Basic introduction Chinese name: Ningbo New Year's cake's main raw materials: rice and sugar contain preservatives: no main nutrients: glucose's main edible effect: suitable for appetizing people: suitable for all ages. Storage method: refrigerated origin: Ningbo food characteristics, eating methods, practices, fried rice cakes with Chinese cabbage, fried rice cakes with shredded pork, North and South New Year's cakes, dish characteristics 1974, Ningbo more than 7,000 years ago by archaeologists. Legend has it that Wu Zixu fought in Cicheng. Before he died, he said to his men, "If the country is suffering and the people are short of food, you can dig three feet under the city wall to get food." After Wu Zixu's death, his men were surrounded by Vietnamese troops, and many people starved to death because of the lack of food in the city. At this time, someone thought of Wu Zixu's words, so they went to dig the city wall and dug more than three feet deep. Sure enough, they dug up many edible "city bricks", that is, rice cakes, and won the battle. It turns out that when Wu Zixu supervised the construction of the wall in Cicheng, he was ready to deal with the famine. Since then, every household in Cicheng has made rice cakes and eaten rice cake soup on New Year's Eve to commemorate Wu Zixu. Cicheng rice cakes are famous for their exquisite materials and meticulous production. The rice cake is white as jade, smooth and moist, uniform in size, cooked but not pasted. It is washed with high-quality late japonica rice, soaked in clear water for 3-4 days or a week, ground into powder with water, pressed to be just right dry but not wet, and then put into a steamer to steam thoroughly, or cooked or rolled into strip-shaped rice cakes with uniform size. How to eat rice cakes: cook, stir-fry, fry, stir-fry and make soup. And both salty and sweet are suitable. For example: fried rice cakes with sugar. There is a folk saying that "sugar is fried, fried, and the corners of the mouth are blistered." Another example: shepherd's purse rice cake. There is a saying in the folk proverb: "Stir-fried rice cakes with shredded pork and shepherd's purse are within reach of the Kitchen God and Bodhisattva". Also: Juice rice cake soup is delicious and is a must-have food for every household on New Year's Eve. There are many cooking methods, including dozens. In the past, the storage conditions were not good, so many residents sliced the rice cakes and dried them, and then soaked them in water for two days. Some people can keep fresh for several months by soaking in water in batches. There is a folk saying in Ningbo that "rice cakes are rising year by year, and this year is better than last year". People also use rice cake printing plates to press it into the shapes and appearances of "Five Blessingg", "Liubao", "Money" and "Ruyi" to symbolize "auspiciousness" and "good luck". Others are made into small animals such as "Jade Rabbit" and "White Goose", which constitute the perfect combination of content and form in the true sense. Well-known brands include Dongyi, Tapai, Ruyi, Mao Yi and Fenghengda. Their products are exported to Hongkong, Singapore, Taiwan Province, Canada, Australia and other regions and countries, and are deeply loved by foreign Ningbo gangs. How to eat rice cakes dipped in brown sugar, fried rice cakes with hairy crabs and fried rice cakes with Chinese cabbage? How to make rice cakes? Ingredients: 500 grams of rice cake. Accessories: Chinese cabbage 250g, winter bamboo shoots 250g, pork 100g (lean meat). Seasoning: salt 2g, miso 2g, soy sauce 2g, vegetable oil 15g. Production: 65438. Wash and shred Chinese cabbage, bamboo shoots and pork. 2. Add oil to the hot pot, add shredded pork, shredded cabbage and shredded bamboo shoots and stir fry, and add soy sauce, salt, vegetarian dishes and water to stir fry; 3. Spread the rice cake on the dish, stew for 3 minutes, and stir fry a few times. Taste: Salty and salty effects: recipe for invigorating qi, recipe for spontaneous sweating and night sweats, recipe for invigorating spleen and appetizing, and fried rice cake with shredded pork. Ingredients: Shuimo rice cake accessories: lean meat, leek seasoning: salt, chicken essence, sugar, raw oil and hot lard. Making: 1, slicing Shuimo rice cake and soaking in water; 2. Shred lean meat, wash and drain leek, and cut into sections for later use; 3. Put oil in the pan, stir-fry shredded pork and leek for two minutes, add salt, chicken essence and sugar and stir well, all with high heat. Spread the pre-soaked rice cake slices evenly on the top of the dish, cover it, stew for 3 minutes, and then simmer for 2-3 minutes. 4. Open the pot cover and add a proper amount of raw oil. Stir the rice cakes and vegetables out of the pot and add a spoonful of lard. Features: delicious. There are many kinds of rice cakes in China, with different customs and habits. Typical ones are the white cake in the north, the yellow rice cake of farmers in Saibei, the water mill rice cake in the south of the Yangtze River, and the glutinous rice cake in the southwest. Red turtle cakes in Taiwan Province Province. Rice cakes have different flavors from north to south. There are steamed rice cakes and fried rice cakes in the north, both of which are sweet; In addition to steaming and frying, southern rice cakes are also sliced and cooked in soup, which is both sweet and salty. The rice cake in Beijing is the representative of the rice cake in the north. It is yellow and white, symbolizing gold and silver, which means "high every year". Therefore, there is a poem by predecessors, which called the rice cake: "The meaning of the rice cake is slightly deeper, and it is as white as silver and gold. I hope that when I get old, I will be profitable, and I sincerely hope that my wealth will come. " In fact, tracing the history of rice cakes was recorded as early as the Zhou Dynasty in China. "National Zagreb? The "powder rice" of "eating at the edge of shame and making rice with powder" is the cake food steamed with rice noodles. The rice cakes in Beijing snacks are steamed with yellow rice or glutinous rice flour and various accessories. There are many kinds of rice cakes, such as jujube rice cakes, bean rice cakes and rice cakes. Boutique rice cakes include ginkgo, assorted, crystal, ruyi and so on. Cooking methods are mostly steamed, but also fried and dipped in sugar, which are sweet and sticky. Beijing's rice cakes are generally supplied by Muslim snack bars, except for the Spring Festival, but the quantity and variety are less than during the Spring Festival. Rice cakes are snacks for Muslims and sacrifices for Manchu people to jump on. Manchu's name is Heiafeng, Shi Fei. There was a poem in Zhao Shen in the Qing Dynasty: "This cake is called fat, solid and black, and it is greasy as fat. Xiang Jie must know that God paid, and Jane was with Jin Ju and Furong. "The note reads:" The offerings of the Manchu dance are flying stones and black peaks, as well as sticky rice cakes. The color is yellow as jade, the taste is greasy as fat, the oil powder is miserable, and the honey is quite fragrant, so as to give back to the neighborhood. Jin Ju and Furong are both cakes. "It can be seen that rice cakes are Manchu snacks at least in the Qing Dynasty. The rice cakes in the south are different. Guangdong rice cakes are generally made of glutinous rice flour, sticky powder, crude oil, melon seeds and bamboo leaves. Its color is golden red, soft and sweet, and delicious. Hainan rice cake has smooth surface, yellow and soft color and sweet taste. According to local customs, every household makes rice cakes as holiday gifts in the twelfth lunar month to celebrate the New Year. Its main raw materials are glutinous rice, sugar, sesame, red dates and water. There are many ways to eat Hainan rice cakes, such as baking or soft eating, burning cake soup and slicing and frying. New Year's custom in Jiangsu and Zhejiang must have rice cakes. There are many kinds of rice cakes, such as sweet-scented osmanthus sugar rice cakes, lard rice cakes, water mill rice cakes and eight-treasure rice cakes. Jiangsu rice cakes are typical Suzhou rice cakes, made of glutinous rice, mainly sweet-scented osmanthus sugar rice cakes and lard rice cakes; Zhejiang rice cakes are very common in Ningbo, mainly made of late japonica rice. Taiwan Province compatriots also eat rice cakes every year. When making rice cakes, they first mix glutinous rice and Penglai rice, wash them, soak them for three hours, grind them into rice slurry, press them dry, add sugar and banana oil, and knead them evenly. Spread a layer of cellophane on the bottom of the steamer, put the kneaded rice flour on it, and put a bamboo tube at each corner for ventilation. Steam for about two or three hours, insert chopsticks into the rice flour to see if there is any raw flour, add water to the pot at any time until it is cooked, then cut the rice cake into pieces and eat it slowly.