今天是我们中国传统的重阳节。按照习俗，人们会在这一天登高望远，饮菊花酒、吃重阳糕。究竟重阳糕有什么来历？又该怎么制作呢？今日【我爱卡路里】为你应景儿送上：重阳糕！

On the day of Chongyang Festival, one traditional activity is to climb mountains. However, mountains are not everywhere for people to climb. Therefore, for those people who live in flat regions far from any mountain, the problem is solved by going for a picnic and eating cakes. The Chinese word for cake is Gao, a homonym of the Chinese word for high. Mountains are high, so eating cake can, by a stretch of the imagination, take the place of going for a climb.
在重阳节我们有登高的习俗。但并不是每个地方的人都有山可以爬。所以住在平原地带的人就用野餐和吃糕的办法替代。中文中的“糕”和“高”同音，所以吃糕也就代表了登高的意义。

The tradition of eating cakes in September is originated from the ancient times. Though the name of "Gao" started from the Six Dynasties, the cakes had already existed in Han Dynasty, which was called "Er" in Chinese at that time. It is made of rice flour, which is classified into two types: paddy rice flour and millet rice flour. They are streamed together, which is named "Er". In September, the millet is ripe. It is regarded as the food just in season, which is offered to ancestors as sacrifices. Chongyang Cake comes from the food just in season in September. That is why Chongyang Cake is recommended for offering sacrifices to ancestors on the day of Chongyang Festival.
九月吃糕的习俗自古有之。尽管“糕”这个名称是起源自六朝，但糕这种东西实则在汉代就有。那时人们称之为“饵”。饵用米粉做成，一般有两种：谷米粉和栗米粉。把它们混在一起则称为“饵”。在九月，栗米成熟，是当季的食物，通常会献给祖先作为祭品。重阳糕就是九月的当季食物，也是它作为祭品在重阳节献给祖先的原因。

In the Six Dynasties, cakes become the food for the season as the tradition Chongyang Festival is formed with the promotion of mountain-climbing activity. As the cakes appear in different forms, Chongyang Cake was also called Hua (Colorful) Cake after the Ming & Qing Dynasty and became the food for the season in urban and rural areas. Hua Cake is divided into Unpolished Hua Cake, Refined Hua Cake and Gold Coin Hua Cake. Unpolished Hua Cake is marked with caraway leaves, sandwiched with date, peach kernel and other unpolished dry fruits. Refined Hua Cake is made in either two or three layers, with each sandwiched with refined glazed fruits, such as preserved apple, peach and apricot.
在六朝时期，人们在重阳节登高时就习惯带上重阳糕。在不同的地区重阳糕的做法各有不同，不过在明清时代人们也把重阳糕称为“花糕”，在城市和乡村都很流行。刚蒸好的花糕还会撒上香菜叶、夹上杏仁和其他干果。最终完成的花糕会有两到三层，夹层中一般有类似苹果、桃子和杏等干果。