In the agricultural era, Jiuceng Guo was considered a high-end delicacy. Though it is still mostly sold by suburban farmers who, much like guerrilla vendors during wartime, carry baskets to sell on the streets and alleyways, the unique, pale yellow, semi-transparent, and crystalline texture of the cake, along with its soft, chewy, and bouncy texture, have become a cherished memory for generations of Quanzhou residents.

　　Made through a process of nine layers of steaming, each with a different texture, Jiuceng Guo offers a distinctive taste experience. To prepare, high-quality glutinous rice is soaked overnight, ground into rice paste, and mixed with food-grade alkaline powder. A clean cloth is placed at the bottom of the steaming basket, and the rice paste is ladled in and steamed for about 7-8 minutes. From the second round, the amount of rice paste added is slightly reduced, and each round is steamed for about 15 minutes. This process continues through to the ninth round. Each time before adding a new layer of rice paste, a thin layer of peanut or pork fat oil is spread on the previous steamed layer, which ensures a fragrant and layered texture upon completion.

　　The result is a fragrant, light cake, with each layer unveiling a sense of delight. Once cooled, it can be enjoyed plain, dipped in white sugar, mixed with honey, or drizzled with braised meat sauce, depending on individual preferences for sweet or savory flavors. Due to the addition of alkaline powder, the cake has a slightly alkaline taste, and locals in Quanzhou affectionately refer to it as "Gengzi Guo."

　　To this day, vendors carry the cake into the city, either by shoulder or bicycle, selling it by weight. It remains a popular snack in Quanzhou, especially near North Gate Market, Longgong Market, and the flower lane streets.