Hundred ways Shaoxinger appreciating rice cakes

2019-11-22 11:53:42 source: Zhejiang News

Rice cake is one of the daily staple foods of people in Shaoxing. People in Shaoxing who love rice cakes have a hundred ways to appreciate rice cakes.

There are two main types of Shaoxing rice cakes. When added brown sugar or white granulated sugar, it is called sugar rice cake which can either be steamed or fried, with simple processing, it will be delicious. More commonly, white rice cake is transparent like a piece of white paper, allowing the cook to decorate at will. They can be cut into slices, baked, steamed, boiled or stir-fried, bringing hundreds of flavors.


People in Shengzhou have special skills in making rice cakes, as they will fry the rice cakes with soup. The rice cakes are firstly fried and boiled, and then the ingredients are gradually put into the pot: the winter bamboo shoots and the pickled vegetables are extremely fragrant; the tofu is a bit tender in flavor, and the local pork in wine sauce is the best side dish. Once added, the whole bowl of rice cake is sublimated to a new level.


One of the great advantages of rice cake is the matching. Although it is easy to make rice cakes, the side dishes of rice cakes are abundant in varieties.

Rice cakes are no longer confined to regions and seasons decades ago, but as the winter temperature in Shaoxing is cold and humid, winter is still the peak season for having traditional rice cakes.

Rice cakes all around Shaoxing are subtly different, reflecting the local characteristics. For example, the rice cakes in Shengzhou are thicker and cut into strips; in Zhuji, for the convenience of storage, a parallel pattern is printed on the rice cake.

Every year before and after the winter solstice, is the traditional time for making rice cakes. Soaking, milling, steaming them in the barrel, simmering...The making of rice cakes declares that the traditional Chinese new year is coming.

The softness and stickiness of the rice cake entangled in the teeth is the homesickness of people originated from Shaoxing.


Executive Editor: Wu Ziyi 

Translation: Wu Ziyi, Chen Wenjing

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