The Story Behind Qiu Bai Cake
Little Season · A Little Cake, A Reflection of the Seasons
While creating our Autumn Collection, I found myself wondering:
If autumn could be captured in a little cake, what would it taste like?
Would it be the delicate fragrance of osmanthus, the comforting richness of chestnuts, or the gentle sweetness of lily bulbs?
That question led to the creation of Qiu Bai Cake (秋白糕).
01. Why “Qiu Bai”?
In traditional Chinese culture, autumn and the color white share a special connection.
According to the Five Elements theory in Traditional Chinese Medicine (TCM), each season corresponds to an element, an organ system, a color, and a flavor.
Spring is associated with Wood, summer with Fire, late summer with Earth, autumn with Metal, and winter with Water.
Autumn is associated with Metal, the color white, and the Lung system.
As the weather grows cooler and the air becomes drier, traditional Chinese seasonal nourishment emphasizes maintaining moisture and balance.
This connection between nature, the changing seasons, and the way we nourish ourselves has always fascinated me.
And so, Qiu Bai began with the color white.
02. A Thoughtful Balance of Ingredients
Qiu Bai Cake begins with a delicate white bean paste, complemented by lily bulbs, almonds, and a touch of cranberry.
Each ingredient brings something different to the experience.
Lily Bulb — Gentle and Delicate
Lily bulb was the original inspiration behind Qiu Bai.
In traditional Chinese food therapy, lily bulb is associated with nourishing Yin and moistening dryness, particularly during autumn.
Its naturally mild flavor and soft, delicate texture blend beautifully with creamy white beans.
White Beans — A Soft Foundation
White kidney beans create the smooth, delicate base of the cake.
Their subtle flavor allows the other ingredients to shine without overwhelming them.
Almonds — Warmth and Richness
Almonds add a gentle nuttiness and richness, bringing depth to the otherwise delicate combination of lily bulbs and white beans.
The almonds used here are culinary almonds, rather than the apricot kernels traditionally used in Chinese herbal medicine.
Cranberries — A Bright Little Contrast
Cranberries are not a traditional autumn ingredient in Chinese food therapy, but I love the subtle tartness they bring.
Just a little is enough to brighten the flavor and create a more layered, memorable finish.
To me, traditional food wisdom offers inspiration rather than rigid rules.
Choosing ingredients means considering their seasonal and cultural significance while respecting their natural flavors, textures, and nutritional qualities.
03. Eating with the Seasons
Traditional Chinese Medicine places great importance on the relationship between people and nature.
The Huangdi Neijing (Yellow Emperor’s Classic of Medicine), one of the foundational texts of Chinese medicine, emphasizes living in harmony with the changing seasons.
Spring brings growth and renewal.
Summer is a season of abundance.
Autumn invites us to slow down and gather inward.
Winter is a time for rest and restoration.
Traditional Chinese food therapy also considers the Four Natures and Five Flavors of ingredients.
The Four Natures describe foods as cold, hot, warm, or cool, while the Five Flavors are sour, bitter, sweet, pungent, and salty.
These concepts offer a traditional way of understanding how foods relate to seasonal and individual needs.
But eating with the seasons doesn’t mean following a strict set of rules.
It means paying attention to nature, listening to our bodies, and making thoughtful choices.
Modern nutrition adds another valuable perspective, reminding us of the importance of variety, balance, and nourishment.
For me, these approaches can complement one another.
Respect the seasons. Appreciate the ingredients. Find your own balance.
04. The Art of Balance
As a student of Traditional Chinese Medicine, I often find inspiration in the principle of Jun Chen Zuo Shi (君臣佐使), a traditional approach to balancing ingredients within Chinese herbal formulas.
In this system, each herb has its own role, and together they create a thoughtful, harmonious combination.
Of course, a cake is not a medicinal formula.
But the idea of balance and complementary roles has deeply influenced the way I think about flavors.
In Qiu Bai Cake:
Lily bulbs and white beans create a delicate, creamy foundation.
Almonds bring a gentle richness.
Cranberries add just enough brightness to complete the flavor.
Each ingredient has a purpose, yet none needs to overpower the others.
This philosophy also reminds me of what I love about Japanese cuisine.
Whether it’s a piece of nigiri sushi or a beautifully prepared tempura, simplicity often allows the true character of an ingredient to shine.
I believe the same is true for little cakes.
More ingredients don’t necessarily make something better. Neither does a more complicated process.
What matters is understanding why each ingredient belongs.
05. A Little Cake, A Reflection of the Seasons
The idea behind Little Season began with a simple wish:
To create delicate, Eastern-inspired little cakes that bring together traditional food wisdom, seasonal ingredients, and thoughtful craftsmanship.
Not overly sweet.
Not overwhelmed by heavy flavors.
Just enough to let each ingredient speak for itself.
When you taste rose, I hope you notice its gentle floral fragrance.
When you taste sesame, I hope you appreciate its deep, nutty richness.
And when you taste lily bulb, I hope you discover its quiet, delicate character.
These little cakes are not medicines, nor are they intended to treat health conditions.
They are simply my way of celebrating the seasons through food.
Qiu Bai is only the beginning.
There will be floral notes in spring, refreshing flavors in summer, comforting richness in autumn, and gentle warmth in winter.
One season at a time, one ingredient at a time.
No unnecessary complexity.
Just simple elegance, thoughtfully made.
Little Season
A Little Cake, A Reflection of the Seasons.
Eastern-Inspired Seasonal Little Cakes