Mochi: made of glutinous rice, sticky, with fragrant wild grass inside, probably most popular in spring. It is rated as one of the top ten specialty snacks in Xiangshan.

Xiangshan Mochi is a Zhejiang delicacy. Due to different fillings, it can be divided into many types. The main ones are: Mochi diarrhea, Mochi slippery, rice sieve flower, Mochi fruit, etc.

Reference for how to make it

Mo Ci is a delicacy in Zhejiang. It is usually made during the Qingming Festival. The method is as follows:

First, grind and wash the glutinous rice. Soak it for one day and one night, drain and steam it, pour it into a bamboo plate and mix it with an appropriate amount of alkaline water. After the rice turns golden brown, steam it for a second time in a steamer, let it air up and pour it into a stone mortar.

Use a bamboo (wood) pole to pound until no rice grains are visible. When the surface is smooth, take out the rolled strips and cut them into strips about 8 inches long, 1 and a half inches wide and 1 inch thick, or fill them with patterned rice. The mold is pressed into a round cake shape, and after cooling, it is floated into alkaline water.

Cut it into slices when eating, put it into fresh soup and cook it, add garlic, chili, soy sauce, MSG and other seasonings, or boil it in water or fry it in oil, then mix it with sugar or add salt.