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In the historical context, nian gao finds its roots in an ancient text known as the Qimin Yaoshu, authored by Jia Sixie during the Northern Wei dynasty around 544 AD. This text, which translates to "Techniques by which the Common People Make their Livelihood," is considered one of the best-preserved agricultural texts of its time. In the text, the cake is referred to as yeè, its older name, indicating its longstanding significance in Chinese culture.
The original recipe instructs crafting cakes from glutinous rice flour mixed with water and honey, shaped into a rectangular form, and steamed with jujubes and chestnuts. This method hasn't strayed far from many modern renditions, showcasing the dish's evolution while maintaining its essence.