Eating rice cakes is one of the eating habits of the Chinese people during the Spring Festival. Rice cakes, also known as year-old rice cakes, are in harmony with year-on-year high, which means that people s living standards have been improved year by year.
Rice cakes have a long history in China. According to the literature, in the Han Dynasty, people called rice cakes rice cake, bait, 糍 and other names.
The Northern and Northern Dynasties recipe Shiji recorded the production method of rice cake white cocoon sugar: after steaming the glutinous rice, simmer it into rice noodles while hot, then cut into the size of a peach core, dry and fry, and roll with sugar. Edible.
饼 The method of making cakes with rice flour has also been available in China for a long time. The method of making it is described in Qi Min Yaoshu s Qi Min Yao Shu from the Northern Wei Dynasty: after sifting the glutinous rice flour with silk noodles, add water, honey and hardened dough, paste dates and chestnuts on the dough, and use 箬 The leaves are wrapped and steamed to serve. This glutinous rice cake has the characteristics of the Central Plains.
Most of the rice cakes are made from glutinous rice flour, which is a specialty of Jiangnan. Sticky grains from the north are the first sticky grains. This millet hulled flour is yellow, sticky and sweet after steaming with water. It is a delicious food for the people in the Yellow River Basin. In the article The Emperor s Scenery of Emperor Beijing during the Chongzhen period of the late Ming Dynasty, it was recorded that Beijingers at that time every time the New Year s Day on the first day of the month, the cakes, and the New Year cakes. It can be seen that New Year Cake is a homophonic sound of sticky cake in the north. It is said that the earliest rice cakes were used to worship the ancestors for the New Year s Eve or the New Year s Eve, and later became the Spring Festival food.
There are many types of glutinous rice cakes, with representative examples being northern white cakes, yellow rice cakes from Saibei farmers, and water mill rice cakes from Jiangnan Water Village. Northern rice cakes are steamed and fried, both of which are sweet; in addition to steamed and fried, southern rice cakes are also fried and cooked in soups, both sweet and salty.