A Complete Guide to Zhejiang Snacks_Delicious Zhejiang Specialties Food Introduction
Zhejiang Snacks Numerous varieties, utilizing the abundant food resources of the Jiangnan region, primarily based on rice and noodles, with a wide range of ingredients and sophisticated techniques.Steaming Boiling, frying, baking, roasting, and deep-frying, creating a variety of flavors, including salty, sweet, savory, fragrant, crispy, soft, glutinous, and smooth.Cakes Dumplings Dim sum Noodles Bean dishes The process, from ingredient selection to cooking, requires strict standards and creates unique techniques, resulting in a variety of seasonal and trendy snacks. Huizhou
Ham Introduction
Huizhou Ham is a traditional food of Huizhou, Zhejiang, a renowned Han ethnic specialty. It is one of the most famous local products of Huizhou, characterized by its yellow, pear-shaped appearance, red meat color, rich aroma, nutritious taste, and delicious flavor.
Due to the different raw materials, cooking seasons, and pickling methods, Huizhou Ham has many different varieties.
For example, Ham pickled in winter is called "Winter Ham";Ham shaped like a crescent moon is called "Moon Ham";Ham made from the front legs, in a rectangular shape, is called "Wind Ham";Ham smoked with bamboo leaves is called "Smoked Ham";Ham pickled with white sugar is called "Sugar Ham";And Ham pickled with dog meat is called "Dog Ham".History and Culture According to historical records, the pickling of ham in Huizhou began during the Tang Dynasty. During the reign of Emperor Xuanwu (713-742), Chen Zang wrote in "Compendium of Classical Materia Medica", "Ham from Huizhou is the best."
This practice has a history of over a thousand years.
Legend has it that during the Song Dynasty, the anti-gold general, Zong Ze, brought home-made ham to the imperial court, and the King of Song, Zhao Gou, praised its red color and delicious taste, and named it "Ham", so it is also called "Imperial Ham". Because ham is produced in Huizhou, it is called "Huizhou Ham". Later, people in Huizhou made ham their ancestor. In the 1930s, people in Yiwu opened "Tong Shun Chang Ham Shop" and "Sun Gong Ham Shop" in Hangzhou, and the image of Zong Ze was still hanging in front of the shop, showing its authenticity and popularity. Huizhou Ham has a beautiful shape, bright color, unique aroma, and delicious flavor, known as "Four Absolutes", and was introduced to Beijing by the Zhejiang Provincial Secretary of the Academy, Xie Yong, during the Qing Dynasty, and was listed as a tribute, and Xie Yong mentioned in his "Food Appreciation" that "People in Huizhou have various types of rice, brewing, and raising pigs. When cooked, they must first filter the broth and feed the pigs with fermented rice, which makes the pork delicious. To make ham, you need more pigs, which will get a better price.
That's why more people raise pigs. Making preserved meatOne of the best preserved meat in China. Huizhou ham has a beautiful shape, bright color, unique aroma, and delicious flavor, known as "Four Absolutes", and was introduced to Beijing by the Zhejiang Provincial Secretary of the Academy, Xie Yong, during the Qing Dynasty, and was listed as a tribute, and Xie Yong mentioned in his "Food Appreciation" that "People in Huizhou have various types of rice, brewing, and raising pigs. When cooked, they must first filter the broth and feed the pigs with fermented rice, which makes the pork delicious.To make ham, you need more pigs, which will get a better price. That's why more people raise pigs. Preserved meatThe aroma is strong. Easy to store and transport, and widely sold both domestically and internationally.
The smell of Shaoxing Tofu
Brief introduction
Shaoxing's smelly tofu is famous throughout China and abroad, and Shaoxing's smelly tofu are most famous for the "Han Heng Hotel" smelly tofu and the "Lu Xun Memorial Hall" three-flavor smelly tofu.
Smelly tofu is a must-try in Shaoxing, but it is also a delicacy that many outsiders find difficult to eat. It is made with Watermelon and soaked in broth, there are steamed and fried versions, but fried is more common because it is easier to eat, while steamed has more home-style flavors, and the taste is very delicious. Some people love the smell, while others hate it. The masters can eat it without any seasoning, just to enjoy the original flavor. Now there is also smelly tofu in Hangzhou, which can be eaten to relieve boredom, but it is not as delicious as the local smelly tofu in Shaoxing alleyways. The elderly people are sitting in front of the warm stove, and the narrow alleys are filled with the atmosphere of peace and tranquility.
History and culture
Smelly tofu is a folk snack with a rich cultural background, with a history of nearly a thousand years. Its golden age can be traced back to the Kangxi years of the Qing Dynasty. Emperor Kangxi was very impressed by Han Zheng's smelly tofu after eating it, and he wrote "Qing Fang" on it, which immediately made the smelly tofu famous throughout the world. According to historical records, Empress Dowager Cixi also had a fondness for eating smelly tofu.
Making method
Smelly tofu is delicious, and the reason is the delicious broth. The broth-making method is very complex, not only using fresh vegetables to ferment naturally, but also constantly adding various spices during the fermentation process, only a few years of experience can be called "old broth" or "good broth", it is called "fresh broth". A good batch of Broth can last for more than 20 years.
Ingredients and formula:
Soybeans 5 kg,Chili peppers 250g oil, 1kg tea oil, 150g sesame oil,Soy sauce 500g broth 15kg,Coarse salt 100g, 300g gypsum,
Production process:
(1) Tofu making: Soak the soybeans, and then wash them with water. After soaking, add 20-25 kg of clean water, use a stone mill to grind it into a slurry, then add the same amount of warm water to mix, put it in a cloth bag, squeeze the juice out forcefully, and then press it again in the Bean dregs to remove the bean dregs, when all the bean dregs are squeezed, drain the foam, put the slurry into a pot and boil, add gypsum water, stir and cook for about 15-20 turns, then add a little water, if mixed with the slurry, it means the gypsum water is not enough, add more gypsum water and stir.If the water added does not mix with the slurry, it will become Tofu skin after about 20 minutes. Pour the tofu skin into a wooden box, cover with a wooden board, and press with a heavy stone to remove the water, and you will get tofu.(2) Fried Smelly Tofu: Put the green onion in a bucket, add boiling water and stir until broken, then add the tofu and soak for about 2 hours, then take out the tofu and cool it.Then put the tofu into the broth and soak for about 3-5 hours in spring and autumn, about 2 hours in summer, and about 6-10 hours in winter. After soaking, take it out, rinse lightly with cold water, and drain the water. Then pour all the tea oil into a pot and heat it, then fry the tofu over low heat for about 5 minutes, until it turns golden, then take it out and put it in a plate, and use chopsticks to make a hole in the tofu, then add Chili oiland soy sauce, and sesame oil, and mix it, and put it in the tofu hole to make it.
(3) Broth making: Use2.5kg of fermented bean "%" as the main ingredient.Add appropriate amount of water and cook until it becomes a thick paste. Soy sauce, sesame oil mixed together and placed in a tofu mold.
(3) Steaming method: Using Fermented bean curd 2.5kg standard, add 15kg of water and boil, then filter, add 1500g of alkali and ferment for about half a month, stir once every day, and it is ready.
Jiaxing Zongzi
Introduction
Jiaxing Zongzi is a traditional food of Zhejiang Jiaxing, with a long history. Jiaxing Zongzi is known for its glutinous and non-sticky, plump and non-greasy, fragrant and delicious, and moderately salty and sweet. Especially fresh meat zongzi is the most famous, and it is called "Zongzi King". Jiaxing Zongzi is highly appreciated by tourists due to its delicious flavor and convenience of carrying and eating, and is known as "Oriental Fast Food".
Historical and cultural
The history of Jiaxing Zongzi is long. Thousands of years ago, the ancestors cultivated the early Neolithic culture of the Yangtze River Delta, the Taihu Lake basin, namely the "Ma Family Village Culture", which is one of the sources of Chinese ancient civilization, and one of the earliest origins of rice cultivation in China. Since the Han and Tang Dynasties, Jiaxing has developed into the most important rice cultivation area in Chinese history, and was known as "Food Storage of the World". Li Han in "Jiaxing Tuen-Tien Policy and Performance" wrote: "One grain of rice, the Yangtze and Huai Rivers are prosperous;One grain of rice, the Yangtze and Huai Rivers are austere." In the 33rd volume of "Material" of "Jiaxing Gazetteer" edited by Xu Yaoguang in the Qing Dynasty, it was mentioned that in the mid-19th century, the rice varieties produced in Jiaxing Prefecture were:Rice varieties such as: white shell rice, black rice, chicken foot rice, shrimp whiskers, crab claws, fragrant rice, old rice, reed rice, wax rice, and other 31 varieties. At the same time, Jiaxing was also an important production base for salted pork in China, with high output and quality of pigs and fresh eggs. These abundant and high-quality agricultural and sideline products provided excellent conditions for creating various zongzi, which is also an important factor in the unique quality of five-flower zongzi. Method
Main ingredients: glutinous rice (rice), pork
Leg meat Accessories: sugar, salt, red soy sauce, white wine, other: zongzi leaves, rope Fine craftsmanship
1. Filling: To make the filling for fresh meat zongzi, using pork with a moderate fat and lean ratio, cut into rectangular small pieces according to the grain direction, and then put into a basin, without soaking in soy sauce, but adding a small amount of salt, sugar,
MSG, and white wine, and repeatedly mix and knead until the meat pieces appear "white bubbles".3. Cooking: When cooking, it is different from the general cooking method, not using cold water, but using boiling water to cook, so that the flavor in the zongzi does not escape. PorkCooked meat fillings are particularly fragrant and tender, with a ham-like flavor. If cut into strips and soaked in soy sauce, the meat will not become tough and will have a soy sauce flavor.
2. Washing rice: Sticky rice is the main ingredient for making glutinous rice cakes, and it is important to wash the rice well. The key is to wash the rice quickly and thoroughly, and then rinse it with clean water before using it. After washing, the rice will absorb less water, and when mixed with soy sauce, the saltiness will be absorbed more easily.3. Cooking: The cooking method is different from the general method, using boiling water instead of cold water to prevent the flavors in the glutinous rice cakes from dissipating.
Cake
The modified long bar-shaped "fish round" is more popular, so this method has been passed down in the folk. Introduction
Glutinous rice cake, also known as lard cake, is a local specialty of Fujian.
Glutinous rice cake More than a thousand years have passed, and there are still many shops with "fish round" written on their nameplates. This is a type of glutinous rice cake popular in Guangdong, Fujian, and Zhejiang provinces. Glutinous rice cake is a traditional snack, and it is mentioned in the Ming Dynasty's "Records of the Qing Dynasty". Glutinous rice cake is made from pork fat, which is white and translucent, with a fragrant and fresh aroma. How to make glutinous rice cake
Ingredients: glutinous rice,
grapes,sugar, coconut,rice flour,oily bean paste, white sugar Instructions: 1. Mix the ingredients, such as pork fat and grapes, with low heat for 4 hours, cut into 1.7 cm square pieces, and then cool naturally. After cooling, package it using a mechanical packaging machine.
2. Mix the glutinous rice flour and rice flour with water, knead until it forms a dough, and then sift it through a sieve.3. Place one clay pot on the stove, and put a bamboo mat at the bottom. Then, add 30% of the glutinous rice cake to the pot, and steam it over a pot of boiling water. Glutinous rice cake is cooked to a soft and elastic texture.Take out the cooked glutinous rice cake, and add the remaining glutinous rice flour and 20% of the glutinous rice cake, and steam again. This method results in a glutinous rice cake with a soft and chewy texture.4. After cooling, use a knife to cut the glutinous rice cake into 100 square pieces.Ningbo Dumplings IntroductionDumplings are a famous snack in Ningbo, Zhejiang Province, and are also one of the most popular snacks in China. Dumplings have a long history and are popular in many parts of China.
Dumplings are made from wheat flour and filled with meat, vegetables, or other ingredients.
Dumplings are a traditional Chinese food that is often eaten during festivals and holidays.
Dumplings are a symbol of good luck and prosperity.Dumplings are also a symbol of family and togetherness. Dumplings are a delicious and nutritious food that is enjoyed by people of all ages. Dumplings are a popular snack in China and around the world. Dumplings are a great way to celebrate holidays and special occasions. Dumplings are also a great way to bring family and friends together. Dumplings are a delicious and nutritious food that is enjoyed by people of all ages.
Dumplings are a great way to celebrate holidays and special occasions.
Dumplings are also a great way to bring family and friends together.Dumplings are a delicious and nutritious food that is enjoyed by people of all ages.Dumplings are a great way to celebrate holidays and special occasions. Dumplings are also a great way to bring family and friends together. Dumplings are a delicious and nutritious food that is enjoyed by people of all ages. Dumplings are a great way to celebrate holidays and special occasions. Dumplings are also a great way to bring family and friends together. Dumplings are a delicious and nutritious food that is enjoyed by people of all ages. Dumplings are a great way to celebrate holidays and special occasions. Dumplings are also a great way to bring family and friends together.
Dumplings are a delicious and nutritious food that is enjoyed by people of all ages.
Dumplings are a great way to celebrate holidays and special occasions. Dumplings are also a great way to bring family and friends together. Dumplings are a delicious and nutritious food that is enjoyed by people of all ages. Dumplings are a great way to celebrate holidays and special occasions. Dumplings are also a great way to bring family and friends together. Dumplings are a delicious and nutritious food that is enjoyed by people of all ages. Dumplings are a great way to celebrate holidays and special occasions. Dumplings are also a great way to bring family and friends together. Dumplings are a delicious and nutritious food that is enjoyed by people of all ages.Dumplings are a great way to celebrate holidays and special occasions. Dumplings are also a great way to bring family and friends together.
WenZhou Fish Dumpling
Introduction
Fish Dumpling is a local snack in WenZhou, Zhejiang Province, and is a popular food in local households.The taste is fresh, savory, and slightly spicy. Fish Dumpling is made with fish meat, rice flour, and other ingredients. Fish Dumpling is a popular snack in China and around the world.
Fish Dumpling is a great way to celebrate holidays and special occasionsಡುವುದ. Fish Dumpling is also a great way to bring family and friends together.Fish Dumpling is a delicious and nutritious food that is enjoyed by people of all ages. Fish Dumpling is a great way to celebrate holidays and special occasions. Fish Dumpling is also a great way to bring family and friends together. Fish Dumpling is a delicious and nutritious food that is enjoyed by people of all ages.Fish Dumpling is a great way to celebrate holidays and special occasions. Fish Dumpling is also a great way to bring family and friends together.Fish Dumpling is a delicious and nutritious food that is enjoyed by people of all ages. Fish Dumpling is a great way to celebrate holidays and special occasions.
Fish Dumpling is also a great way to bring family and friends together.
Fish Dumpling is a delicious and nutritious food that is enjoyed by people of all ages. Fish Dumpling is a great way to celebrate holidays and special occasions. Fish Dumpling is also a great way to bring family and friends together. Fish Dumpling is a delicious and nutritious food that is enjoyed by people of all ages.Fish Dumpling is a great way to celebrate holidays and special occasions. Fish Dumpling is also a great way to bring family and friends together. Fish Dumpling is a delicious and nutritious food that is enjoyed by people of all ages. Fish Dumpling is a great way to celebrate holidays and special occasions.Fish Dumpling is also a great way to bring family and friends together. Fish Dumpling is a delicious and nutritious food that is enjoyed by people of all ages. Fish Dumpling is a great way to celebrate holidays and special occasions. Fish Dumpling is also a great way to bring family and friends together. Fish Dumpling is a delicious and nutritious food that is enjoyed by people of all ages. Fish Dumpling is a great way to celebrate holidays and special occasions.”
Fish Dumpling is also a great way to bring family and friends together. Fish Dumpling is a delicious and nutritious food that is enjoyed by people of all ages. Fish Dumpling is a great way to celebrate holidays and special occasions. However, few people know that the original "fish round" shape is a circular slice. In the 1950s and 1960s, the price of mackerel was higher than that of yellow croaker and other fish, so it was more expensive to make fish round for guests, but now the price of mackerel is cheaper, but many people still like to eat mackerel fish round. Method
Ingredients:
Yellow croaker (preferably yellow croaker, mackerel and head fish are also OK), about 750g (which is about 1.5 pounds, I think).
Ginger, green onion, salt, MSG, pepper, a little vinegar;
Rice flour (
PotatoFlour,Lotus Flour,Ginger Flour, as long as it is not Flour）
Instructions:
1. Cut the fish into pieces, removing the bones from the back of the fish (leaving about 500g of meat)
2. Then cut the fish into small pieces with a knife (or you can use a knife to chop it into a paste), finely chop the ginger and green onions, and chop the green parts of the scallions
3. This part is key: mix the fish pieces, ginger, scallions, and knead them together with the back of your hand until they are evenly combined, then add 5g of salt (if you can't measure 5g, you should weigh out 1 of salt and divide it into 100 parts, then take one part)As for the ginger, scallions, MSG, and pepper, you can add whatever you like. Then continue to knead until the dough is sticky and elastic, then add 100g of rice flour (about 200g), continue to knead until the flour particles are gone, which is basically half a finished product. Then you can open your mouth for the next step.
4. Boil water in the pot, bring to a boil, then reduce the heat to a small flame (the water surface should have bubbles), place the kneaded fish dough in a bowl, use chopsticks or your fingers to squeeze it into small pieces and push it into the water, wait for it to float to the surface, then take it out and place it in a soup bowl, sprinkle with chopped green onions, pepper, and a little rice vinegar. Add salt, MSG, and other seasonings to the original soup in the pot, and add them as you think is appropriate.
Wine cooked dumplings
Brief introduction
Wine cooked dumplings are a snack in the southern Yangtze River region. They are made by filling with fruit, rolling in glutinous rice flour, and cooking together with wine. The wine has a rich and sweet flavor, and the dumplings are sticky. Wine cooked dumplings are classified as Sweets, the main ingredients are glutinous rice, wine, etc., which are nourishing and strengthen the body, with the functions of tonifying the middle and Qi, nourishing the spleen and stomach, and stopping sweat.
Making method
Ingredients: 150g of glutinous rice balls, 200g of wine, 50g of fine sugar
Steps: 1. Soak the glutinous rice balls,Eggs and coix seeds and sugar,
Cook in a pot with an appropriate amount of water, then add the glutinous rice balls After the glutinous rice balls float to the surface, add the wine and egg white
Finally, add coix seeds and sugar
Dragon WellShrimpBrief introductionDragon Well Shrimp, as the name suggests, is shrimp cooked with Dragon Well tea, which is a local specialty of Hangzhou. The shrimp is tender and juicy;The tea leaves are green and fragrant, with a beautiful color and unique taste. They are refreshing and appetizing, and have a long-lasting aftertaste. They are a must-have in Hangzhou cuisine."It is said that its creation was inspired by Su Dongpo's "Looking at the South Yangtze River". The poem says: "Do not think of old friends and the motherland, day after day try new tea, wine and youth. In the past, there was a custom of not lighting a fire on the Cold Food Festival, and after the festival, lighting a fire is called "new fire". The tea harvested at this time is "early spring", which is the best time to drink Dragon Well tea, and Dragon Well tea is known as "green, fragrant, sweet, and beautiful"
four excellent qualities. The chef uses these
four excellent qualitiesand fresh river shrimp to create a new excellent dish - Dragon Well Shrimp. History and cultureIt is said that Hangzhou chefs were inspired by Su Dongpo's poem "Looking at the South Yangtze River" and used "green, fragrant, sweet, and beautiful"early spring Dragon Well tea and fresh river shrimp. The finished dish, the shrimp is white and tender, the tea is green and fragrant, with a beautiful and unique color, and has a unique taste. Hangzhou Tianwutian Restaurant is the birthplace of this dish. It is also said that one day, Qianlong pretended to be a tea farmer in Hangzhou and drank a cup of Dragon Well tea, which was very fragrant and delicious. He took some tea leaves secretly and left. Later, he used the tea leaves to make tea in a local restaurant. The waiter saw the corner of Qianlong's clothes, so he said "Long"which was interpreted as "Long". In fact, many local snack foods have come to the city, such as " ". But " " is very different." " is not very sweet, it just has the feeling of "a little sweet". But in the old days, some fancy snack shops made " " with a little bit of salt, which was the taste of salt-infused pork, but it was more delicate than the " ". In fact, when ordinary people can no longer only think of eating for survival, the traditional local snack foods have begun to enter the narrow alleys and become popular among elderly people. If we think about it, " " with its full and plump shape, is not very fashionable in today's trendy and fashionable food. Even if girls are very hungry, they will not eat " ". Therefore, its fate is the same as those old buildings in the city, it is hidden in the narrow alleys of the city, which reminds the elderly people of their childhood. The key is to cook this famous dish out in this turn.
Brief introduction
is a local specialty of Hangzhou. It is made by placing the glutinous rice dough in a special mold, and then adding
red beansandsand, then steaming it for a short time. The cake is soft and fluffy, with a sweet and fragrant bean paste flavor, and the color is pale yellow, soft and fragrant. It is said that it was created by the common people in the Southern Song Dynasty for the Han Army. They put the cake on the table and wrote the word " " on it. Later, it was called " ".
History and culture
According to the old people, in the Tang Dynasty, the officials in the city of Changshu stipulated that the cakes on the market should be measured, one " " is ten, which is about one " ".
The common people of Changshu wanted to make one " " of cake bigger, and also to please the officials. So they came up with a very clever way: they used pear wood to carve various flower and leaf-shaped molds, which could hold one " " of wet rice flour, and mixed various flower and vegetable juices into the flour, which had red, yellow, and green colors. When taken out, the shape is beautiful, and it's easy to take out. After taking it out, you can steam it and add the word " " on the surface, which is called " ".In the Ming Dynasty, there were more and more battles, so the common people made " " and gave it to the soldiers as food, and wrote the word " " on it. From " " to " ", to " ", although the pronunciation has changed, the meaning is also different. It is said that there was a period when the local snack food shop also sold " " and " " to the officials. The meaning is "certainly high".
Historical and cultural
In the past, in the streets of Wenzhou, there are shops every hundred meters, and "Ma Tie Song" is a must-have snack in the shop, and its price is the same as large steamed bun, it is also a food that ordinary people pursue at the same time.The difference is that its shape is quite unique, golden yellow with several brown stripes, and sprinkled with a lot of sesame seeds, which looks like a Wenzhou-style Cake, but without filling, just a few small pieces of pork. Or like a Cake, but without that greasy and crispy."Ma Tie Song" is not very sweet, it only reflects the feeling of "a little sweet" in the current advertising language. In the past, some reputable snack shops made "Ma Tie Song" with a slightly salty taste, which was due to the salty pork, but it was less flavorful than Wenzhou-style Cake, when you chew it, it has a different fragrance. In fact, when ordinary people no longer pursue eating as their main goal, including "Ma Tie Song", a series of traditional local snacks will begin to enter the narrow and narrow alleys that are only liked by older people, which is not because the chefs can not make it, but because the other snack foods from different regions in China are coming, and there are many, and they are small and exquisite, and regardless of packaging or advertising, they have a strong and aggressive atmosphere, which makes "Ma Tie Song" traditional snacks can not stand it. Think about it, "Ma Tie Song" with its plump shape, it is difficult to have the "artistic" and tempting feeling in today's food trends, even if girls who are thin and slender, they will not put it in their eyes. Therefore, its fate is the same as those old buildings, it is hidden in a corner of the bustling city, and it will evoke the childhood memories of older people. Ding Sheng CakeIntroductionDing Sheng Cake is a local delicacy of Hangzhou.
It is made by putting the prepared rice flour into a special mold, and then inserting red bean sand in the middle, and steaming for a short time.
The cake is soft and fluffy, with a sweet and fragrant bean paste flavor, and the color is pale red and fluffy.
It is said that it was made by the people of the South Song Dynasty for the Han army, and there are "Ding Sheng" written on the cake, and it is called "Ding Sheng Cake".Historical and cultural According to the older generation, in the Tang Dynasty, the government in Changshu stipulated that the cakes sold in the market should be measured, 1 of rice flour made 10 cakes, which is about 1 pound each, and it is called "Ding Sheng Cake". The common people in Changshu wanted to make 1 pound of cakes, which is auspicious and pleasing to officials, so they came up with a very clever way: using Pear Wood to carve various flower and leaf-shaped molds, which can be used to hold 1 pound of wet rice flour, and then add various flower and vegetable juices into the rice flour, which are red, yellow and green, and the mouth of the mold is big and the bottom is small, so it is easy to pour out, and the pattern is halfPeach, quince, plum, line, prism, five stars, etc. After pouring out, steam it in a pot, and cover it with red ink while it is hot, and it is called "Ding Sheng Cake".
In the Ming Dynasty, as the war became more and more frequent, the people made "Ding Sheng Cake" and sent it to soldiers as rations, and it was called "Ding Sheng Cake".
From "Ding Sheng Cake" to "Ding Sheng Cake", and finally to "Ding Sheng Cake", although the pronunciation is the same, but the meaning is different.
It is said that there was a period when "Ding Sheng Cake" and "High Sheng Bamboo Cake" were also given to officials, which means "definitely high".Pear Wooden containers carved in the shapes of various flowers and leaves, perfectly sized to hold a small amount of wet noodles, with various floral and vegetable juices added to the noodle water, featuring red, yellow, and green colors, with large openings and small bases for easy pouring, and featuring patterns such as half-flowers.Peach Begonia, camellia, vine, prism, star, etc. After pouring, steamed in a bamboo steamer, covered with red paper while hot, and named "Ding Sheng Gao" (Prosperous Cake).
During the Ming Dynasty, with more and more wars, the "Ding Sheng Gao" was given to soldiers as rations, renamed "Ding Sheng Gao" (Prosperous Cake).
From "Ding Sheng Gao" to "Ding Sheng Gao" and then to "Ding Sheng Gao," although the pronunciation remained the same, the meaning gradually changed. It is said that during a certain period, "Ding Sheng Gao" and "Gao Sheng Bazhu" (Fireworks) were also given to officials, meaning "certainly prosperous."
