Huanggui persimmon cake, also known as crystal persimmon cake, is a flavored food made with persimmons and noodles. Pen ~ fun ~ pavilion www.biquge.info it is golden on both sides, the heart of the cake is soft, the filling is colorful, the persimmon is fragrant, it is not only a snack to eat alone, but also a fine point on the banquet. It has long been famous in Sanqin, and it is famous in Jiuzhou.

Huanggui persimmon cake is a Shaanxi dim sum, made of fire crystal persimmon, a special product of Lintong County, Shaanxi Province, as the main ingredient, with golden color and sweet aroma in the mouth. In the Yuan and Ming dynasties, there were cakes made of persimmons and flour in the Guanzhong area. According to legend, in 1644, Li Zicheng became king in Xi'an and immediately entered Beijing. At that time, Guanzhong was in the midst of a famine and food shortage, so the people of Lintong used ripe fire crystal persimmons mixed with flour to make persimmon cakes for soldiers to eat on the road. Since then, every year when the golden wind is cool and the persimmons are ripe, the people of Lintong have to make persimmon cakes to eat, which is used to commemorate Li Zicheng.

Later, after generations of chefs continued to improve, it developed into today's Huanggui persimmon cake.

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The production of Huanggui persimmon cake has an anecdote related to Li Zicheng, the king of Chuang, in the folk of Guanzhong area of Shaanxi. According to legend, in the seventeenth year of Chongzhen of the Ming Dynasty, Li Zicheng, the leader of the peasant uprising, continued to march into Beijing after establishing the "Dashun" regime in Xi'an. When the army was raised, Guanzhong was in the year of famine, food was scarce, and the people of Lintong used the ripe fire crystal persimmons that were abundant in the local area, mixed with a little flour, and baked into cakes for the rebels to eat as dry food on the road.

Because this persimmon cake is sweet and delicious, anti-hunger and hunger-resistant, the officers and soldiers of the righteous army were full of energy after eating, high morale, and bravely killed the enemy, and soon captured Beijing with the momentum of breaking bamboo, overthrew the Ming Dynasty, and established a peasant regime. Later, although Li Zicheng's peasant rebel army failed, the people of Lintong had to make 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 to all counties in Guanzhong and to Xi'an. After the continuous improvement of generations of chefs, it finally became the current Huanggui persimmon cake, and became a well-known flavor snack, known as "Guanzhong Famous Point".

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Foreigners come to Xi'an to play in autumn, and when they go to Lintong to see the terracotta warriors, they can see the front and back of the farmhouses on both sides of the road, on the blue and black persimmon trees, the red persimmons are swaying between the leaves. This persimmon is different from the rhubarb or red persimmon that is common in other regions, it is the size of a walnut, the whole body is red and shiny, and a thin layer of skin like a cicada's wings does not seem to be able to contain the sweet juice, crumbling like a small lantern, which is very tempting. Because of its distinctiveness, it is called "fire crystal persimmon" from far and near. Eating freshly picked fresh persimmons is of course pleasant, but a large number of fresh persimmons are concentrated on the market, no matter how many mouths you open are also inexhaustible, so there are dried persimmon cakes, there are processed into other foods, this processing, Xi'an's food market has added a famous product "Huanggui persimmon cake".

There are many shops and stalls selling yellow cinnamon persimmon cakes in Xi'an, and their methods are roughly the same: there is an iron pot with a flat bottom on several stoves, and the bottom of this pot is shallow on the edge, just like a frying pansticker, so that each persimmon cake is evenly heated. The preparation method is not difficult, the fire crystal persimmon meat that is removed and peeled is filtered into persimmon pulp with a basket net, and the flour is combined into a soft dough, wrapped in yellow cinnamon syrup, bean paste and other fillings, patted and pressed into a drum-shaped small round cake, when the oil at the bottom of the pot is burned to sixty percent hot, it is put in, and the two sides are flipped and fried into brown and yellow.

However, it is not difficult to make it, so there are many street sellers, but there are very few who can really sell fame. Comparatively speaking, some halal shops in the northwest corner of Xi'an make yellow cinnamon persimmon cakes that are more famous. These shops are generally in the form of family workshops, and the production methods have been passed down from generation to generation and have been continuously improved, so the craftsmanship is exquisite and the flavor is strong. One of the most striking details is the pot lids used in these shops. The lid of the pot here is not wood or iron, but made of a whole red clay pot, the mouth of the pot is covered downward, two holes are drilled at the bottom, and a hemp rope is worn through a wooden handle for uncovering the lid, a bit like the Lingnan celebrity chef making abalone wings, paying attention to the utensils to be pure natural, and its fine strength can be seen here.

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Many of the shops are also old houses with some history, and the business form is to sell them on the street. There are many old trees next to the house, and there are often green branches and leaves stretching out to the edge of the pot, as if they also come to smell the fragrance. Sometimes in a hurry passing through the Majiashi character and Damai Street, you can glimpse such a few "pictures"; Someone stuck money out of the car window, took the wrapped persimmon cake and drove away.

Some cyclists came over, greedy, stopped by the stove, put one foot on the pedal, the other on the curb, pinched a brown, steaming persimmon cake, and carefully blew with their mouths, while gently biting on the ...... If you accompany a foreigner on a night tour of the "Muslim Street" to taste persimmon cakes, then the way to eat is exquisite, and the owner will enthusiastically let you sit down in the house and hand you chopsticks.

Eat the hot persimmon cake on the plate, generally pay attention to the first chopsticks to slowly pick out a piece of the brown skin, and take out the filling to taste, the stuffing has walnuts, sesame seeds and other delicious things, adults eat it is easy to remember the life of childhood. I feel that my throat is sweet and greasy, and when I take a bite of the burnt skin of the persimmon cake, a fresh fragrance of persimmon lingers in my mouth. The persimmon cakes from these shops can be sold from September to early spring, so where do the persimmons come from?

After asking the old diners, I realized that the store took advantage of the fresh persimmons to come down, purchased a large number of them, and after removing the stem, they were neatly stacked layer by layer in a large vat, so that it was not bad for a long time, and it was very convenient to take it with you. It is no wonder that sometimes in the dusk when the snow is heavy, you can see someone squeaking on the snow while rushing home, eating persimmon cakes.

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Persimmon is the fruit of the deciduous tree plant persimmon of the persimmon family. There are many varieties. The main production areas are Hebei, Beijing, Henan, Shandong, Shanxi and other provinces and cities, the famous varieties have large cap persimmon, the average weight is 224 grams, the maximum is 450 grams, the fruit is oblate and round, there are scars in the middle, the quality is good, seedless, and the yield is abundant. Gaozhuang persimmon is also a well-known variety, the main production area is Changping County, Beijing, the fruit is large, 3~4 per 500 grams, short cylindrical, the fruit surface has a cross-shaped longitudinal groove, the scar is shallow, and the taste is sweet. In addition to fresh food, persimmons are dried to make persimmon cakes, also known as persimmon peaches, which can be used as dim sum fillings.

Persimmon can effectively replenish human nutrients and intracellular fluid, and play a role in moistening the lungs; Persimmon contains a lot of vitamins and iodine, which can treat endemic goiter caused by iodine deficiency; The organic acids in persimmons help gastrointestinal digestion, increase appetite, and have the effect of astringency and hemostasis; Persimmon can promote the oxidation of ethanol in the blood, help the body excrete alcohol, and reduce the damage of alcohol to the body; Persimmon helps to lower blood pressure, soften blood vessels, increase coronary artery flow, and can invigorate blood and reduce inflammation, and improve cardiovascular function.