In ancient times, it refers to toast with stuffing. Now it refers to baked bread with sesame seeds on the surface without stuffing.
Jia Sixie's Qi Yao Min Shu Cake Method in the Northern Wei Dynasty: "Cooking Cake Method: a bucket of noodles, 2 Jin of mutton, a combination of scallions and shallots, and soy sauce and salt.
, bring to a boil. Baked noodles are in season. Shi Shenghan's note: "The so-called' baked wheat cake' here should be the present' pie'." Qing Li Dou's "Yangzhou Painting Boat Record" and "Caohe Record": "Shuanghonglou sesame seed cake, before opening to the atmosphere, has sugar stuffing, meat stuffing, dried vegetable stuffing and amaranth stuffing." The second time in Travel Notes of Lao Can: "In the garden, a dozen or twenty people sell fried dough sticks with baskets, all of which are bought for people who don't eat." Chapter 15 of Guo Moruo's Hongqubo: "Although I was busy all day, I bought sesame cakes and had dinner there."
origin
According to historical research, sesame seed cake came from the western regions in Ban Chao period of Han Dynasty. There is a record in "Continued Han": "Sesame cake.
Lingdi is good at Hu pancakes. "Hu cake is the earliest sesame seed cake, which was popular in the Tang Dynasty." "Xuanzong" records: During the Anshi Rebellion, Xuanzong and Yang Guifei fled to Jixian Palace in Xianyang, and Prime Minister Yang went to the market to buy Hu cakes. At that time, Chang 'an was famous for making sesame cakes, and the earliest promotion was a shop called Fuxing Square. For this reason, the poet Bai Juyi wrote a poem saying: "Sesame cakes are like Kyoto, and their faces are crisp and oily." I sent it to Ambassador Hungry Yang. The smell of incense seems to be auxiliary. "It is said that buying cakes in Xianyang is not like baking cakes in Chang 'an Fuxing Square. The practice of sesame seed cake is to use clear flour, sesame spiced salt noodles, clear oil, alkaline noodles and sugar as raw and auxiliary materials, ferment dough, add crispness to taste, draw agent to shape, brush sugar color, stick sesame seeds, and bake in the furnace, so Bai Juyi said that the noodles are crisp and oily. This practice is similar to modern sesame seed cake. Gu Tao's book Qing Louis in Song Dynasty recorded: "Nuo people like to eat in Sichuan. Some palace officials provided square towels and wrapped flour to improve their commitment, and villagers provided wine. They soaked the noodles with wine, put the cake on the noodles and sobbed and said,' This is a disaster relief cake.' Beg for half a piece. "Said in August 880, Huang Chao peasant uprising, soldiers forced changan, baked wheat cake.
Tang Xizong ran away without food. Maid-in-waiting used a little flour brought out of the palace to mix with the wine sent by the villagers. They baked it in the pot first, then baked it in the oven and gave it to him, saying it was a disaster-relief cake. Nuozong barely ate half a piece. This method of baking first is the same as now. The "disaster relief cake" does not need sesame seeds, which is probably the fire now. Jia Sixie's book Qi Yao Min in the Northern Wei Dynasty has already had the "baked wheat cake practice", which is almost the same as that in the Tang Dynasty.