Gorgon cake, known in Chinese as 鸡头米糕 (jī tóu mǐ gāo), is a traditional dessert from China, primarily associated with the Jiangnan region, especially Suzhou and surrounding areas. The dish features gorgon fruit (Euryale ferox), which is an aquatic plant native to East Asia and locally called "qian shi" (芡实). Gorgon seeds have been used in Chinese cuisine and traditional medicine for centuries.

The cake is commonly made by mixing ground or whole gorgon seeds with glutinous rice flour and sugar, then steaming or sometimes baking the mixture into a soft, chewy cake. Additional ingredients—such as osmanthus syrup, red bean paste, or jujube—may be added for flavor. It is typically served as a snack or dessert, especially during festivals or as part of banquet cuisine.

Historical records show that cultivation of gorgon fruit was established in regions like Suzhou, Huzhou, and Yangzhou during the Song and Ming dynasties. The use of gorgon seeds in cakes and sweets likely developed as these regions became centerpoints for the plant’s production. By the Qing dynasty, recipes for various gorgon-based cakes were included in local cookbooks.

Gorgon cake has been valued not only for its taste and texture but also for its association with health benefits in Chinese medicine, which attributes to gorgon seeds properties like improving kidney strength, aiding digestion, and reducing fatigue. Today, gorgon cake is considered a specialty snack in Suzhou and can be purchased in traditional pastry shops or made at home. It continues to be featured in cultural promotions related to Jiangnan cuisine and food heritage.