It is said that before Zhuge Liang invented steamed buns, dumplings, pancakes, crispy peppers, Kongming kohlrabi, King Kong crisps, dragon and phoenix pairing, and Zhuge grilled fish, he invented Bowang Guokui during the burning of Bowangpo. In the past hundred years, Chengdu has evolved Guokui into many forms, but now except for a few common Guokui, the rest are close to being lost and hard to find. This Guokui shop happens to have several rare forms, including oil-rolled, crispy, square crispy, mixed sugar, sugar-wrapped, and sugar duck. Oil-rolled Guokui No filling, pepper and salt flavor, in a round vortex shape. Pepper and salt are mixed in the dough, with a light pepper and salt flavor. The main emphasis is on the aroma of the dough, with a burnt outer layer and soft inside. This is one of the most clicked ones in their shop. Mixed sugar Guokui No filling, brown sugar sweetness, in a round cake shape. Mix the brown sugar and dough thoroughly and bake. The boss said that the outer layer has the burnt taste of Cantonese mooncake skin, and the inside is similar to brown sugar rake. It is another one of their most clicked products~ Sugar-wrapped Guokui Brown sugar filling, normal cake shape~ The outer layer is a super multi-layered and soft and thin crispy skin, with a lot of brown sugar in the center. The crispy skin is too soft and thin, and it will break and burst if it is not handled properly~ The thick brown sugar in the middle is not strong and sweet, but has a slight hawthorn flavor~ However, there is some vegetable oil smell on the outermost layer of the crispy skin. I don’t know if it is intentional or the vegetable oil is not handled well~

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