Changning Bamboo Leaf Yellow Cake [Sichuan Changning Specialty]

What is Changning Bamboo Leaf Yellow Cake? Authentic Sichuan Changning Specialty: Changning Bamboo Leaf Yellow Cake

Content Summary:Do you want to know what Changning Bamboo Leaf Yellow Cake is? This article is a detailed introduction to the Sichuan Changning specialty - Changning Bamboo Leaf Yellow Cake. It was compiled and edited by the editorial team of China Specialty Network, who reviewed and collected relevant information about Changning Bamboo Leaf Yellow Cake. The full text takes about 5 minutes to read, mainly including the basic introduction of Changning Bamboo Leaf Yellow Cake and its nutritional value? What are the product characteristics of Changning bamboo leaf yellow cake? How did the history of Changning bamboo leaf yellow cake come about? Wait

Basic Introduction of Changning Bamboo Leaf Yellow Cake

Bamboo Leaf Yellow Cake is made of pollution-free high-quality glutinous rice, first grade brown sugar, white sugar, bamboo root water, and fresh bamboo leaves at an altitude of 1200 meters in the bamboo sea. It is carefully handmade and highly favored by consumers. Pure in taste, fragrant, sweet, and nourishing, with a tight appearance and golden color, suitable for all ages, essential for pairing meals, banquets, and as a gift for friends and family

According to the chemical analysis of the materials used, B amylase can hydrolyze the maltose of starch, white Rice noodles and glutinous rice. The process of mixing well is the saccharification process of B starch from the air, which converts part of the starch in two meters into maltose

Because the steamed yellow rice cake has a bright red color and a sweet taste, it has always been mistaken that a large amount of brown sugar is added to the cake for coloring and seasoning. However, this is not the case. The smoothness and sweetness of the yellow rice cake are entirely due to the long steaming process. Glutinous rice, after a long period of steaming and fermentation in a sealed wooden container, decomposes a large amount of sugar, and the color of glutinous rice also changes from white to yellow, becoming more fragrant and glutinous. Huangba is named after this, and this is also the biggest characteristic of Huangba - its natural color, original taste, and packaging flavor are all produced by oneself

How did the history of Changning bamboo leaf yellow cake come about

The origin of Huangba has a difficult to verify little story. Time can be traced back to the Three Kingdoms period, when Guizhou was still known as Yelang. It is said that the famous Zhuge Liang was leading his troops to pacify Meng Huo at that time and fighting against the Lord of the Qianzhong Cave in Yelang Kingdom. One day, while the Shu army was cooking, a spy suddenly came to report that a barbarian army was approaching. Upon hearing this, Zhuge Liang ordered a battle and within a few moments, he repelled the troops of the cave lord of Guizhou. I don't know what Zhuge's strategist's intention is, but if he wins, he won. However, he disregarded the taboo of not pursuing the poor and the fact that these soldiers had not yet eaten their food. He ordered the army to take advantage of the situation and pursue the barbarians for more than a hundred miles. It's nothing to catch up with, but it will destroy the hot spot in the army. The army will not return after waiting for a long time, but the boiled fermented sour milk made from ground mung bean wow gold and rice can't be wasted. What should we do if we don't have much food and grass? Seeing this, Zhuge had to order the soldiers to mix the unused fermented sour milk made from ground mung bean wow gold with rice and put it into a big wooden steamer to cook it with fire to keep it from rotting. When the soldiers returned from the victory, the rice mixed with fermented sour milk made from ground mung bean wow gold had been cooking for nearly two days. The tired and hungry soldiers hurried to share the food. Who expected that the rice had become a different look. It was not only yellow in color, but also sweet and soft in taste. It tasted more delicious. The soldiers thought it was the delicious food that the military adviser used to reward them, so they let several pots of good food come to an end. Coincidentally, the local people of the labor army encountered this delicious dish and imitated this technique to make it. It has been passed down from generation to generation for over a thousand years, and now there is another delicious dish in southern Sichuan - Huangba