Xinjiang is a place full of tantalizing delicacies, and Xinjiang Chegao is one of them. Originally a traditional folk dessert, the cake was formed and developed in the labor life of the ethnic groups in Xinjiang, and slowly evolved into a popular specialty.

First of all, the materials used to make the Xinjiang cake are very delicate. It is made of rice and potato flour as the main raw materials, together with various seasonal fruits. The rice and potato flour are ground into powder and mixed with water, injected with candied peanuts, walnuts and other ingredients, sprinkled with glutinous rice flour or sesame seeds, and finally steamed in a pot. The texture is soft and sticky, and the flavor is unique.

Secondly, the production process of Xinjiang cut cake is unique. During the production process, it needs constant stirring and _and_, the pot should be high and deep, the fire should be moderate, not too anxious and scorched, and the cutting of glutinous rice flour and sesame seeds should be even. All of these technical details are essential to produce a soft and sticky texture, fragrant on the outside and sweet on the inside of the cut cake.

In short, Xinjiang cut cake is not only delicious, but also has rich cultural connotations. It has become one of the most popular specialties in Xinjiang, whether as a dessert afternoon tea for local residents, or as a souvenir for foreign guests, it is loved by people and is a delicacy worth tasting.