More than a hundred years ago, there were two of the most famous golden cake shops in Beijing, one was Taixing and the other was Bucheon Zhai. The golden cakes made by these two golden cake shops have their own characteristics. Taixing needs to add alum when making golden cakes, and the golden cakes made are as colored as rouge, shiny and lovely, very delicious, but can not be stored in the summer. Buchuansai's golden cake is made of ancestral secret recipe, no white alum is added when making, the golden cake made is different, the general golden cake is carmine, only the golden cake made by his family is golden in color, not only the taste is better than the Taixing, but also can be stored for a long time, that is, you can eat the golden cake made in the autumn of his family on the three volt days.
One summer, Cixi wanted to eat gold cakes, but she couldn't find them all over Beijing, and when she was in trouble, the golden cakes of Fuchuan Zhai came to market. If the palace people got the most precious treasure, they immediately bought a large piece. It's just that the color of this cake is not as good as the Taixing, and now I have to deal with it, I don't know if I can please Cixi. Who knew that Cixi was greatly appreciated after eating. She liked not only the taste of hawthorn cake, but also the golden color that was exclusively used by the royal family. So he specifically asked Buchuan Zhai to keep delivering for her. Since then, this golden cake shop has often sent people to carry special exquisite food boxes made by the imperial palace to deliver golden cakes to Cixi. At that time, people called golden cakes "hawthorn cakes".
One day, The Buchuan Sai guy came to the imperial palace to deliver the goods. When a eunuch who often received goods saw it, he shouted loudly: "The golden cake is coming!" Unexpectedly, after the name of the "golden cake" he casually called out reached Cixi's ears, he actually got her appreciation. Since then, the people in the palace have called this hawthorn cake "golden cake", and it has been called to this day.
♨ Preparation method
Hawthorn, sugar, etc. Choose fresh, pest-free hawthorn, wash and dry, boil with sugar in a pot for 5 minutes, until the flesh is soft and rotten, fish out the fruit, mash, and then pour the hawthorn water into the pot and stir evenly, filter out the puree, take the filtrate and put it into the pot to boil, stir while cooking. About half an hour into a pot, pour the fruit pulp into an enamel pot and let cool. Cut into strips or blocks as needed and wrap them in cellophane.