Jujube Paste Pudding

Jujube Paste Pudding

　　“Jujube paste pudding~~~~” As soon as the vendor’s call rang out, many elderly people and children would immediately rush to his stall. This was a scene I often witnessed in the ancient city of Xi'an in the mid-1950s. This jujube paste pudding is a well-known, affordable, and delicious local snack in Xi'an, named for its main ingredient—red dates.

　　As for the origin of jujube paste pudding, there is a popular story that has been passed down in the Guanzhong region: During the Zhenguan era of the Tang Dynasty, in Tongzhou (present-day Dali County), there was a poor farmer who was hired to cultivate date trees for a wealthy landowner. The cruel landlord only gave him one “steamed cake” a day as his meal. Hungry and desperate, the farmer boiled the rotten dates that had fallen under the trees into a paste and ate it. As the busy autumn harvest season passed, not only did the laborer not suffer from hunger, but he also became more energetic and healthier than before. The following year, the laborer quit his job with the landlord and opened a small shop in Tongzhou City, specializing in selling date paste pudding. Business turned out to be booming. Over time, the reputation of the date paste pudding spread far and wide, eventually reaching the capital city of Chang’an. After long-term development and refinement, it became what is known today as “jujube paste pudding.”

　　To make jujube paste pudding, first wash and cook the red dates until soft, then mash them into a paste. Add water to a pot, put in adzuki beans, and boil over high heat until the beans are very soft. Mix flour with water to form a thin paste, then pour it along with the jujube paste into the pot. Add sugar, stir well, and bring to a boil to finish.

　　The resulting “jujube paste pudding” is red in color, sweet in taste, smooth and delicious, and has the effect of nourishing yin and replenishing qi. After eating, a sweet fragrance lingers in the mouth, leaving an unforgettable aftertaste.