Zeng Gao is one of Xi'an's oldest desserts, named after the 'zeng' — an ancient pottery steamer that predates the Qin Dynasty. Sticky glutinous rice is layered with red beans, jujubes (Chinese dates), and sometimes lotus seeds, then steamed for hours in a traditional clay vessel. The result is a dense, sticky, sweet cake with a beautiful marbled appearance from the deep red dates bleeding into the white rice. Served hot from the steamer in a small bowl or on a bamboo leaf, it's the perfect sweet counterpoint to Xi'an's famously bold and spicy savory dishes.
Zeng Gao dates back over 3,000 years to the Zhou Dynasty. The 'zeng' vessel used to make it is one of China's oldest cooking implements, featured on ancient bronze inscriptions. The dish was originally a ceremonial offering before becoming a beloved street snack.