[From Homepage] Heaven and Earth in Xian: Persimmon Cakes and Terracotta Warriors

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By Josephine Hyde (Josephine)


Like most visitors to Xian, China, my husband and I were drawn by the prospect of visiting the site of one of the most significant archeological discoveries of the 20th century: the Terracotta Army of China’s first emperor. What we did not foresee was the remarkable variety of street food that awaited us in Xian’s Hui Muslim quarter. How were we to know that, amid the banquet before us, a humble persimmon cake fried in oil would be the one souvenir we were determined to take home?

Lovely Josephine, as always. You have such a very insightful take on the Middle Kingdom's culture. And food.

BTW, I assume these are Asian species persimmons?

Geo

Thanks for the kind words, Geo. Let me just say that I am learning, and loving the learning. I am not certain what type of persimmons are used for the dried persimmons - or the cakes, for that matter. Here is a link to a picture of one technique used to dry persimmons in China. They do look like Fuyu persimmon's don't they? I can't say there is a terrific difference between the taste of the Midwestern persimmons I bought at the Tower Grove Farmer's Market in St. Louis and the Fuyus I bought at Asia Market in STLmy local Korean Market. I tried using both of them and the persimmon cakes came out the same. Another thing that I wanted to add is that, when you make a persimmon cake, it tends to taste a great deal like the dried persimmon unadorned. Odd.