The general pronunciation is [zèng] [gāo]. Zeng cake (甑, jing, four tones, pronounced by locals in Xi'an as jing, do not use the original pronunciation zeng) cake is a traditional snack unique to Xi'an and Guanzhong areas , steamed with glutinous rice, red dates or candied dates, and red beans placed on an iron steamer.

"Zeng Cake" is a "cake" made from red dates and glutinous rice, steamed in a "Zeng", hence the name. The steamed cake is a blend of rice and dates, suitable for all ages. It is rich in nutrients, has strong nourishing properties, is fresh in color, soft and sticky, has a strong aroma, and has a unique flavor.

Zenggao is a snack in Guanzhong and southern Shanxi. The quality is best when steamed in a pottery steamer. The raw materials of steamer cake are glutinous rice (traditionally Wuxi glutinous rice) and jujube (Lingbao Maotou date is the best). The ratio is 10 kg of glutinous rice and 3 kg of jujube per pot. There are strict requirements.

Extended information:

The antiquity of the steamer cake is first reflected in its cooking utensils. It is steamed in a steamer pot that evolved from the oldest steaming utensil, the "retort". It is made, which is why it got its name. The quality is best when steamed in a pottery steamer.

In addition to being an ancient cooking utensil, Zeng Cake evolved from the "糗玮粉糍" food that was exclusively used by princes in the Western Zhou Dynasty more than 3,000 years ago. "Zhou Li Tiangong" records that Shamu eats glutinous rice flour cakes. "Powder cakes" are steamed cakes made by adding bean paste filling (called bean crumbs in ancient times) to glutinous rice flour.

The pre-Qin "fenzi" is a cake made by adding bean paste filling to glutinous rice flour and steaming it without jujube. It was not until the Tang Dynasty that it developed into steamed jujube and rice. In the Tang Dynasty, the "Crystal Dragon and Phoenix Cake" in the "Shaowei Banquet" hosted by Wei Juyuan to entertain Emperor Zhongzong is the same as today's steamer cake.