Shaanxi people generally call it Jing Gā o, which is a traditional snack in xi, Guanzhong and southern Shaanxi, steamed with glutinous rice, red dates or candied dates. Now some will add red beans, raisins and so on. Steam on an iron steamer.

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. Iron retort has been preserved since it was handed down among the people, and the sticky cake steamed with it has a unique flavor.

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In addition to ancient cookers, Nan cakes evolved from the special food "Nan bait paste" in China during the Western Zhou Dynasty more than 3,000 years ago. "Zhou Li Tian Gong" has a record of eating bait powder. "Paste" is a cake steamed by adding bean paste stuffing (called bean dregs in ancient times) to glutinous rice flour. In the pre-Qin period, the "powder cake" was a cake steamed by adding bean paste to glutinous rice flour, without jujube. It was not until the Tang Dynasty that dates and rice were steamed together. In the Tang Dynasty, the "Crystal Dragon and Phoenix Cake" in the "Shao Wei Banquet" hosted by Wei Juyuan for Emperor Zhongzong came down in one continuous line with today's retort cakes.

After the Tang and Song Dynasties, there were more and more cakes, including wheat flour, rice flour, beans, fruits and vegetables. Even glutinous rice cakes are divided into dozens in shape and taste. All kinds of cakes have their own names. Some are named after materials, some are named after shapes, and glutinous rice cakes are named after unique cookers.

At that time, General Feng Yuxiang praised "Xi 'an retort bag" as "the swallow dish of the civilian class". Have a meeting in Xi and Guanzhong area, eat more rice cakes early. When villagers go to the market, they all eat a plate of glutinous rice cake. I bought one or two plates when I came back, wrapped them in tiger skin leaves and took them home for my family to enjoy.