The steamer cake Xi'an and Guanzhong region unique traditional snacks, with glutinous rice, jujubes or honey dates steamed on the iron steamer and become. Retort cake snacks have a long history. Cauldron, is a very ancient Chinese ancient steamer, pottery, copper, wood, iron, etc., after the folk heritage, the iron cauldron will be retained to date, and with which the steamed sticky cake also has a distinctive flavor.

Food Description:

The retort cake is a flavorful snack in the Guanzhong region. The best quality is steamed in a ceramic cauldron. Cauldron cake raw materials are rice (traditionally Wuxi glutinous rice), jujube (to Lingbao Maotou jujube is the best) its ratio is 10 kilograms of rice per pot, 3 kilograms of jujube soak rice, loaded cauldron, water and fire power, etc., there are strict requirements. Cauldron cake, the shape and color are good, soft and hard moderate, soft and sweet viscous strength, taste mellow, really for the winter and spring breakfast of the best products.

Food Characteristics:

Retort cake, bright color, red and white, good shape and color, rich jujube flavor, soft sticky sweet, mellow taste.

The cauldron cake can be eaten hot or cold, and mixed when eating.

Nutritional value:

As the name suggests, "cauldron cake" is a "cake" made of red dates and glutinous rice, steamed in a "cauldron", hence the name. Cake rice jujube mingling, the old and young savory, nutritious, nourishing, color and lustre, soft sticky sweet, fragrant, long time to eat do not get tired of, the flavor is unique. Glutinous rice contains protein, fat, sugar, calcium, phosphorus, iron, vitamin B1, vitamin B2, niacin and starch, etc., nutrient-rich, warm and strong food, with a tonic and beneficial to the spleen and stomach, stomach, stop the effect of sweating, the spleen and stomach cold, poor appetite, bloating and diarrhea have a certain role in alleviating.

Making points:

The raw materials of Xi'an cauldron cake are glutinous rice and red dates. The proportion is: 65% of glutinous rice, 35% of red dates. The production technology is relatively chic, especially to master the soaking rice, load the cauldron, add water and fire power and so on several links. To do retort cake to steam, but also will shovel, will be installed dish, with a special shovel knife will be shoveled retort cake dates and rice blend, red and white, into the dish, such as amber, like curd, tantalizing appetites.

Historical origin:

The cauldron cake has a long history. According to legend, it was introduced from Shaanxi hundreds of years ago. The cauldron is an ancient cooking utensil with a small hole at the bottom that can be placed on a pot to steam food, and Lingbao is commonly known as Jinzi, so the cauldron cake is also called Jin cake. Retort cake's ancient, first manifested in its cooking utensils, it is the use of the oldest steamer "retort" evolved from the retort pot steamed, which is also the reason for its name. The best quality comes from the ceramic cauldron. In addition to the ancient cooking utensils, the steamer cake is evolved from the "dry bait rice cake", which was a special food for princes during the Western Zhou Dynasty more than 3,000 years ago in China.