The rice cake is also called sticky cake, which means it gets taller every year. It is made of glutinous rice in the south and sticky millet in the north. Eating rice cakes on New Year's Day was very popular in Ming and Qing Dynasties, especially in the south. At the end of the Ming Dynasty, Volume II of Scenery of the Imperial Capital recorded that on the first day of the first month, "I was excited to wash, eat jujube cakes and eat rice cakes every day". In Jiajing, Hebei Province in the north, Wei County recorded that local people ate "steamed mutton cakes".

Eating jiaozi on New Year's Day was popular in northern Ming and Qing dynasties. For example, according to "Ten Thousand Miscellaneous Notes" written by Shen Bang in Wanli period of Ming Dynasty, Beijing suburb "> suburb" > suburb "> wanping county, a suburb, pays New Year's greetings on New Year's Day. During the Jiajing period of the Ming Dynasty, the records of Quwo County, Shanxi Province recorded: "Two scales of grain are guaranteed, and husbands are invited to compete for fun. The word "flat food" was handed down from the Yuan Dynasty.

Baked and fried Ciba is the most pleasing to the eye, golden in color and round again. However, fried Bazin needs some sugar or some condiments, and it tastes better. I don't recommend stir-frying Ciba, because the nutrition and other ingredients in high-temperature fried things will be greatly reduced. Or cooked and eaten. Imagine putting a small pot on the burning stove in winter, and the sweet wine is boiling hot, and there are pieces of rice cake in the sweet wine. The family gathered around the fire, holding sweet wine, eating Ciba and chatting about what happened during the day. The cooked rice cake is hot.