Glutinous rice and dates.

Zeng cake is a traditional snack in Xi'an, Guanzhong and southern Shanxi. It is steamed with glutinous rice, red dates or candied dates; some add red beans, raisins, etc.

Wuxi glutinous rice is the best glutinous rice, and Lingbao Maotou Zao is the best jujube. The ratio is 10 kilograms of glutinous rice and 3 kilograms of jujube per pot. Soaking rice, filling the steamer, adding water and fire skills are all included. Strict requirements.

Color:

Mixed with rice and dates, the color is fresh and moist, cottony, sticky, sweet, and fragrant with dates. When eaten, it tastes as sweet as honey, refreshing the soul and leaving an endless aftertaste.

Origin:

Zeng cake has a long history. According to legend, it was introduced from Shaanxi hundreds of years ago. The steamer is an ancient cooking utensil with small holes at the bottom that can be placed on the pot to steam food. Lingbao is commonly known as Jinzi, so the steamer cake is also called Jin cake.

The antiquity of Zeng Cake is first reflected in its cooking utensils. It is steamed using a Zeng pot that evolved from the oldest steaming utensil, the "Zeng". This is also the reason why it gets 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.