At the table
Eat with a spoon after letting it cool a little; check the jujubes for pits.
Very sticky; jujube pits may remain. Added toppings or fats vary, so confirm them if you avoid animal ingredients.
For children who can manage sticky foods, offer small spoonfuls after cooling and checking for jujube pits; suitability depends on chewing ability.
Recipes vary. Ask the restaurant about ingredients and serving before you order.
GET TO KNOW THE DISH
What goes into it?
Explore some key ingredients below. Preparations may use additional seasonings and ingredients.
Layers vary; simpler central-Shaanxi versions emphasize rice and jujube.
Typical ingredients
Recipes vary by restaurant.
How does it taste?
Sweet dates with rice and bean aroma.
- Chili heat
- Texture
- Soft, sticky and dense.
- How it’s made
- Soak rice, layer it with dates and beans in a steamer and cook until the ingredients merge.
Layers vary; simpler central-Shaanxi versions emphasize rice and jujube.
A CONNECTION TO PLACE
Origin & regional roots
Associated with Shaanxi.
Ask if they have it first
请问你们有甑糕吗？
Do you have this item?
A LITTLE SOMETHING TO READ
Story & history
Named for its steamer
The zeng in zenggao is a cylindrical steaming vessel; in the Guanzhong dialect, the name is often heard as jinggao. Serving is part of the craft: a special spatula scoops and blends the rice, jujubes and beans into soft portions, rather than cutting a neatly layered cake.