Recently, Xi'an ushered in the first wave of cliff-like strong cooling, cold winds, blowing away the fog in front of the eyes, showing the original style of the ancient city.
Cold winds, such a season, just right to go to the streets of Xi'an, come to a steaming yellow gui persimmon cake. The red in front of the eyes, the warm bite in the hand, the sweet, soft glutinous glutinous after eating the whole person is comfortable, and the convenience bee sales are comparable.
Yellow gui persimmon cake, also known as crystal persimmon cake, is a flavored food made with persimmons and noodles. Huanggui persimmon cake is made by mixing lintong special fire crystal persimmons with fine white noodles, white sugar, yellow cinnamon, sesame seeds, walnut kernels, and pork board oil (In Muslim food, beef and sheep oil) is stirred to make the filling, and then fried in clear oil. It is golden on both sides, soft in the heart, colorful in the filling, and fragrant in persimmon cinnamon, which is both a snack to eat alone and a fine point at the banquet. It has long been famous for its three Qins and is famous in Nine Continents.
Persimmons are hardy and easy to store, and used to be one of the favorite fruits of people in autumn and winter. Some people like naturally ripe soft persimmons, some people like crisp persimmons after astringency, and some people like frozen persimmons coated with frosting. "Red and green are good fruits, Danqing makes good words" The poem left by Liu Zai in the Song Dynasty in "Xie Chen You Hui Red and Green Persimmon" clarifies the ripe and edible state of persimmons, and China has cultivated persimmons for more than a thousand years, with a wide variety and a wide range of planting.
So how is the yellow gui persimmon cake produced? In Guanzhong, there is an anecdote that in the seventeenth year of Ming Chongzhen, Li Zicheng, the leader of the peasant uprising, continued to march into Beijing after establishing the "Dashun" regime in Xi'an. At the time of the uprising, Guanzhong was in the year of famine and lack of food, and in order to comfort the rebels, the people of Lintong used the locally produced ripe fire crystal persimmons, mixed with a little flour, and baked into cakes for the rebels to eat on the road. Because this persimmon cake was sweet and delicious, anti-hunger and hunger-resistant, the officers and men of the rebel army were full of energy after eating, high morale, and heroic killing of the enemy, and soon attacked Beijing with the momentum of breaking bamboo, overthrowing the Ming Dynasty and establishing a peasant regime. Later, although Li Zicheng's peasant rebel army failed, the people of Lintong made persimmon cakes to eat every year when the persimmons were ripe in the golden autumn to commemorate Li Zicheng's uprising.
Of course, it is pleasant to eat newly picked fresh persimmons, but a large number of fresh persimmons are concentrated on the market, and no matter how many mouths you have, you can't swallow them, so there are persimmon cakes, and some processed into other foods. The clever Shaanxi people mixed it with flour, wrapped it with osmanthus flowers and other fillings, and made a colorful yellow cinnamon persimmon cake, which is small and exquisite, with a thin and seedless skin and soft flesh.
Do you know that the knowledge of yellow gui persimmon cake can be more than a mile, red orange, orange red, positive red, bright red... Every year around October, as the weather gradually gets colder, the color of the persimmons becomes more and more vivid.
In Shaanxi, it is undoubtedly the "fire crystal persimmon" produced in Lintong that is the most famous, and the mature fire crystal persimmon in late autumn is hung on the branches, the surface is shiny like crystal, and the fruit is red like a flame, so it is also called "fire scene". When foreigners come to Xi'an to play, when they go to Lintong to see the Terracotta Warriors, they can see the blue-black persimmon trees behind the front houses of the farmhouses on both sides of the road, and the stars are dotted with red "fire crystal persimmons" swaying among the leaves. This persimmon is different from the kind of rhubarb or large red persimmon that is common in other regions, it is the size of a walnut, the whole body is red and shiny, a thin skin like a cicada wing seems to be unable to cover the sweet juice, and it is crumbling like a small lantern, which is tempting.
Fire crystal persimmon is the best choice for making persimmon cakes, and Huanggui persimmon cakes are well-known at home and abroad as "Chinese famous snacks" and "Guanzhong famous spots", which are deeply loved by the public. Nowadays, huanggui persimmon cake is already a well-known flavor snack in Xi'an, where bright fire crystal persimmons are combined with sugar and flour, wrapped in walnuts, osmanthus flowers, roses and bean paste, and fried in boiling oil, and its crystal orange red is deeper.
The fried persimmon cake has a warm taste, so be sure to eat it while it is just out of the pan, and take a bite of the crispy crust and soft filling. Smell the cinnamon fragrance from afar, and the near-up sweet glutinous is delicious. The sweetness of persimmons is cold with autumn feelings, sweet but not greasy.
The sweetness of the yellow cinnamon persimmon cake is mellow with a dough fragrance, gentle and fiery. It is advisable to eat yellow gui persimmon cake in winter, which is the consensus of the old Shaanxi people. When you walk around the streets in autumn and winter, the air is filled with the sweet aroma of persimmon cakes. Not only does the ancient city of young and old like to eat, but also attracts the eyes, nose and mouth of the majority of Chinese and foreign tourists. Persimmon cakes are fragrant all over the street, making people want to taste them quickly.
Seasonal persimmon cake can moisturize the lungs, clear heat and detoxify, and enhance immunity. Come to Xi'an and have a close encounter with Huanggui persimmon cake!