Huanggui persimmon pancakes are a specialty in Xi'an. They are made
of Lintong fire-crystal persimmon, wheat flour, osmanthus sauce, rose
petals, walnuts and sugar; and then they are baked until golden colored
on both sides. Among the local people there is a story about the
pancakes. In 1644, Li Zicheng, a peasant rebel leader in the Ming
Dynasty, occupied Xi'an and claimed himself king. When Li's army was
setting off to attack Beijing, the capital city, the local people could
provide them nothing but some pancakes due to the great famine in the
year. Those pancakes were made of persimmons mixed with wheat flour, so
they were fairly hungry-resistant. Every soldier felt energetic after
eating them. As a result, Beijing was soon occupied. The local people in
Lintong would make pancakes to commemorate Li Zicheng ever since. Years
of improvement have formed the cooking method of the pancakes we have
today.
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