Zhen Gao - Historical Origin

Steamed rice cake has a long history and a long history. According to research, steamer cakes evolved from the oldest "fanci" in China and tended to be finalized in the Tang Dynasty. Because steamer cakes are made by steaming with "steamer", they are called steamer cakes.

Steamed rice cake is a specialty snack in the Guanzhong and Jinnan regions. The quality of pottery steamer is the best. The raw materials for steamed rice cakes are Jiangmi (traditional Wuxi glutinous rice) and Da Zao (with Lingbao Maotou jujube being the best), with a ratio of 10 kilograms of Jiangmi per pot and 3 kilograms of Da Zao for soaking rice, steaming, adding water, and cooking, all of which have strict requirements.

Steamed rice cake is of excellent form and color, with moderate softness and hardness, soft sweetness and sticky strength, and a mellow taste. It is actually a good choice for winter and spring mornings.

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

The ancient nature of steamer cake is first manifested in its cooking utensils. It is made by steaming a steamer pot evolved from the oldest steamer "steamer", which is also the reason for its name. The quality of pottery steamer is the best.

In addition to the ancient cooking utensils, the steamed rice cake evolved from the food "Embarrassing Bait Powder Cici" specifically used by princes during the Western Zhou Dynasty over 3000 years ago in China. In the Book of Rites of the Zhou Dynasty, there is a record of "Fenci", a humble name for food, which is a cake steamed by adding bean paste (called bean crumbs in ancient times) into glutinous rice flour. In the pre-qin period, "Fenci" was a cake made by steaming glutinous rice flour with bean paste filling. It didn't contain dates, but it developed into steamed rice with dates in the Tang Dynasty. In the Tang Dynasty, the "Crystal Dragon and Phoenix Cake" from the "Burn Tail Banquet" hosted by Wei Juyuan, Emperor Zhongzong, is in line with the current steamed rice cake.

After the Tang and Song dynasties, there were more and more pastry foods, including wheat flour, rice flour, beans, and vegetables and fruits. Even Glutinous rice cakes can be divided into dozens in terms of shape and taste. Each type of cake has its own name. Some are named after the ingredients used, some are named after the shape, and steamer cakes are named after unique cooking utensils.

Due to the rich nutrition of red dates and glutinous rice, which nourish and strengthen the body, steamed rice cakes are highly praised by consumers from all walks of life. At that time, General Feng Yuxiang praised "Xi'an Steamed Rice Cake" as "the swallows of the common people. For meetings in Xi'an and Guanzhong regions, eat more steamed rice cakes for breakfast. When villagers go to the gathering, they all have to eat a plate of steamed rice cakes and pastries to make pastries; When returning, I also bought one or two plates, packaged in tiger skin leaves, and took them home for my family to enjoy.