Pan cake is a unique traditional snack in Xi and Guanzhong area. They are made by steaming glutinous rice, red dates or candied dates on iron retort. Bitter cake snacks have a long history. Retort is a very old steamer in ancient China, made of pottery, copper, wood, iron and other materials. After people's inheritance, the iron retort has been preserved to this day, and the sticky cake steamed with it has a unique flavor.

Food profile:

Pancake is a flavor snack in Guanzhong area. The quality of Taozan steamed is the best. The raw materials of retort cakes are glutinous rice (traditionally Wuxi glutinous rice) and jujube (Lingbao hairy jujube is the best), and the ratio is 10 kg of glutinous rice and 3 kg of jujube per pot, which has strict requirements on soaking rice, retort, adding water and firepower. Pot cakes are good in color, moderate in hardness, soft and sweet, and mellow in taste, which is a good breakfast in winter and spring.

Food characteristics:

Pot cakes are bright in color, red and white, good in shape and color, rich in jujube flavor, soft and sticky and sweet, and mellow in taste.

Pot cakes can be eaten hot or cold, and mixed when eating.

Nutritional value:

As the name implies, "retort pancake" is a "pancake" made of red dates and glutinous rice, and steamed with "retort", hence the name. When rice and jujube are mixed together, Xian Yi is suitable for all ages, rich in nutrition, nourishing and strong, bright in color, soft and sticky, rich in fragrance and unique in flavor. Glutinous rice contains protein, fat, sugar, calcium, phosphorus, iron, vitamin B 1, vitamin B2, nicotinic acid and starch. It is nutritious, and it is a kind of food for warming and strengthening the body. It has the effects of invigorating the middle energizer, strengthening the spleen, nourishing the stomach and stopping sweating, and has certain relief effect on weakness of the spleen and stomach, loss of appetite, abdominal distension and diarrhea.

Factors of production:

Xi 'an steamed dumplings are made of glutinous rice and red dates. Its proportion is: glutinous rice 65%, red dates 35%. The production process is unique, especially mastering several links such as soaking rice, loading retort, adding water and initiating explosive work. To make glutinous rice cakes, you need to be able to steam, shovel and plate. Shovel glutinous rice with a special shovel and put it on a plate, such as amber, which looks like coagulated fat and is very attractive.

Historical origin:

Pot cakes have a long history. According to legend, it was introduced from Shaanxi hundreds of years ago. Retort is an ancient cooker with a small hole at the bottom, which can be put on a pot to steam food. Lingbao is commonly known as gold, so retort cakes are also called gold cakes. Retort pouch's antiquity is first manifested in its cookers. It is steamed from the oldest steamer "retort", which is why it is named. The quality of Taozan steamed is the best. In addition to ancient cooking utensils, seal cake evolved from the special food "seal bait paste" in China during the Western Zhou Dynasty more than 3,000 years ago.