Where is the specialty of the inlaid cake, and where is the specialty of the retort cake

Updated on delicacies 2024-07-29
8 answers
  1. Anonymous users2024-02-13

    The inlaid cake is a special rice cake delicacy in Wenling, Taizhou, Zhejiang, and the method of making the filling cake is to first steam and pound the japonica rice flour into cake pieces, and wrap it in a quilt to keep warm. To make it, cut it from the middle and take the desired amount (usually the size of an egg), squeeze it with both hands to form a cake, then add the filling, close it and pinch it tightly.

    The added fillings can include braised pork slices, shredded tofu, shredded potatoes, shredded cabbage, shredded radish, mung bean sprouts, onions, omelets, pickles, fried dough sticks soaked in broth, and so on. If you pour a spoonful or two of fresh broth, the taste will be even more delicious.

    If you want to eat delicious jams, you must grasp two main points.

    The first important point: the making of rice cakes. After the cake is steamed, the outsourced cake must be poked, pressed and kneaded by hand. It cannot be pressed with a machine. Because the hand-pounded cake is softer, delicate, fragrant, and more chewy to eat.

    The second important point: the heat of the vegetables in the cake must be just right. Burn vegetable oil should not be put too much or too little, nor should there be water.

    If the oil is too much and too greasy, the cabbage will lose its fragrance. Pound the cake with handmade vegetables and pour some broth, take a bite, the fragrance is fragrant, and you will have an endless aftertaste.

  2. Anonymous users2024-02-12

    It is a traditional snack in Xi'an, Guanzhong and Jinnan.

    甑饼 (zèng gāo), generally known as jìng gāo by Shaanxi people, is a traditional snack in Xi'an, Guanzhong, and Jinnan. It is steamed with glutinous rice, red buried laughing dates or candied dates; Some are steamed with red beans and raisins on an iron retort.

    Retort cakes and snacks have a long history. Retort is a very ancient steamer in ancient China, there are pottery, copper, wooden, iron, etc., after the folk inheritance, the iron retort is retained, and the steamed sticky cake also has a unique flavor.

    The origin of the retort

    A retort is a container with a small blind hole in the bottom. It is rumored that the retort has been produced in the late primitive society, and in the Neolithic Age, there were pottery retorts, and in the Shang and Zhou dynasties, it developed into bronze casting, and after the production of iron tools, it became an iron retort, and now it is also welded with white iron leaves. The quality of the steamed cake is the best.

    In the late stage of primitive society, there was a pottery retort, and in the Shang and Zhou dynasties, it developed into a copper retort, and later became iron. Since then, the iron retort has been passed down from generation to generation. This retort resembles a cylinder and has many small holes at the bottom that are breathable.

  3. Anonymous users2024-02-11

    The origin of Wenling snack inlaid cake (gie gao) is a long time ago, there is a person, he works in the field every day, from early morning to evening, uninterrupted, sunrise and sunset. It is precisely because of this that he often can't eat Chinese food, and he wants to ask his wife to come and deliver the meal at noon, but his home is far away from the two mountains of heaven and earth, Li Tong, which will tire his wife! He thought of many more methods, but each one was not perfect, and he was very troubled.

    One evening, when he came back from the field, he saw his four-year-old child playing with mud, which he had spread on the ground with many leaves, stones, and dried mud of different colors, and he was trying to wrap it up. As he watched from the sidelines, he had an idea, grinded the rice into flour, and made a layer of soft, white skin (that is, we call rice cakes), and it just so happened that his wife cooked the food, and he sandwiched the vegetables into the skin, glued the edges together, and made our current inlaid cakes. The next day he took the cake to the field, and at noon he took it out and ate it, and he was no longer hungry, and he had the strength to work again, and he doubled the day's labor.

    Soon, the method spread ten, ten to hundred, and there were many farmers who also wanted to eat the inlaid cakes he made, so their family opened a shop to sell inlaid cakes, and the business was hot! In this way, the practice of inlaying cakes has been passed down from generation to generation. Inlaid cakes belong to rice cakes, but not all rice cakes can be made into inlaid cakes.

    The most important thing to be able to make inlaid cakes is that these rice cakes must follow the traditional practice, which is pounded into a stone mortar and then made by hand. One of the most representative is what the locals call "Shabu Cake". Embedded cakes have formed a local culture for the Wenling people.

    The inlaid cake can be eaten with pickled seaweed soup, tofu soup, and bone radish soup. Customers who have enough time will sit down, have a bowl of soup, a bite of cake and a mouthful of soup, eat slowly, taste slowly, and eat slowly. Those who are in a hurry and in a hurry will also take it in their hands and eat it while walking - so many peddlers, pawns, migrant workers, and children who are studying choose to have a cake for breakfast.

    Embedded cake is indeed a traditional snack in Taizhou that is cheap and good, and it is beneficial but not costly. The inlaid cake belongs to the rice cake of a judgment disturbing the species, the taste of the rice cake to people, one is to please a mouthful, which means "high every year". In the last years of the Qing Dynasty, there were poems:

    How high the hearts of the people are, and the harmonic food is made. It means to win the year and pray for the year. "The second is that it is eclectic in terms of food, it can be soup rice cakes, fried rice cakes, steamed rice cakes, or embedded rice cakes.

    In my childhood memories, when I made rice cakes at the end of the year, I would take the opportunity to serve a piece of fresh cake and take it home and embed it with brown sugar, which was the most pleasant thing. This should be regarded as the most original and unforgettable inlaid cake made by yourself.

  4. Anonymous users2024-02-10

    It is a traditional delicacy unique to southern China and is especially popular in Guangdong and Hong Kong. Among them, the Chaoshan area of Guangdong Province is one of the birthplaces of retort cakes, and it is also one of the places with the most exquisite retort cake making skills. The main raw materials for the production of retort cake are glutinous rice and brown sugar, which are soft and glutinous and sweet and fragrant, and are deeply loved by local citizens and tourists.

    In addition to Guangdong and Hong Kong, Fujian, Guangxi, Hainan, Taiwan and other places also have a tradition of making and selling retort cakes.

  5. Anonymous users2024-02-09

    Summary. <>

    Good afternoon, dear<>

    Retort cake is a traditional pastry in Changsha, Hunan. Specifically, the retort cake is produced in Ningxiang County, Changsha City. It is made of glutinous rice flour, the skin is crispy on the outside, and the taste is sweet, and it is a kind of cake loved by Hunan people.

    The cake has a long history, originated in the Song Dynasty, and was widely spread in the Ming and Qing dynasties, and was deeply loved by Changsha locals, becoming a special snack and dessert after tea and dinner in Changsha City, Hunan Province.

    It is a specialty of the cake.

    Good afternoon, dear<>

    Retort cake is a traditional pastry in Changsha, Hunan. Specifically, the retort cake is produced in Ningxiang County, Changsha City. It is made of glutinous rice flour, the skin is crispy on the outside and the inside is crispy, the taste is sweet, and it is a kind of cake loved by Hunan people.

    The retort cake has a long history, originated in the Song Dynasty, and was widely spread in the Ming and Qing dynasties, and was deeply loved by Changsha locals, becoming a special snack in Changsha City, Hunan Province and a dessert after the tea and rice stalls.

    The production process of retort cake is also very particular, and the main raw materials are glutinous rice flour, sugar, and vegetable oil. First, search for a branch to grind the glutinous rice into noodles, then add white sugar, oil and knead evenly, put it into the mold and bake it into a blind core. The exterior is golden and crispy, the inside is white and translucent, sweet and soft, and melts in the mouth.

    Therefore, it can be said that retort cake is a traditional pastry specialty of Ningxiang, Changsha, and it is also one of the most representative snacks in Changsha City, Hunan Province.

  6. Anonymous users2024-02-08

    Retort cake is a special product of Xi'an, Guanzhong and Jinnan.

    The main ingredients are red dates, candied dates, glutinous rice, and red beans, which are steamed in an iron pot. This type of confectionery has a very long history. Among them, the container for making retort cakes is a very ancient vessel in ancient China, and the materials used to make retorts are also different, such as pottery, wood, iron, copper, etc.

    Later, after several generations of inheritance, the iron retort still exists. The noodles used for steaming are called retort cakes.

    If you want to make the most authentic cake, you need to pay attention to its essentials. The main ingredients of the cake are glutinous rice and red dates. Before making, the ratio of glutinous rice and red dates must be adjusted, which is 65 and 35 respectively.

    The process requirements are also very high, and it is also important to master the temperature when soaking rice, adding water, and steaming cakes. After the last feast, we need to learn how to "shovel" the baked cake. We need to mix the red dates and glutinous rice from the steamed rice cake well to arouse our appetite.

    Historical allusions to the cake pastry:

    Since the reform and opening up, people's lives have undergone earth-shaking changes, and the iron retorts that have been used for more than 2,000 years have gradually faded out of people's kitchens. Only in Shaanxi, the ancient style still exists, and most of the rural farmers' stoves still use this huge iron retort. Not only retorts, but Shaanxi people eat big things, big bowls of mutton steamed buns, big pots of soup, and even big teapots for tea.

    In short, a big pot of rice, a big bowl of wine, and a big bowl of rice have created the food culture here. Even Shaanxi people are born with black and red faces, square faces, and they look like a big iron retort.

    Although the iron steamer is large, the steamer cake is soft and delicate. This dim sum is steamed with glutinous rice, kidney beans, and red dates. After steaming, you can smell the unique aroma of glutinous rice from a distance.

    The yakinichi are also very beautiful. The white rice on the bottom layer permeates the jujube red, giving it a crystal clear bright red color. The top layer of cloud beans is brown, and the top layer is red dates, which have rotted into dark red jujube paste.

    The vendors sprinkle a layer of green raisins on the jujube paste, and the color of the baked cakes is richer and clearer. The taste is good, sticky, sweet, and hot. Especially in autumn and winter, the streets and alleys of Xi'an are full of cake vendors, and many office workers also take cakes as an indispensable breakfast.

  7. Anonymous users2024-02-07

    Hello, Bi Bei cake is a specialty of Xi'an, Guanzhong and Jinnan. The main ingredients are red dates, candied dates, glutinous rice, and red beans, which are steamed in an iron pot. This type of confectionery has a very long history.

    Among them, the container for making retort cakes is a very ancient vessel in ancient China, and the materials used to make the retort are also different, such as pottery, wood, iron and copper. Later, after several generations of inheritance, the iron retort still exists. The noodles used for steaming are called retort cakes.

    If you want to make the most authentic cake, you need to pay attention to its essentials. The main ingredients of the cake are glutinous rice and red dates. Before making, the ratio of glutinous rice and red dates must be adjusted, which is 65 and 35 respectively.

    The process requires a high level of hand destruction, and it is also important to master the temperature when soaking rice, adding water, and steaming cakes.

  8. Anonymous users2024-02-06

    Summary. As a special snack in Xi'an, Shaanxi, the retort cake is a must-eat retort cake for tourists who travel to Xi'an every year, and the retort cake is named after the ancient name of the deep-mouthed big iron pot of steamed cake. Its main ingredients are red dates and glutinous rice, soft and delicate glutinous rice and sweet red dates, with attractive color and mellow taste, which will make people can't help but eat a few large pieces.

    However, although the retort cake is fragrant for ten miles, attracting the greedy worms in the stomach of tourists from all over the world, it is not so easy to make, so few people can eat the retort cake in other places. The cousin is a chef in Xi'an, and the cake is a must, a few days ago, I specially learned from him the practice of the cake, and reduced some steps, so that the cake can also be made with home-style practices, and its taste is not lost at all to the restaurant made, the jujube fragrance is rich, sweet and soft glutinous, and it is addictive to eat once.

    Dear Xufan, hello, thank you for your wait, the retort cake is a special product of Shaanxi shirt rental in the west of the cake in Shaanxi people generally call it jìng gāo, is a traditional snack in Xi'an, Guanzhong, Jinnan region. Steamed with glutinous rice, red dates or candied dates; Nowadays, some of them are steamed with red beans, raisins, etc. In the TV series "The Flowers Bloom and the Moon is Full That Year", Sun Li's favorite thing to eat is retort cake.

    As a special snack of Xi'an, the retort cake is a must-eat cake for tourists who travel to Xi'an every year, and the retort cake is named after the ancient name of the deep-mouthed big iron pot of steamed cake. Its main ingredients are red dates and glutinous rice, soft and delicate glutinous rice and sweet red dates, with attractive color and mellow taste, which will make people scatter and can't help but eat a few large pieces. However, although the retort cake is fragrant for ten miles, attracting the greedy worms in the stomach of wanderers from all over the world, it is not so easy to do, so few people can eat the retort cake in other places.

    The cousin is a chef in Xi'an, and the cake is a must, a few days ago, I specially learned from him the practice of the cake, and reduced some steps, so that the cake can also be made with home-style practices, and its taste is not lost at all to the restaurant made, the jujube fragrance is rich, sweet and soft glutinous, and it is addictive to eat once.

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