Persimmons are abundant in autumn and winter, but due to the short ripening season, many places have a tradition of processing persimmons into persimmons to preserve them for a long time. Shaanxi people, who prefer pasta, mix persimmons with flour and add them to the ground osmanthus (yellow cinnamon) to fry or roast to make a unique flavor of yellow cinnamon persimmon cake.

Igu Zhai is a popular stall in Muslim Street, offering a variety of persimmon cakes with unique flavors. Start with the original flavor for the first time, and fry until browned until the crust is crispy and creamy, and the filling is sweet and glutinous, with a sweet, fruity and floral aroma. Rose and sesame flavors are two of the most popular, adding aroma and aromatic flavor to the fragrant persimmon filling, and the taste is richer. In addition, there are also persimmons in the store, such as wood, bean paste, grapes, and jujube paste, as well as gift persimmons.

The façade of Igusai is novel and beautiful, and there are many wooden signs hanging at the door to show the taste of persimmons. When the food is served, the staff wraps the persimmons in brown paper, which is full of old-fashioned style. The satiety of Huanggui persimmon cake is slightly stronger, and there is a clear sense of satiety when eating two, so please do what you can when buying to avoid waste. The price of each persimmon cake is divided into $2 and $3 depending on the filling.