Persimmon Cakes from Nanyuan

Persimmon Cakes from Nanyuan

　　Persimmon cakes are a local delicacy from Nanyuan in Linwei District. Whenever I walk down the street and see vendors selling them, I can’t help but buy one.

　　First, let’s clarify — the “persimmon cake” we’re talking about here is not the same as “dried persimmon.” Dried persimmons are made entirely from persimmons, featuring a white powdery layer on the surface (the crystallized fruit sugar of the persimmon), and they are sweet little treats produced through a series of steps including peeling hard persimmons, sun-drying, wilting, dehydrating, softening, flattening, and forming a sugar bloom. In contrast, persimmon cakes are essentially “pancakes” made from persimmon flour. Both foods are specialties of Shaanxi Province, but the difference lies in the fact that the former belongs purely to the category of snacks, while the latter can not only be enjoyed as a street food but also served at the dining table as part of a proper meal.

　　There is a popular folk story in the Guanzhong region of Shaanxi about persimmon cakes, which is linked to the rebel leader Li Zicheng. It is said that in the seventeenth year of the Chongzhen reign during the Ming Dynasty (1644), after Li Zicheng, the leader of the peasant uprising, established the “Dashun” regime in Shaanxi, he continued his march toward Beijing. At the time of his campaign, the Guanzhong area was suffering from a famine and food was scarce. The local people mixed persimmons with flour to make persimmon-flour pancakes to support the rebel troops, which were greatly appreciated by the soldiers.

　　Later, to commemorate Li Zicheng and his rebel army, every year when the persimmons ripened, families in Linwei District would make persimmon-flour pancakes. Over time, this practice evolved into the persimmon cakes we know today. The persimmons used for making these cakes must have orange-red or bright red skin and flesh, be small in size, rich in powder, seedless, have dense and juicy flesh, and be of excellent quality. The persimmon cakes from Nanyuan in Linwei District have a golden yellow color, sticky and sweet texture, and a fragrant osmanthus aroma. As for the availability of persimmon cakes, they are not something you can enjoy all year round. Persimmons are only available in autumn and winter, and only ripe, soft persimmons are suitable for making delicious cakes. That’s why persimmon cakes are considered quite “precious.”