Rice wine is one of the oldest wines in China and even the world. By shortening the fermentation time of rice wine to 2 to 4 days, you can make fresh and sweet sweet rice wine. In many areas of our country, especially in the south, people regard fermented rice as a dessert. It can taste the refreshing aroma of wine, but it is not strong and pungent, and it is sweet and refreshing with endless aftertaste. Use it as a seasoning and add it to other dishes to remove the fishy smell and increase the aroma. It can be said that it has a wide range of uses. Many people may not know that fermented fermented rice can also play a role in fermentation when added to flour. The crust of fermented fermented rice cake, a specialty snack in Jiangnan, is made from fermented fermented fermented rice.

Jiuniang cake is a specialty of the Jiangnan region, among which Suzhou’s wine cake is the most famous. Although its geographical scope is not large, it has many flavors, including stuffed or stuffed, sweet and salty. The one I have eaten most since I was a child is rose stuffing. When I was a child, I always thought that the fermented rice wine was wrapped in the stuffing. However, the filling only had a strong aroma of roses. In addition, there were pine nuts, diced lard, etc., and I didn’t chew a grain of fermented rice wine. Later I found out that the fermented rice wine was mixed in. In the pastry skin.

Using fermented rice instead of yeast, the dough will take longer to ferment, and the degree of fermentation is relatively weak. However, the skin of fermented rice cakes does not need to be particularly soft, it just feels soft and slightly tough. The most authentic. Nowadays, in order to be quick, some stores add yeast to the dough, causing the dough to over-ferment and taste close to steamed buns.

The fermented rice itself has a sweet taste, so even if no sugar is added to the dough, there is a faint sweetness. The fermented rice is hidden in the dough and exudes a subtle fragrance. Since the fermented rice cake itself has its own sweetness, the fillings are also mainly sweet. Bean paste filling is a versatile filling for all Chinese pastries, but the favorite flavor of fermented fermented rice cakes among Suzhou people is rose filling.

When you bite into the soft dough, you will be greeted by the rich aroma of roses. The filling is soft and oily, and it has a slight fluidity when eaten hot. According to the traditional method, people will add diced lard to the filling, but today's young people generally don't like the greasy feeling of whole lard, so many stores will mix melted pork into the filling, leaving only the lard aroma. The upper and lower layers of the freshly baked fermented glutinous rice cake are charred and crispy when in contact with the oven, but the white dough around them still retains a soft texture.

You can cut the unfilled fermented glutinous rice cake into two pieces and put various sauces in the middle, which is fragrant and unique in flavor. Jiuniang cake is a seasonal delicacy during the Qingming Festival in spring. It is only available for about 2 months. After this period, people can only miss the food and look forward to its return next spring. The bright red rose filling complements the spring flowers, adding a delicate spring atmosphere.