樱糕礼节

About Yinggao

起初,说起“崇明樱糕”,我的印象还只是停留在“印糕”这一说辞,殊不知,两者并不相同。樱糕,作为崇明本土特色糕点,呈方形模样,上表时常用以规整模型印记,经过蒸煮、切模方才成型,外皮松软,多以流沙馅为主,口感绵密细软。与之相比,印糕,外皮相对较硬且通常无馅料,如果有加芯则多以干馅料为主,得益于制作方式的截然不同,一板一压一盘糕,所以印糕也俗称板糕。

At first,when I heard“Chongming Yinggao(stuffed cake)”,I thought it must be“Yin’gao(model cake)”because the two had similar pronunciation in Chinese.However,they turn out to be quite different.As a local specialty pastry in Chongming,Yinggao has a square shape and a neat model mark when it’s cooked.It takes shape after being steamed and cut,and tastes dense and soft with a soft wrapper and liquid filling.In contrast,Yin’gao with a relatively hard wrapper often has no fillings.If it has,the filling tends to be dry stuff.Its production method is completely different from that of Yinggao.One plate can only make a dish of Yin’gao at a time,so it’s also called plate cake.