Since then, white rice dough and pastries have become the exclusive food of September 9, "no separation". Some people think that the so-called "Ma Ge Cake" on September 9 in "Tang Liudian Diet" is evolved from this kind www.biquge.info of white rice dough and pastry; In addition, the "Recipe" is called "Zhangshou Meijia Heavy Nine (System) Rice Brocade Cake", and the raw materials are rice noodles, flax, etc., but the preparation method is different. In view of this, the original meaning of the September 9th eclipse cake seems to be a commemoration of Tang Yao's accession to the throne.

In addition, the Yi, Bai, Dong, She, Buyi, Tujia, Gelao and other ethnic minority compatriots in southern China also have the habit of celebrating the festival on the ninth day of the ninth month of September and eating sticky foods such as cakes, but the relevant customs, scenery and legends are different. For example, the Dong people in Jinping, Jianhe, and Tianzhu in Guizhou Province have to eat glutinous rice cake during the Double Ninth Festival, and according to legend, it is to commemorate the Dong national hero Jiang Yingfang who led the rebel army to fight against the government and achieved success; The festival of the Tujia family in Xiangxi beats glutinous rice cakes, which has the meaning of warding off evil and disasters. In short, there are different opinions, it is difficult to unify, what is the meaning of eating this piece of chongyang cake, I have to rely on everyone's perception to understand.

The annual Chung Yeung Festival is a festival for the elderly, and the filial children will always buy a few pieces of Chung Yeung cakes for the elderly on this day. However, as more and more geriatric diseases are entangled in our younger generations, we should also have some scruples about eating Chongyang cake, Professor Tong Bende, director of the Nutrition Department of Changzheng Hospital affiliated to the Second Military Medical University, pointed out that Chongyang cake is a snack and should not be eaten on an empty stomach.

Chongyang cake is a kind of high-carbohydrate, high-fat, low-protein food, after eating on an empty stomach, it will promote excessive gastric acid secretion, provoke pantothenic acid, and even heartburn, especially for patients with stomach problems, it is more likely to induce the onset of the disease. In the process of making chongyang cake, in order to make the cake sweet and delicious, more sugar and even lard are usually put in, and glutinous rice, which is commonly used, is not easy to digest, so many people are not suitable for eating chongyang cake.

Steamed rice cakes are a festive folk tradition in many parts of northern China during the Spring Festival. Eating rice cakes during festivals has an ominous meaning. In the article "Imperial Scenery and Things" engraved during the reign of Chongzhen of the Ming Dynasty, it was recorded that the people of Beijing at that time would eat millet cakes and say New Year's cakes on New Year's Day of the first lunar month.

During the Spring Festival, many regions in China have exquisite rice cakes. Rice cakes are also known as "New Year Cakes", which is homophonic with "high every year", implying that people's work and life are progressing year by year. Steamed rice cakes are a folk tradition of Chinese during the Chinese New Year. Eating rice cakes during festivals has an ominous meaning. Rice cakes are mostly made of glutinous rice grinding flour, and glutinous rice is a specialty of the south of the Yangtze River, in the north there are sticky grains like glutinous rice, and the sticky millet was first recommended in ancient times, commonly known as small yellow rice.

This kind of millet is husked and ground flour, after being steamed with water, it is yellow, sticky, and sweet, and it is the food of the people in the Yellow River Basin to celebrate the harvest. In the article "Imperial Scenery and Things" engraved during the reign of Chongzhen of the Ming Dynasty, it was recorded that the people of Beijing at that time would eat millet cakes and say New Year's cakes on New Year's Day of the first lunar month. It is not difficult to see that "New Year Cake" is a homonym for "sticky cake" in the north. There are many varieties of rice cakes, such as the white cake from the north, the yellow rice cake from the Saibei farmhouse, the sugar rice cake from the water town in the south of the Yangtze River, the water mill rice cake, and the red turtle cake from Taiwan. Rice cakes have a difference in flavor between the north and the south.

There are two kinds of northern rice cakes, steamed and fried, both of which are sweet; In addition to steaming and frying, there are also slices of fried and soup boiling methods, and the taste is sweet and salty. It is said that the earliest rice cakes were used for the Chinese New Year's Eve sacrifice to the gods and the ancestors of the New Year's Dynasty, and later became a Spring Festival food. Rice cakes are not just a festive delicacy, but also bring new hope to people. As in a poem at the end of the Qing Dynasty: "How high the people's hearts are, make food in harmony, and win the year with righteousness, so as to pray for the New Year." ”

As a food, rice cake has a long history in our country. In 1974, archaeologists discovered rice seeds in the ruins of the Matriarchal Clan Society in Hemudu, Yuyao, Zhejiang, indicating that our ancestors began to cultivate rice as early as 7,000 years ago. The people of the Han Dynasty had a variety of names for rice cakes, such as "rice cake", "bait", and "glutinous".

The ancients also had a process of making rice cakes from rice cakes to flour cakes. The sixth-century cookbook "Shiji" contains the method of making rice cakes "white cocoon sugar", "those who cook rice and rice, and those who are heated in a pestle and mortar, lick it for rice cakes, and make it extremely ripe, do not let there be rice grains ......" After steaming glutinous rice, scoop it into rice while it is hot, then cut it into the size of a peach pit, dry and deep-fry, roll on the sugar and eat.

The method of grinding rice flour to make cakes is also very early. This can be proved from Jia Sixian's "Qi Min Yao Shu" in the Northern Wei Dynasty. The manufacturing method is to sieve the glutinous rice flour with silk, add water, honey and form a hard dough, paste dates and chestnuts on the dough, wrap it in a basket leaf and steam it. This glutinous rice pastry has the characteristics of the Central Plains.

Bowl cake, water cake is also known as "Bangbang cake", soak the sticky rice with the water of the Li River, grind it into a semi-liquid form, the sticky rice is good to the sticky rice produced on both sides of the Quanzhou and the Li River, and then steam it in a small coarse bowl of light yellow after adding sucrose, and become a bowl cake and water cake with a few of the water. The bowl cake is slightly dry, sweet and loose when eaten; The water cake is thinner, sweet and easy to swallow when eaten. The refreshing and fragrant taste of the two is also due to the water of the Li River and the Guilin sticky rice grown from the water of the Li River. Bowl cake is made by steaming small bowls with raw materials. The color is goose yellow, the taste is smooth, loose, cottony, soft, nutritious, easy to digest and absorb, suitable for the elderly and children.

Mix the glutinous rice flour and starch with warm water, then pour in boiling water and stir quickly to form a thick paste, and then divide into small bowls. Cut the shiitake mushrooms into fine foam, stir-fry all the fillings with the seasoning, and set aside. In each bowl of rice milk, spread a little filling, and then put it in the pot and steam for 20~30 minutes. Prepare flour, sugar, eggs, baking powder, green and red silk, melon kernels, and raisins. Sift the flour and set aside. Wash the raisins with water.

Knock the eggs into a bowl, add water and stir evenly, then add sugar, baking powder and sifted flour, and stir with your hands until there are no lumps, that is, a bowl of cake paste. Rub the inside of a small bowl with pure oil, pour in the semi-sure cake batter, and put green and red silk, melon kernels, and raisins on top. Put the steamer on the heat, add water to boil, put the bowl on the drawer, steam for 15 minutes to cook, and pour the cake out of the bowl.

Traditional bowl cakes, water cakes, in addition to the active Bangbang cake vendors, Guilin has two most authentic small restaurants: one in Huaqiaotou West and one in Huaqiaobei East. There are about 20 sets of bamboo chairs and bamboo tables in each store, which can accommodate dozens of people to eat at the same time. Each store has two large clay pots and one large clay pot, and hawthorn tea is provided free of charge.

The traditional practice of the two shops is that bowl cakes and water cakes are steamed and sold, and a large stove and cauldron of the firewood canteen style are set up, and a double-layer large steamer is placed on it, so that about 100 bowl cakes and water cakes can be produced in a very clock. Ordinary tourists to Putuo Mountain, Crescent Mountain, eat cake "over the afternoon" here, after eating, each person also brings ten eight, the shop small two special gift a lotus leaf packaging, the cake fragrance, rice fragrance, sugar fragrance and bamboo incense, firewood incense, lotus leaf incense blended together, into the mouth, intoxicating, unforgettable.