The rice cake is also called sticky cake, which means high every year. It is made of glutinous rice in the south and sticky millet in the north. Eating rice cakes on New Year's Day was popular in the Ming and Qing Dynasties, especially in the south. At the end of the Ming Dynasty, Volume II of "A Brief Introduction to the Scenery of the Imperial Capital" recorded that on New Year's Day of the first month, "I was excited to wash, eat jujube cakes, and eat rice cakes every day". In Jiajing, Hebei Province in the north, Wei County Records said that local people ate "steamed mutton cakes".

Eating jiaozi on New Year's Day flourished in the north of Ming and Qing Dynasties. For example, according to Shen Bang's Miscellaneous Notes of Wan Department in Wanli Period of Ming Dynasty, the suburbs of Beijing ">; Suburb "> Suburb "> Wanping county, a suburb, pays New Year's greetings on New Year's Day. When Jiajing was in the Ming Dynasty, Shanxi Quwo County Records recorded: "Two-day flat food is guaranteed, and husbands are invited to compete for happiness." The word flat food was handed down among the people in the Yuan Dynasty.

Baked and fried Ciba is the most feast for the eyes, golden in color, and then round. However, the fried zanba needs some sugar or some seasoning to taste better. I don't recommend frying Ciba, because the nutrition and other ingredients in things fried at high temperature will be greatly reduced. Or cook it. Imagine putting a small pot on a burning stove in winter, where sweet wine is hot, and there are pieces of Ciba in the sweet wine. The family gathered around the fire, holding sweet wine, eating Ciba and talking about what happened during the day. The cooked rice cake is warm.