Because there was a war at that time, food was often not enough, and the army had to run around and fight. In order to facilitate the sergeant to carry dry food, Ma came up with some edible things, such as wheat and wax gourd, which were mixed together, ground into powder, made into cakes and distributed to the sergeant. It is not only easy to carry, but also easy to eat anytime and anywhere, which is of great help to marching and fighting.
Because the cakes made from this mess are unpalatable, smart people update their methods on the basis of this kind of cake. Finally, people found that cakes made of sugar wax gourd, wheat flour, cake powder, maltose, sesame and other raw materials are very delicious, sweet and delicious, and they are the ancestors of the old lady's cakes.
Fish-flavored shredded pork has a short history. The profile of Chengdu released by 1909 contains 1328 kinds of Sichuan cuisine, but there is no fish-flavored shredded pork. The name of this dish, shredded pork with fish flavor, was finally named by Chiang Kai-shek's chef during the Anti-Japanese War and has been passed down to this day.