Jingyang Zenggao

Jingyang Zenggao

　　Jingyang Zenggao

　　Zenggao is a unique snack from the Jingyang region, named after the steaming vessel called a "zeng" (甑). According to *Ancient History Examination*, “The Yellow Emperor first made tripods and steamers, thus establishing the way of cooking with fire,” suggesting that Zenggao may have originated in the late primitive society. Clay steamers existed as early as the Neolithic Age, followed later by those made of bronze and iron. The iron zeng cooking vessel has been used and passed down through generations to this day. This type of iron zeng is cylindrical in shape, with many tiny holes at the bottom for steam to escape, and is placed over a wide-mouthed pot for steaming. The Zenggao in Jingyang today is steamed using this ancient type of iron zeng.

　　To make Zenggao, first soak glutinous rice in cold water for four hours. Once the rice grains are softened, rinse them clean and drain the water. Soak and wash the red dates as well. Fill a bucket-shaped zeng pot halfway with water, and place a perforated iron rack inside the pot. On the iron rack, first lay a layer of red dates, then a layer of rice, repeating this alternation—ending up with four layers of dates and three layers of rice. After laying everything out, cover with a damp cloth and the pot lid, and boil vigorously over high heat for 40 minutes. Then sprinkle warm water over the rice, bring it to a boil again, and repeat adding water two more times. Finally, simmer gently over low heat for 5–6 hours.

　　It is best eaten hot, sprinkled with white sugar. The combination of rice and dates results in a vibrant color, soft and sticky texture, sweet taste, and rich date aroma, making it a truly nourishing and wholesome food.