Retort cake: retort, jing, four sounds, Xi'an natives pronounced jing, do not use the character of the original sound zeng

It is the use of a kind of steamer known as "retort" and the name. A retort is an ancient cooking utensil with a small hole in the bottom that can be placed on a pot to steam food, commonly known as jingzi in the Yellow River Valley, so the retort cake is also called jinggao.

The oldness of the cauldron cake is first shown in its cooking utensils: the cauldron is an ancient cooking utensil with a small hole at the bottom that can be placed on the pot to steam food. According to legend, the retort has been produced in the late primitive society, to the Neolithic era and ceramic retort, the Shang and Zhou era developed into bronze casting, iron produced, and then became the iron retort. The steamer cake is made of glutinous rice, jujubes or honey jujubes, and red beans steamed on an iron steamer, hence the name steamer cake.

History of the steamer cake

The steamer cake evolved from the "dry bait rice cake" that was used by the princes of the Western Zhou Dynasty more than 3,000 years ago in China. The Zhou Rites - Heavenly Palace has a record of the food for the fruit of the fruit of dry bait rice cake, "rice cake" is in the glutinous rice flour added to the bean paste filling (anciently known as the end of the bean crumbs) steamed into a cake cake.

Pre-Qin "mochi" is in the glutinous rice flour with bean paste filling steamed cake, and do not put jujube, to the Tang Dynasty to develop into jujube and rice co-steaming. In the Tang Dynasty, Wei Juyuan invited Emperor Zhongzong to a banquet called "Yakou Banquet", and the crystal dragon and phoenix cake was similar to the present-day steamer cake.

Reference: Baidu Encyclopedia-Retort Cake