Wuxiang Jujube Cake

Wuxiang Jujube Cake

　　 Wuxiang jujube cake, made mainly from millet (also known as yellow rice or soft rice) and large red jujubes, is rich in benefits. Millet "tastes sweet and has a slightly cold nature," and is said to "relieve muscle and bone stiffness and eliminate heat toxins from sores." Large red jujubes "taste sweet, have a neutral nature, and are non-toxic," and are believed to "nourish the heart and lungs, relieve coughs, soothe internal organs, treat deficiency conditions, and remove stagnant qi in the digestive tract." As a result, regular consumption of this cake not only helps clear heat and toxins, dispel pathogens, and calm the body, but also offers certain therapeutic effects for high blood pressure. This variety has been featured in the "Great Culinary Encyclopedia."

　　 Wuxiang jujube cake, a renowned snack from Shangdang, has a long history. It is reported that from the Qing Dynasty to the Republican era, it was already famous in places like Pingyao and Taigu, boasting a history of over 300 years.

　　 To promote traditional culture and keep the aroma of classic snacks alive, WuGu XiangFang Grand Hotel invited folk jujube cake makers from Wuxiang County to steam the cakes using traditional methods. Luo Xiaowei, chairman of WuGu XiangFang Grand Hotel, said: “The large red jujubes in the jujube cake have the effect of ‘nourishing the heart and lungs and relieving coughs.’ Therefore, regularly eating jujube cake not only helps clear heat and toxins, but also has certain therapeutic effects on high blood pressure. This variety has been featured in the 'Great Culinary Encyclopedia.'”