Climbing is one of the most representative folk activities of the Double Ninth Festival, so it is also called Climbing Festival. In ancient times, people thought that the mountain was closest to the sky and could be blessed by the gods. Nowadays, climbing the mountain on the Double Ninth Festival provides us with an opportunity to get close to nature.

Second, Chongyang enjoys chrysanthemums.

The Double Ninth Festival is also closely related to chrysanthemum culture. When the Double Ninth Festival first rose, chrysanthemums already existed as seasonal items. In ancient times, the Double Ninth Festival also had the etiquette of giving chrysanthemums to each other. Therefore, Double Ninth Festival is also called Chrysanthemum Festival, and Double Ninth Cake is also called Chrysanthemum Cake. It's really a bit like a chrysanthemum without Double Ninth Festival.

Third, eat Chongyang cake.

There is also the tradition of eating Chongyang cake. Because "Gao" and "Gao" are homophonic, people use Chongyang cake to pin their hopes on everything. In Shanghai, there are often "long queues" at the entrance of dim sum shops before the Double Ninth Festival.

Chongyang cake variety

1, Yexie soft cake

In Yexie Town, the southeast gateway of Songjiang, whether on weekdays or holidays, there is always a gentle fragrance of rice in the town. It is the famous cake in town-Yexie Soft Cake.

2, Zhuanqiao barrel steamed cake

The "head" of the wooden barrel steamed cake is very big, with a diameter of about 30 cm and a thickness of over 10 cm. It takes about six or seven kilograms of glutinous rice flour and japonica rice flour to make a whole cake.

3. Chongming cake

Chongming cake is a famous snack food with Chongming characteristics. It is well-known both inside and outside the island for its exquisite ingredients, reasonable proportion, fine production, moderate sweetness, moderate pulp, scientific cooking, soft flavor and waxy but not sticky.

Picture of eating shredded bread

There are many ways to eat shredded cake. Most Chongming people will choose to steam or cook porridge and rice. Cooking shredded cake with fermented wine is sweet and delicious. There is also fried cake silk, which has a new taste of crispy outside and tender inside.

Exercise 1: Cross the water

Features: glutinous rice is full of flavor.

Put the sliced cake on a plate or a small bowl, steam it for 7-8 minutes and enjoy it directly.

Practice 2: steam with porridge and rice.

Features: simple and convenient

When cooking hot rice or porridge, put the cakes together and cook. When the rice or porridge is cooked, you can enjoy it directly.

Practice 3: wine _ cake silk

Features: sweet and delicious

Put the shredded cake into the pot, add three bowls of water, add a little sugar, boil, add a few spoonfuls of wine, boil again, and put it into the bowl.

Adding a little medlar and sweet-scented osmanthus tastes better ~ after the water boils, you can add an egg to warm your heart and nourish your stomach.

Practice 4: Fry

Features: crisp outside and waxy inside.

When the oil is hot, add shredded cake, fry until golden, and serve after serving.

Lvgaolong

In Jinshan Deer Township, there used to be a three-eye stove, which was filled with firewood and steam, and the rice was fragrant. A steamed white dragon cake is steaming out, which has become a special food in Jinshan. White dragon cake has a history of one hundred years. According to records, on September 9th every year, every household in Jinshan area has the custom of making double ninth cake by grinding the powder from the kitchen king. With the changes of the times, Chongyang cake has gradually become a pastry for people's major festivals.

The white dragon cake is made of high-quality glutinous rice, japonica rice and rice, including rice blending, soaking, grinding, mixing with sugar water, sieving powder, making cakes and steaming cakes. It also incorporates modern people's favorite tastes, such as bean paste stuffing, lard sugar stuffing, rose stuffing and so on.

The white dragon cake is fragrant and waxy, sweet but not greasy. The freshly baked cake exudes a thick glutinous rice fragrance to tease your taste buds.

Xu Hang Gao Zheng

Steamed cake, in Jiading people's mind, represents a thriving and rising day by day. It's all sweet and soft in one bite. Steamed cakes have a long history of hundreds of years in Jiading. Every Spring Festival and Double Ninth Festival, people steam cakes. The steamed cake in the Spring Festival symbolizes reunion, which means that Yu Yi eats a hearty meal every year. Chongyang steamed cake, also known as "supporting cake", is mainly presented by the younger generation to the elders to show filial piety.

Xuxing steamed cake is made by mixing glutinous rice and japonica rice, soaking rice, washing rice, grinding rice, sieving powder, mixing sugar water, kneading powder and cooking. Because of the use of brown sugar and white sugar, it can be divided into two categories: brown sugar cake and white sugar cake. Among them, the white sugar cake can be supplemented with walnuts, red dates, peanuts, raisins, pine nuts, winter melon sugar, red and green silk and so on. According to people's tastes and hobbies, cakes with different tastes can be derived.

Xuxing steamed cake is sweet and refreshing, suitable for all ages. Until today, it is still an essential snack for Jiading people on holidays.

Xi Xi Gao Feng

The production technology of "Sixifeng Cake" in Baoshan Luo Jing has experienced hundreds of years of practice and development, and has formed a suitable standardized technology. "Four Happiness" refers to the happiness of marriage, birth, housewarming and birthday.

Local high-quality rice is used as raw material, mixed with japonica rice and glutinous rice, soaked and drained, ground into powder, mixed with sugar water, sieved into materials, put into a mold and steamed in a steamer.

Luo Jing's "Sixifeng Cake" has different shapes, sizes, colors and flavors, and has a unique flavor of waxy but not sticky, refreshing and beautiful, suitable for all ages.

The skills of making dim sum of Wang Sha Ben Gang.

On the basis of cooking techniques such as steaming, boiling, frying and baking, the production techniques of Wangjiasha local dim sum pay attention to inheriting the advantages of traditional techniques, eclectic and refined in raw materials, ingredients and cooking techniques, forming hundreds of local dim sum with the characteristics of "four famous products" and "eight series".

Wang Jiasha's cake group chose glutinous rice and japonica rice with higher viscosity and stronger rice flavor. Therefore, the cake dough is commonly known as "glutinous rice". However, the two kinds of rice have different soaking time, different proportion, different grinding particle thickness, different production technology, and different steaming time in the cage, forming various cakes. Adhering to the sweet and soft practice of Soviet-style cakes, the instant cakes are "non-sticky, non-sticky and non-greasy" and have a chewy and glutinous taste.

Production technology of Qiao Jia Zha cake

The traditional cooking pastry production technology has a long history, and the whole production process has dozens of processes, including raw material screening, powder production, auxiliary material production, leather production, stuffing production, stuffing production and finished product production.

Qiao Jiazha's Chongyang cake is made of glutinous rice, nuts and other raw materials, with rich fillings, fresh but not greasy. The entrance of the cake is soft and sweet, with nuts of various colors, and the bite is endless. Red dates, walnuts, glutinous rice and red beans are steaming. Every year on the ninth day of September, the smell of Chongyang cake will float in the store.