Cuibing, a unique snack in Rugao, originates from the Daoguang period of the Qing Dynasty (1644-1911). [Photo/WeChat account: rugaofabu]

Cuibing, or crispy cracker, is a unique snack in Rugao, Nantong. It is made of wheat flour, sugar, and oil. It is square in shape and features multiple layers.

The snack originates from the reign of Daoguang (1821-50) in the Qing Dynasty (1644-1911), making its name for its sweet flavor and crispy taste.

Among cuibing in Rugao, the ones produced in Dingyan town are the most famous and popular. As a local saying goes, "Dingyan Cuibing has 18 layers, with each as smooth as the surface of a mirror."

The process of making Dingyan Cuibing requires 28 procedures by hand, including making the dough, fermentation, rolling and folding each chunk of the dough repeatedly, as well as baking.

Chefs make Dingyan Cuibing at a workshop in Rugao. [Photo/WeChat account: rugaofabu]

Although it is not perfectly shaped like those made by a machine, many believe that handmade cuibing tastes superior.

It can either be eaten directly or soaked in water or congee.

The technique of making Dingyan Cuibing was included in the list of Nantong intangible cultural heritage items in 2014.