"Talking about rice cakes, water mill rice cakes from Ningbo, Zhejiang Province are the first choice. Why is Ningbo rice cakes so famous? Because the rice that is ground into rice noodles to make rice cakes is the white'late rice' that is a specialty of Ningbo. Ningbo's farmland is cooked twice a year, divided into early rice Two kinds of rice and late rice. Early rice is hard in nature and resistant to hunger after eating; late rice is soft and slippery but not long-lasting. It is used to make rice cakes. Once cooked, it tastes soft and delicious, and does not stick to teeth. Because of moderate dryness, It can be kept for a long time. This is Ningbo Cicheng rice cake written by the gourmet Tang Lusun.
has introduced a food that best represents the people’s down-to-earth attitude from Zhejiang style. It must be rice cake . There is no food like rice cakes in all cities in Zhejiang. Circulation, and the color is not limited to white, there are yellow, green, and purple rice cakes, and there are more patterns to eat rice cakes. You can find a dish represented by rice cakes in any city in Zhejiang. Ranked by popularity, the water mill rice cakes in Cicheng, Ningbo, Zhejiang bear the brunt and are the most famous.
walked into the Ningbo rice cakes in the second episode of "A Bite of China", "The Story of Staple Food", and spent just seven minutes in this documentary. Time, recorded the whole process of making Ningbo Cicheng rice cakes, introduced one by one, soaking rice, grinding flour, squeezing water, planing flour, steaming flour, mashing, forming...
Lively family activities-the rice cakes started. In the past, the rice cakes had to be made by a rice cake master who used the new late japonica rice that year to make. The best ratio of
was 7:3, late japonica rice 7 and glutinous rice 3. The rice cakes that come out are soft and sticky. Before making rice cakes, the late japonica rice needs to be carefully selected and washed, and then soaked in water for 3 to 4 days or longer, and then ground into rice milk with water, and squeezed out the water until it is not dry or wet. It is just right, knead into small particles, then put it in a steamer and steam it thoroughly, then put the steamed cake flower in a stone mortar and pound repeatedly until the cake is elastic and bright, with a tangy aroma, and the chewing is soft and smooth. It is full of muscles, and then can be made into a strip-shaped rice cake of uniform size according to personal preference, also called "Yin Tiao Nian Gao", and then printed with red stamps of each company, and the criss-cross codes are stacked into a square matrix, which is known as a treasure of Jiangnan flavor. The whole production process of the city nian gao is completed.
"Ningbo nian gao is as white as snow, and it will not be bad for a long time. Stir-fried cakes and soup cakes taste good, and you will eat them in your mouth. Suzhou red and white rice cakes are served for the table Gao Chen Lunar New Year. Not as cool as Ningbo New Year Cakes, too sweet, too greasy and too black”, this paragraph of advertising copy about Ningbo New Year Cakes comes from the "Picture Times" published by Shanghai Global News Agency in the first year of the Qing Xuantong (1909). It can be inferred that Ningbo New Year Cakes became popular for a long time. This is not a name.
Eating Ningbo New Year Cakes is not limited to the form. It can be roasted, fried, fried, or put into soup. Each has its own flavor. If you like sweet taste, you can slice the rice cake into water, add lard and sugar and cook it thoroughly. There are more patterns of rice cakes, such as pickled pork shredded pork, yellow sprout pork shredded pork, or spinach. There is also a popular proverb in Ningbo: "Shepherd's purse and pork fried rice cakes, and the Bodhisattva reaches out." It is fried rice cake, but it is paired with seasoned wild shepherd's purse. The snow-white rice cake is paired with green shepherd's purse and a bit of shredded pork, which is delicious and soft.
grilled vegetable rice cake is also one of Ningbo people eat rice cakes. The characteristic, it can be called the taste of Ningbo Laozi. When making this dish, be careful not to cut the rice cake too small. Cut the rice cake into 6cm length. The rice cake and the rice cake are roasted and eaten after a long period of baking. Roasted, the vegetable leaves will fully absorb the soup, and the handmade rice cakes are soft and non-sticky, and the aroma is tangy.
If you want to eat the soup rice cakes, cut the Ningbo rice cakes into thin slices and cook the soup rice cakes with broth potherbs and winter bamboo shoots. It tastes better than sliced noodles. Also smooth and palatable.
