Kong, people dub Saqima “Mazai” and believe that eating Saqima helps to win in horse betting. 

Translator: ZHANG Ruochen

Reviewer: SHI Meiling