波丝油糕由著名川菜大师孔道生创制,因其成品纹路清晰、呈蜘蛛网状而得名(川西称蜘蛛为波丝),也叫灵芝酥.成品色泽金黄,外酥内嫩,馅心香甜可口,质感细腻,常用作高档筵席上的中点. Booze cake by the famous Sichuan Master Kong Dao students creation, because of its clear lines of the finished product was named after the spider web (called spider in western Sichuan Bosei), also known as Ganoderma lucidum crisp finished golden color, crisp outside the tender, stuffing heart Sweet and delicious, delicate texture, often used as a mid-point on a high-end banquet.