"Taste of Shaanxi cuisine" Huanggui persimmon cake

Persimmons are native to China and have been cultivated for about 2,500 years. Persimmons are rich in protein, sugar, fat and minerals, as well as a variety of vitamins. According to the "Compendium of Materia Medica", "its taste is sweet and flat, and its sex is astringent and can be harvested, so it has the functions of strengthening the spleen, astringent intestines, treating coughs, and stopping bleeding." ”

Huanggui persimmon cake is made of Shaanxi special Lintong fire crystal persimmon, mixed with flour to make a stuffed noodle. According to legend, in the seventeenth year of Ming Chongzhen (1644 AD), Li Zicheng, the leader of the peasant revolt, 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 there was a shortage of grain, so in order to comfort the rebel army, 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. This food soon spread throughout the counties of Guanzhong and spread to Xi'an. After continuous improvement by generations of chefs, it has finally become the current Huanggui persimmon cake, and has become a well-known flavor snack, known as "Guanzhong Famous Point".

Yellow cinnamon persimmon cake

raw material

Lintong fire crystal persimmons, flour, sugar, yellow cinnamon sauce, rose sauce, lard oil, cooked flour, green and red silk, walnut kernels, vegetable oil

Method of production

1. Peel and remove the persimmons, knead with flour and evenly, form a soft dough;

2. Mince the green and red shreds, walnut kernels, cut the fascia into small cubes with pork plate oil, and mix with sugar, rose sauce, yellow cinnamon sauce and cooked flour to form a filling;

3. Knead the kneaded dough strips, hold it in your hand and pat it flat, wrap it into the filling heart, close it, and press it into a cake blank;

4. Heat the electric cake bell, put it into the cake blank, when the bottom surface turns yellow, turn the surface, and then burn for a while, check that the two sides are evenly plated.

peculiarity

Sweet and soft, yellow cinnamon aroma.

Famous shop recommendation: old Xujia huanggui persimmon cake

The old Xu family persimmon cake was founded by his grandfather Xu Junqian in the last years of the Qing Dynasty, and has a history of hundreds of years, as a special snack in the ancient city of Xi'an, it is favored by customers at home and abroad. It is well-known throughout the country for its excellent selection of materials, unique production, soft and refreshing, and no coloring, and sells well all over the world.