As a foodie, there is no doubt that you like pastries, and you like traditional Chinese pastries even more. There is a kind of pastry with a domineering name - Dingsheng Cake,
Since its birth, it has been given a different meaning, which is the infinite yearning of the people living in the war and chaos years for a peaceful and stable life.
Remember, the first time I saw Dingsheng cake, it was my cousin who was going to take the college entrance examination, my grandmother bought Dingsheng cake, put it in the pot to steam Dingsheng cake, the smell of rice gum in the house was full of flavor, I put my toes on the tip of the stove, and the stove head was high with the head, and the little face was steamed red by the heat, wondering what the pink cake really tasted like. Waiting with his eyes open, he swallowed deeply and kept asking Grandma, "When will it be steamed?" "When will I be able to eat it?" Then I simply moved a small stool and sat down by the stove. The waiting time is always long, but in exchange for it is also evocative. It was not easy, the steaming pink and tender cake came out of the pot,
Grandma gave her cousin a piece first and said, "After eating the Dingsheng cake, the college entrance examination must be won." "And then I gave it to me in a bowl,
He said, "Oh, be careful, blow." "I took it, looked at this powdered cake, with a wisp of fragrance, not caring about the heat, took a bite,
Thin skin filling, feel will burst pulp, the outer powder skin particles are relatively coarse, partial powder, more soft and elastic, sweet bean paste mixed with the mellow aroma of glutinous rice flowing on the tip of my tongue, delicious, that wonderful taste is difficult to use pen and ink to describe. Seeing that my cousin began to eat the second piece, I immediately stuffed the rest of the Dingsheng cake into my mouth, smashed my mouth, and then reached out to ask my grandmother to please, and my grandmother smiled and said, "Gluttonous Oumu, eat slowly, be careful to choke, keep it for you, and no one will come to grab you." "After saying that, I put a piece of Dingsheng cake into my bowl." I laughed silly and laughed and ate another piece, and then I couldn't eat lunch.
Once, when I was on a business trip to Hangzhou, a friend took me to Qiyuan garden for dinner and ordered some specialties. Then came a nine-house grid,
Friends said that this is the signature dish of Qiyuan Garden, many of the dim sum in it are the characteristics of Hangzhou, let me try, I saw a pink and tender shadow, shyly on the side, so I chose this most eye-catching plum-shaped dim sum, tasted the taste of some familiar, then asked: "What is this called?" "Dingsheng Cake, don't you have that?" My friend asked me back. I said, "Yes, but it doesn't look the same." The friend laughed and said, "If you change your appearance, you can't eat what it is?" Shame on the name of a foodie! Dingsheng cake with white five-petaled flowers,
There is also a leaf shape! "
Compared with the Dingsheng cake I ate before, I felt that I had lost some sugar, less stuffing, and some industrialized feelings, but what I ate was emotional, and the requirements could not be too high. Suddenly, I missed the Dingsheng cake that looked like a mortise, so I told my friend.
My friend took me to Hefang Street and said that there was a jiang shunfa, and the Dingsheng cake sold was what I said. When I got there, I saw boxes stacked on top of each other.
Inside was a pink and tender mortise-shaped Dingsheng cake, and I immediately bought one.
To 5 yuan a piece, in my impression of the Dingsheng cake is still stuck in the price of 1 yuan. After tasting it, it is still a hot Dingsheng cake, soft and fragrant, sweet and sticky in the mouth, and the bean paste filling inside still flows out,
Just taste it and you'll know it's still the old taste of your memory.
There are not many customers during this time period, watching the boss make a cake that will be determined,
He and the boss snorted. The boss said that this Dingsheng cake is a specialty of Hangzhou, and the name Dingsheng cake also has a history. There is a saying that is recorded in the Book of Dreams. During the Northern Song Dynasty, the Yang family sent out on a campaign, and the people spontaneously prepared food and drink for the soldiers to send off. After the soldiers ate a kind of cake, they felt that it was delicious, which could be drunk and satisfied, so they asked what this cake was called, and the people hoped that the Yang family generals could win the victory, so they said that it was called Dingsheng Cake. After hearing this, the Yang family's generals were greatly boosted, and they went out to fight with confidence, and then they won a big victory. After the Song Dynasty moved south, Dingsheng Cake also spread to Hangzhou.
There is also a rumor, according to the older generation, in the Tang Dynasty, the official government stipulated that the pastries on the market should be measured, and a liter of rice was made of ten, about one or two, called "Dingsheng Cake". Then, in order to please the auspicious and the officials, the cakes were made into plum blossoms, five stars and other shapes, named "Dingsheng Cake". In the Ming Dynasty, there were more and more wars, and the common people gave the "Dingsheng Cake" to the soldiers as dry food, so they named it "Dingsheng Cake", although the tone did not change, but the meaning was constantly changing.
I asked the boss, is this pink with edible coloring?
The boss said: "No, this is added red yeast rice flour, the key to making cake is the amount of warm water, more water, cake powder is too wet, easy to stick into pieces, if the water is less, this cake powder will become sand." I asked again, "Then how do you know that the cake powder is not dry or wet, just right?" "The ideal state is to spread the cake flour in the palm of your hand, gather it into a ball, shake it loosely, and this proportion is the best." It turns out that the skin of the cake powder is so troublesome to make.
Eating this Dingsheng cake that has been passed down for thousands of years, the bean paste filling as fine as quicksand has been sweet to the heart.
Edit: Some of the images from betty come from the internet