White Water Zeng Gao (Steamed Glutinous Rice Cake with Dates)

White Water Zeng Gao

　　Zeng Gao (also called Jing Gao) is a traditional breakfast food in White Water, made from glutinous rice and red dates to create a sweet cake. It is known for its rich date aroma, soft, sticky, and sweet texture, and the health benefits of red dates, which help boost energy, enrich blood, nourish kidneys, and calm the nerves—making it a nourishing food.

　　Zeng Gao evolved from a food called "Qiu Er Fen Ci" (steamed glutenous cake with bean paste), which was exclusively consumed by princes during the Western Zhou Dynasty. The “Rites of Zhou · Heaven Officials” mentions “delicacies in bamboo containers such as Qiu Er and Fen Ci.” Fen Ci refers to a cake steamed from glutinous rice flour mixed with sweet red bean paste (referred to in ancient times as bean powder), which has a fragrant bean taste. By the Tang Dynasty, it had developed into a combined steaming of dates and glutinous rice. The “Crystal Dragon Phoenix Cake (steamed glutinous rice and dates until flowers appear)” from the “Burn the Tail Feast” hosted by Tang Dynasty Minister Wei Juyuan for Emperor Zhongzong, is directly connected to today’s Zeng Gao. According to “Fang Yan” (Dialects) by Yang Xiong of the Western Han Dynasty, “In the regions east and west of the Pass, it is called Zeng Xian (pronounced 'Yan').” Nowadays, in the Guanzhong area, Zeng Gao is called “Nian Gao” (Sticky Cake), which is actually Xian Gao—“Nian” and “Yan” are homophones in the Shaanxi dialect. The shape of the current iron Zeng Gao pot is the same as that of ancient clay steamers.

　　Zeng Gao is highly praised by consumers of all social classes. General Feng Yuxiang once hailed Xi’an’s Zeng Gao as “the common people’s version of bird’s nest cuisine.” In the Guanzhong region, villagers heading to markets or temple fairs would always have a serving of Zeng Gao, often taking some home wrapped in tiger-skin leaves (a type of large leaf) to share with family. In Xi’an, the best Zeng Gao is made by Muslim chefs in Lianhu District. Making it well requires skill not only in steaming but also in scraping and plating—using special spatulas to blend the dates and glutinous rice seamlessly, creating a visually appealing red-and-white contrast that stirs the appetite. In the 1980s, the Xi’an municipal government awarded Wang Wenji, an experienced and masterful Zeng Gao maker, the title of “Zeng Gao Technician.” As a popular breakfast item, Zeng Gao can be found everywhere on the streets of Xi’an.

　　Features: Rich date fragrance, soft, sticky, and sweet. Nourishing and energizing, benefits the spleen and boosts vitality.