Lama cake is a traditional pastry of the Mongolian people in Fuxin. It is made from high-quality wheat flour, real estate red beans and ghee.

The Lama cake was invented by Sabah, the tenth disciple of Sakyamuni Buddha, in the reincarnation of the East and the ancestor of the Ruiying Temple, Sang Dan Sangbu. According to legend, one day, the sorrowful and independent Sang Dan Sangbu suddenly dreamed that the Buddha had given him a snack he had never seen before. He woke up and tried to imitate repeated trials. Finally, he invented the flour for the skin two years later. Bean paste is a charcoal-fired food with a very delicate filling and color. By 1669, Kangxi, who had been in private service for a private visit, had occasionally ate this kind of snack at Sandan Sambu, and sighed it beautifully. I said again and again: I will come back to you later, just to eat your lama cake. This is the origin of the name of the lama cake; the lama cake is also popular in the Qing Dynasty for more than 300 years because of Kangxi’s filial piety.