Pengze's specialty steamed rice cake is washed and filtered with indica rice, steamed in a steamer until it is six to seven degrees mature, taken out and cooled, ground into powder, and then kneaded with warm water to make half-thick slices, filled with fillings, and wrapped into dumpling shapes.

Put it in a steamer and steam it until it is ready to eat.

The stuffing is mainly made of beans, shredded radish, and cabbage, mixed with diced pork, dried tofu, vermicelli, day lily, and mushrooms, and is seasoned with appropriate amounts of onions, garlic, ginger, soy sauce, and MSG. It is quite delicious.

People in Pengze think it is better than northern dumplings, so they often treat guests with it during festivals and when visiting guests.

Bean cake is made from mung beans or peas, buckwheat, wheat and other non-staple grains, ground and shelled, soaked in cold water for one night, then mix the soaked rice and the soaked non-staple grains in a ratio of three to one or four to one, and mix

Grind the water into a paste, take a spoonful, pour it into the pot, use clam shells to cut into thin slices, and fry over a high fire until mature.

If eaten at that time, the rolls are folded with dried shrimps, shredded radish, peppers, ginger, and garlic, and then fried until crispy. It is delicious.

If you need to store it, you don't need to stuff it. You just need to cut it into shreds and dry it in the sun. It is very convenient for cooking and stir-frying.

Mochi cake is made by steaming the best glutinous rice, placing it in a large wooden basin and pounding it repeatedly with a wooden stick until it becomes thick and velvety, and then rolls and dips the crushed cooked sesame seeds into it and eats it.

White sugar and osmanthus are more delicious.

Nianba is made of 60% or 70% glutinous rice, 40% or 30% indica rice, ground into powder, softened with warm water, steamed in a steamer, semi-cooled and cut into pieces.

There is also another method: after the powder is softened, it is molded into a wooden seal. After steaming, the pattern will be clear, which is called seal cake.

They are all stored in cold water and can be eaten at any time, fried or boiled, which is very convenient.

During the New Year, it is used to worship ancestors, so it is called "New Year's cake".

Steamed rice cake is ground into rice paste with pure indica rice and water, steamed in a basket into large pieces, then cut into three-inch square pieces, soaked in cold water, sliced ??and shredded, stir-fried or cooked.

Fat cake is made from wheat flour, mixed with water and then fermented with baking soda or old flour to make a round and convex shape. It can be eaten after steaming.

Ouzi cake: Grind indica rice into powder, make a paste with water, add sweet distiller's grains, let it ferment, scoop the rice into the rice cakes with a spoon, and steam them in a steamer until they are shaped like an ouzi cake, so it is called Ouzi cake.

Sweet, soft and delicious.

Select the best quality glutinous rice for the pearl balls. Wash and soak for two hours. Put them into a plate. Make the meatballs with the seasoned pork belly filling. Put them into the glutinous rice plate and roll them to coat with a layer of glutinous rice. Put them on the plate and put them on the plate.

Steam in a steamer and serve.

Mandarin duck eggs: Boil the eggs and immerse them in cold water, peel the shell and cut them in half. Then stick the seasoned meat filling on the other half of the egg to make an egg shape, put it on a plate and steam it in a cage, commonly known as mandarin duck eggs.