The city of Xi'an is not only a city of food, but also has countless cultures and stories. There is a winter flavor snack, Huanggui persimmon cake, also called crystal persimmon cake, is a flavor food made of persimmons and noodles. Huanggui persimmon cake is made of Lintong special fire golden persimmon cake with golden white noodles, mixed with sugar, yellow cinnamon, sesame seeds, walnut kernels, and pork plate oil, and now fried with essential oil. Soft on both sides, the filling is colorful and fragrant, and it is both a snack to be eaten alone and a series at the banquet. The famous three Qins have long been famous in Kyushu.
How is huanggui persimmon cake produced? In Guanzhong folklore, there is such an iron text.
In the 17th year of Ming Chongzhen, the peasant rebel Army Li Zicheng continued to march into Beijing after establishing the Dashun Dynasty in Xi'an. When the rebel army passed through Lintong County, it was in the year of famine, there was a shortage of grain, and in order to comfort the people of Lintong, the rebel army used the locally produced ripe golden persimmons, mixed with flour, and burned into cakes. Hey, old rebels, let them take them on the road as dry food to eat. Because this persimmon cake was sweet and delicious, and the nutrition was rich, the officers and men of the rebel army were refreshed, highly motivated, and heroically killed the enemy, and soon attacked Beijing with a broken bamboo momentum and overthrew the Ming Dynasty. Since then, every autumn, the people of Lintong County have to make this persimmon cake juice to commemorate Li Zicheng, and this food will soon spread throughout Guanzhong. The counties were introduced to Xi'an, and after continuous improvement by generations of chefs, it finally became the current Imperial Persimmon Cake.
And has become a well-known flavor snack, known as the famous classic of Guanzhong.
Foreigners, when they come to Xi'an in autumn to play in Lintong to see the Terracotta Warriors, they can see the farmhouse houses on both sides of the road, and the blue-black persimmon trees in front of and behind them, and the stars are dotted with red persimmons swaying at night. This refers to the kind of big red or big red persimmon that is different from the one common in other regions, its size is as red as a walnut, crystalline, a thin skin like a cicada's wing, it seems to be unable to wrap the sweet juice crumbling, like a small lantern, and it is tempting. Because of its difference, near and far are called fire, golden persimmons obsessively pick fresh persimmons are of course comfortable, but a large number of fresh persimmons are concentrated on the market, no matter how many mouths you have, you can't swallow. So there was a persimmon cake, which was processed into something else. This processing. Xi'an's food market is pasted with a famous yellow gui persimmon cake.
In the autumn season, every time you walk to the Bell and Drum Tower, the Muslim Street will see a long crowd in front of the Yellow Gui Persimmon Cake Stall, and outsiders will buy a little more and let the store pack. Most locals will only buy one or two steaming in their hands and swallow them while they are hot, soft and sweet. Accompanied by the aroma of persimmons and sesame candy, full of happiness.
Xi'an sells huanggui persimmon cake shop stalls, the method is roughly the same, the ripe fire persimmons are washed, banned, peeled persimmon meat with a net green into the sub ginger according to a ratio of one to 1 and into the flour and stir vigorously into the dough. This dough is wrapped in an appropriate amount of fillings such as yellow cinnamon, ginger, and bean paste, and then pressed into a small round cake in the shape of a drum, and then put into a pan poured with a little green oil, and the crust is flattened with a shovel for baking. Turn over one by one when the noodles are yellow, then add the oil and continue to bake and cook. The royal persimmon cake made in this way is bright in color, beautiful in appearance, fragrant, golden and soft, sweet and delicious, even if it is a flavored snack eaten alone, it is a popular fine point at the banquet. It is not difficult to make it, so there are many sellers on the street, but very few can really sell fame.
Relatively speaking, some halal shops in the northwest corner of Xi'an City make huanggui persimmon cakes that are more well-known. These shops are generally in the form of family workshops, and the production method is passed down from generation to generation and continuously improved. So the craftsmanship and flavor are strong, and one of the most notable details is the lid used in these shops, which is not wood or iron, but is made of a whole red clay pot. The basin mouth is covered with two eyes at the bottom, a hemp rope is strung with a cover, and the wooden handle used is a bit like the bursting pool made by Lingnan famous chefs, and the utensils should be pure and natural. Its clarity can be seen here, and generally many rabbits are also old houses with some history. The form of business is that when there are many old trees next to the street sales house, there are often gentle branches and leaves that extend to the edge of the pot, as if they also come to smell the incense.
Hurriedly passing through the majia cross and barley world, it is possible to prejudice these pictures, someone stretched out money from the car window, took the wrapped persimmon ridge and drove away. Some cyclists came over and stopped next to Luo Zi, one foot on the headlights, one foot on the curb, holding a scorched yellow and angry lion ridge in their hands, carefully blowing with their mouths, while gently biting food.
If you accompany foreigners to taste persimmon cakes on a night tour of Muslim Street, then the way to eat is exquisite. The owner will enthusiastically let you sit down in the house, hand you chopsticks to eat the hot persimmon cake on the plate, generally pay attention to using chopsticks to slowly pick out a slice of the brown skin, add the filling to taste. There are delicious things such as walnuts and sesame seeds in the filling, and adults can easily think of childhood life when they eat it, and they feel that the throat is sweet. Take another bite of the persimmon cake skin, and the fragrance of persimmons will fill your mouth.
Persimmon cakes from these shops can be sold from September of that year until the beginning of spring. So where do persimmons come from? After asking the old diners, I understood that the original store took advantage of the fresh persimmons to buy a large number of them, and after determining them, they were neatly placed in a large vat layer by layer. In this way, it is not bad, and it is very convenient to use it as you go. It is no wonder that sometimes in the twilight of heavy snow, you can see someone creaking on the snow, rushing home, eating persimmon cakes.
Do foodies want to try it too?