In ancient times, "cake" was a common term for pasta, and now refers to flat and round flour food.
Shanjia Qing Offering Crisp Qiong Leaves": "The steamed cake is thinly cut, coated with honey, or oil, and burned on the fire, spreading fire on the paper, very crispy, and stopping phlegm and eating. "Thinly cut the steamed cakes, supplemented with honey or oil, and then roasted on the fire, which has the effect of stopping phlegm and reducing food.
Kozaji raises dough cakes
Dough cake is a cake made from flour after fermentation. It can be traced back to the Southern Qi Dynasty. "Chicken ribs Ancient People's Hobbies" recorded: "Emperor Xuan of Qi was fond of dough cakes and duck cakes (meat soup)".
The author of "Physics Knowledge" is Fang Yizhi, one of the four sons of the late Ming Dynasty. The family has a history of learning from others, and the Gaozaji noodle cake is named "snow steamed cake". "Physics Knowledge: Snow Steamed Cake": "Thinly cut, coated with honey, or burned with oil, spread fire on the paper. Or braised with taro flour in oil and frosted with sugar. Yang Chengzhai said: 'Cut into Qiong leaves, chew into the sound of snowflakes. 'Thousands of layers are said to be clothed, and the thin ones are said to be intrusted. The north is called the steamed bun. The white high temple pancakes, which are cooked soup and those who are not yellow, are rolled with orchid. "Tsuba.
In the Northern Song Dynasty's "Qing Yilu", it was listed as one of the "seven wonders" of Jinling cuisine, and praised it: "The dough cake is won by the monks of the high temples in the south of the city", and "the cake can reflect the word". The great writer Yang Wanli of the Southern Song Dynasty wrote in the poem "Steaming Cakes": "Cut into Qiong leaves, chew into the sound of snowflakes." ”
Clothed cakes
That is, Wushan butter cake, a traditional famous spot in Hangzhou. Because it was often in Wushan Scenic Area in the old days, it was named after the praise of Hangzhou Taishou Su Dongpo. It is known as "the first point of Wushan". The shape of this cake is flat and round, the cake surface is coiled like gold wire, the layers are not broken, the entrance is crispy, crispy and sweet, and it is praised by domestic and foreign tourists.
The Qing Dynasty's "Suiyuan Food List" recorded: "Dry noodles are adjusted with cold water, not kneaded more, rolled up after being rolled thin, then rolled thin, spread evenly with lard and sugar, and then rolled into thin cakes, fried yellow with lard." If you want to be salty, you can use green onions, pepper and salt. ”
With the garden food list supplement" cloud: "The sound of the cloth cake and the ghee cake are similar, and they should be the same thing." ”
No, I don't
Another name for soup cakes. In the Jin period, it was called "soup cake", and in the Tang period, it was called "not trusted". Song Cheng Dachang "Acting Fanlu Butuo": "The soup cake is a glutton, also known as the ...... of the non-trustDon't trust, don't say it. ”
Steamed buns
Ming Li Shi's "Shu Language": "The cake is said to be a bun." Bun Honma. All rice pasta is called steamed bun, and the northern people are called steamed buns. ”
The practice of baking bread has been passed down to the present, and today's people cut the complexity and simplify, and it is called "baked steamed bread".