As a kind of food, rice cakes have a long history in China. People in Ningbo eat rice cakes, mainly fried and soup. Fried rape, shepherd's purse and Portunus trituberculatus taste the best. Shredded pork with green vegetables and mustard are also common.
1974, archaeologists found well-preserved rice seeds at Hemudu site in Yuyao, Zhejiang province (Hemudu matriarchal social site in Yuyao) more than 7,000 years ago, indicating that our ancestors began to grow rice as early as 7,000 years ago. People in Han Dynasty called rice cakes "rice cakes", "fish bait" and "glutinous rice cakes".
In the book Dialect of Han Dynasty, the title of "Gao" was popular in Wei, Jin, Southern and Northern Dynasties. The ancients also had a development process from rice cakes to rice cakes. In the 6th century A.D., the recipe "Historical Records" included the method of making "white cocoon candy" for rice cakes. "Cooked rice, as well as those that are hotter than Chu Jiu, should be cooked very well so that there will be no rice grains", that is, after glutinous rice is cooked, it is cooked while it is hot, then cut into rice balls, dried and fried. As early as the Liao Dynasty, it was said that on the first day of the first month in Beijing, every family had the custom of eating rice cakes. In the Ming and Qing dynasties, rice cakes have developed into perennial snacks in the market, with different flavors in the north and south. The rice cake is delicious, sweet and mellow, and has a strong historical flavor.