Siba steamed cake looks like a small steamed cake, but it needs five or six processes: kneading dough, washing face, stretching noodles, steaming, brushing oil and cutting noodles. When steaming, it must be stretched as thin as a wing. After coming out of the cage, it must be brushed with cooked sesame oil, shredded and seasoned. It is delicious!
There is a history of more than 2, years about the origin of Siba steamed cakes, which starts from the Han Dynasty. Siba Village belongs to the land of Yongzhou in ancient times, and Luoshui flows through it. The southern part of Longshou Mountain is rich in aquatic plants and the terrain is gentle. Since the collapse of the Qin Dynasty, the bell tower has been called Chu-Han rivalry, which often harassed the villagers of Siba Village. In the summer of 121 AD, Huo Qubing and Gongsun Aolingshu conquered the Huns. When roller skating passed through Siba Village, the local villagers slaughtered chickens and sheep and rewarded soldiers with the wheat they planted at home. They simply use warm water to mix the dough, spread the dough into flour paste on the steamer and steam it into pancakes, and have mutton as their lunch. Because this steamed pancake is made of fine materials, tough enough and lined with mutton, it tastes fragrant and refreshing and has a long aftertaste. For a time, this steamed cake became a popular local food, so it has been passed down from generation to generation, and finally became a specialty food in Linze, and people called it Siba steamed cake.
I like to eat four or eight real names because they are full of color, flavor and bearing the history of Linze.