[Come and see me] [Come and see me]
Ningbo, Zhejiang is located in the southern wing of the Yangtze River Delta, adjacent to Shanghai and Hangzhou. The name of the city takes the meaning of "Hai Ding Ze Bo Ning". Ningbo has four distinct seasons, mild climate, beautiful mountains and rivers, and humanities.
In recent years, Ningbo tourism has flourished, especially to fenghua Xikou, which is more than 20 kilometers away from the city. Here is a national key scenic spot, picturesque landscapes, beautiful scenery, Xuedou Mountain, Myoko Terrace and the famous "First Waterfall in Eastern Zhejiang" Qianzhangya Waterfall, which makes people linger, and there is also the "world's first cake" known in Hong Kong and Taiwan, which makes people smell fragrant.
Walking on the streets of Xikou, the air is filled with the aroma of scones, and more than 30 cake shops are lined up. Tourists flock to taste and buy, and then bring them to all parts of the country to help the "world's first cake" advertisement become famous while gifting relatives and friends.
The original name of the "world's first cake" is a mille-feuille cake, with a boxy shape, overlapping and overlapping inner layers, and the cake is about 2 centimeters thick, at least 27 layers. The cake surface is sprinkled with sesame seeds, golden yellow and slightly green, fragrant, crunchy and abnormal, sweet and salty, salty with fresh, unique flavor, crisp and mellow, teeth and cheeks fragrant. The main ingredients of the mille-feuille cake are flour, sugar, salt, vegetable oil, etc., plus local taro flour and winter moss unique to Jiangnan green seafood. First, the taro flour and flour are combined, add the moss, roll out into thin slices and fold, and bake in a special oven made of yellow clay and bake over a charcoal fire.
The "World's First Cake" has a unique taste and is incredibly crisp, which has an important relationship with the ingredients added and the operation method. The taro produced by Fenghua has a large thin skin, a powdery flavor, smooth and delicious, and has long been called "the crown of taro". Taro is rich in a variety of nutrients, with beauty and beauty, tonic qi, enhance appetite effect. Taro powder has the effect of increasing crispness and crispness after baking. Moss is a well-known specialty of Ningbo, which is divided into spring moss, summer moss and winter moss according to the fishing season, with the best quality of winter moss. The moss is emerald green, fragrant, crunchy and nutritious. In the baking process, the local special emphasis is on the "stranded puff pastry" process. When the cake is baked until it turns yellow, the charcoal fire in the oven is withdrawn, close the door of the stove, and cover the charcoal fire with tiles, so as not to let the cake be directly burned, so as to prevent burning, simmer for about 2 hours, and slowly set aside the cake.
Xikou's mille-feuille cake is really good, but the crown of "the world's first cake" has another origin. It turned out that Xikou was Chiang Kai-shek's hometown, and he was born on the upper floor of the "Yutai Salt Shop" in Xikou Town. Chiang Kai-shek loved to eat mille-feuille cakes since he was a child, and after he entered the Nanjing Presidential Palace, he still remembered the unique flavor of his hometown mille-feuille cake from time to time, so he sent people to his hometown to buy them. Later, he simply took the cake maker to Nanjing and specially baked his hometown mille-feuille cake for him. In addition to enjoying it yourself, he constantly invites people to taste it and distributes it to his subordinate staff. Naturally flattered by the gift of Shangfeng, "the cake is expensive for people, and people are beneficial to cakes", and the ordinary Xikou mille-feuille cake was finally known as "the first cake in the world". Therefore, this noble title is somewhat "flattering".
Cake has a long history in China. Previously, all pasta was collectively called cake, and then gradually diverted, specifically referring to flat round pasta made by cooking methods such as baking, burning, frying, frying, and steaming. The extension of the cake is too broad, and the large classification is burnt cake, oil cake, pie, pancake, pan cake, steamed cake, etc., and the subdivision is more than ten million. Among the many types of cakes, Duxikou Mille-feuille cake is called "the first in the world", which is afraid that it will be difficult to convince the public.
The one who dared to "divide the autumn color" with the Xikou mille-feuille cake was the auspicious cake of Hao town in Guzhen County, Anhui Province, and actually dared to be named "the first cake in the world". The shape of the pie is only about one centimeter, similar to the size of the outer buttons, and may be the smallest cake in the world. Anhui auspicious cake has three major advantages over Ningbo mille-feuille cake:
First, the qualifications are old. The reputation of Anhui auspicious cake as the "world's first cake" was given by Zhu Yuanzhang, the founding emperor of the Ming Dynasty. The time is the twenty-eighth year of Hongwu, that is, 1395 AD. Zhu Yuanzhang wanted to return to Fengyang's hometown, which was difficult for Lord Shang, the prefect of Fengyang, and he did not know what kind of delicacies and delicacies to entertain in order to please the emperor. Shang Zhifu suddenly thought, why not entertain the emperor with folk products? So the official documents went down to the counties, and all the local delicious food had to be offered, and Guzhen County offered this kind of small cake made of mung beans. Zhu Yuanzhang's first meal to Fengyang was full of folk snacks, and the dragon's heart was very happy. While eating, I say good, especially the small cake, its color is golden, it is tempting; its shape is exquisite, it is pleasing to the eye; its fragrance is fragrant, and it smells appetizing; its taste is unique, and its food is happy. The emperor asked as he ate, "What kind of cake is this?" Shang Zhifu said casually, "Money cake." Zhu Yuanzhang felt that it was too vulgar, so he named it "auspicious cake", and gave him a golden plaque with the inscription "The First Cake in the World", and ordered him to pay tribute every year. It has a history of six or seven hundred years.
Second, good nutrition. The auspicious cake is actually a mung bean cake, which is a selection of huaibei mung beans, which is hand-refined by soaking, shelling, turning paste, pouring paste, spreading, shading and other processes. Mung bean taste sweet, flat, can clear heat and detoxification, anti-diarrhea ventilation, regular food can replenish vitality, and internal organs, through the meridians, healthy spleen and stomach, especially to relieve the heat and relieve alcohol, its effect is better.
Third, there are many tricks. The auspicious cake can not only be used as a staple food, but also has a variety of cooking methods, which can be fried, burned, fried, can be added to soup, can be used as a side dish condiment, and can also be used as a main dish under the rice, and more meals.
The next person who jumped out to call the board was probably The Zhoucun Baked Cake in Shandong.
According to the "Zizhi Tongjian", around 160 AD, there was a "Hu Cake Oven" introduced to Zhoucun, which has a history of more than 1,800 years. Zhoucun baked cakes are made by special craftsmanship, not fried or fried, but pasted on the inner roof of the "Hu Cake Oven" and baked. Zhoucun baked cake has a large bowl mouth, round and yellow in shape, and the surface is bulging with round bubbles, either milky white or light yellow, sprinkled with golden sesame seeds. The bottom of the baked cake is brown. Form a low pit, crisp holes listed, thin like autumn leaves, crispy abnormal.
The burnt cake is as thin as paper in the hand, so there is a proverb that "the mouth of the zhou lining baked cake bowl is large, and one pound can be called sixty". It seems to be unbearable to eat, and when you eat it in your mouth, you find that this thing is crispy and chewable, and it is crushed when chewed in the mouth, chewed for a long time, the more you chew, the more fragrant, the more fragrant, the mellow and salty, and the aftertaste is endless. When eating, you must also hold it with one hand, hold it with the other hand, and take a bite. Maybe it will fall apart, and fragments and sesame seeds will fall one after another. The local post-break phrase "Zhoucun burnt cake falls to the ground - can't pick it up", indicating that Zhoucun baked cake is as light as cotton foil, shaped like a full moon, if you lose your hand and land on the ground, it will be full of jade. Zhoucun baked cake is famous in China for its four characteristics of "crisp, fragrant, thin and crisp", which is full of nutrition and suitable for all ages. Zhoucun baked cake also has the characteristics of long-term storage without color, unchanged taste and easy to carry, and is a good product for tourism and gifts.
The third one to jump out to compete for the "world's first cake" must be the Hangzhou Wushan Ghee Cake.
Wushan butter cake has a history of 700 to 800 years, known as "Wushan's first snack". Its color is golden, layers of crisp layers, pointy and gardened, shaped like a golden mountain, covered with fine cotton sugar, crisp but not broken, oily but not greasy, sweet and delicious, the entrance is crisp, for the ancient and modern literati inkers admired. Become the most attractive name in Hangzhou. Butter cake is also known as "ghee cake", first, because its cake is fluffy like a farmer's coat, and second, because the Wu language "蓑衣" and "ghee" are harmonious. Yuan Ming, a famous writer and expert in culinary theory in the Qing Dynasty, introduced the production method of butter cake under the name of "Yiyi Cake" in the book "Suiyuan Food List". Wushanduo tea room, butter cake has become a traditional refreshment, and food culture and tea culture are intertwined. The Qing Dynasty poet Ding Licheng wrote a poem: "Wu Zhiloutou river and lake scenery, tea tasting is more likely to eat butter cake." The ghee is transliterated into a coat, such as the renya number of the miscellaneous questions. ”
Guangdong Chaozhou's wife cake will also come to compete.
The elegance of Teochew wife cake is called winter mushroom cake. It is prepared by boiling the winter melon into a mushroom, filling it with sugar and a little flour, wrapping it in puff pastry crust, coating the surface of the cake with duck egg white, and baking it in the oven. The crust is loose and soft, the filling is moist and smooth, sweet but not greasy, sweet and delicious, and it is an ideal food for the public. In the southern provinces, the wife cake is quite famous.
Shanxi's Taigu cake also has a spell.
Taigu cake originated in the late Ming and early Qing dynasties, with a history of 300 to 400 years, originally called sweet cake. Taigu cake is a solid cake baked in a dough oven, about 12 cm in diameter, 3 cm thick in the middle, with a brown skin and a peeled sesame seed. Eat this cake cold, crisp but not hard. Soft but not skiny, with fragrant, sweet, soft and crisp characteristics. Taigu cake has four major characteristics: one is crisp and soft to the extreme, put the fresh cake on different utensils, it will change shape with the utensil; the second is sweet and soft, soft and sharp, endlessly evocative; the third is a little chewy, the aftertaste is long, the taste is excellent; the fourth is easy to store, storage appropriately, within half a year the color and taste as before. Taigu cake has long been marketed all over the north.
In addition, sesame fire in Beijing, crystal cake in Guangdong, Empress Dowager cake in Fuping, Magnolia cake in Wuxi, Huanggui persimmon cake in Xi'an, Qingyou pan silk cake in Shandong, Fuqing cake in Fuzhou, white sugar caramel cake in Henan, Dongpo cake in Hubei, in-laws cake of Enshi Tujia, bread cake in Xinjiang, butter cake in Tibet, egg filling cake in Henan, Tujia baked cake with filling inside and outside, thousands of layers of hand-grabbed cakes... There are many names, too numerous, each with its own characteristics, each with its own advantages, and if you really want to try it, I am afraid it will be difficult to distinguish.