Zenggao 甑糕
Zenggao is featured among the local specialties of Shaanxi and Xi’an.
Steamed sticky-rice cake served as a sweet food stop; it offers another way grain appears in the city's eating repertoire.
How it is made
Sticky rice is layered with dates and often beans, then steamed for a long time in a deep vessel until the layers soften together. Portions are scooped or cut from the larger mass.
Flavour & texture
The cake is dense, moist and sticky, with concentrated date sweetness and a softer bean texture. It is more substantial than a light sponge cake.
Local roots & traditions
Zenggao is associated with Xi'an and the Guanzhong area's sweet breakfast and snack tradition.
How to order Zenggao
Ask for a small portion and eat it with a spoon while warm.
More dishes to compare
Explore related local specialties and compare their names, preparation notes and ordering guidance.
Mirror rice cakes 镜糕 →
Rice flour is packed into tiny round steamers, cooked into small cakes and finished with sweet sauces or toppings. The cakes are often lifted or served using a small stick. The base is soft and lightly grainy rather than elastic like glutinous-rice dough. Sweet topping supplies much of the flavor and can vary from fruit to sesame.
Xi'an osmanthus rice wine 黄桂稠酒 →
The fermented preparation is processed into a cloudy, thick drink and may be served warm. Alcohol content varies by product and fermentation. Expect a sweet grain flavour and osmanthus aroma with an alcoholic component. A milky appearance does not imply dairy.
Questions before you order
What name should I show when ordering?
Show 甑糕 for Zenggao. Ask for a small portion and eat it with a spoon while warm.
