[Edit this paragraph] Overview Ciba is made by placing cooked glutinous rice in a stone ladle or trough and pounding it into a paste. It is a popular delicacy in some areas of southern China. [Edit this paragraph] The production of glutinous rice cakes is available in all counties and cities in northern Fujian, and is most popular in Wuyi Mountain. The glutinous rice cakes are mainly made of glutinous rice, which is soaked and steamed in a steamer, and then quickly pounded in a stone ladle until soft. Flexible. While hot, make the rice puree into large or small balls, place them on a plate with sesame seeds fried until fragrant, ground into powder and mixed with white sugar (or soybeans, fried until fragrant, ground into powder and mixed with white sugar) and rolled before eating. The taste is sweet. Nowadays, street vendors often use tricycles to sell rice. The rice paste is put in special iron buckets with good thermal insulation properties. When the handle is shaken, the rice paste is drilled out from the round hole. Whenever there is a happy event, local people will make glutinous rice cakes mixed with brown sugar to entertain guests to show good luck.

Specific method: Soak the glutinous rice for more than one day, drain the water, and steam it in a wooden steamer. Then pour it into a stone mortar and pound it until it becomes gelatinous. Sprinkle some glutinous rice flour on a clean vessel. Place the pounded glutinous rice on it and knead it into small balls or cakes. You can also use special molds to print various patterns. Place in a ventilated and dry place to dry. After drying in the shade, it can be soaked in water and can be stored for a long time. There are many ways to eat it. It can be fried, boiled, roasted, boiled with sweet wine and added with sugar, or heated in a microwave oven. [Edit this paragraph] People in most areas are accustomed to making glutinous rice cakes in the twelfth lunar month; in the Hakka area of ??Meizhou, they make rice cakes during traditional festivals or family celebrations; people in Sichuan make them before the Mid-Autumn Festival, which symbolizes harvest, joy and reunion, and is a symbol of the Mid-Autumn Festival. A must-have product that goes with the name of mooncakes. In some folk places in Sichuan, osmanthus is added to glutinous rice cakes and pounded to make laurel glutinous rice cakes, which are dipped in fried soybean noodles and white sugar and eaten. The taste is quiet, elegant, sweet and refreshing, and has a unique flavor. In other places, cooked red beans and other bean products are wrapped in hot glutinous rice cakes, add an appropriate amount of salt, cut into oval-shaped pieces and deep-fried in cooked vegetable oil. The resulting red bean oil glutinous rice cakes have good color, aroma and taste.

Hakka--In the Hakka area of ??Meizhou, it is the custom to make glutinous rice cakes every time during traditional festivals or family celebrations. The method of making glutinous rice cake is: take the best glutinous rice, preferably red rice glutinous rice with thin shell and soft texture, and process it into white glutinous rice. Soak the glutinous rice with water, put it into a wooden steamer to steam the glutinous rice, put it into a stone mortar, and pound it with a pestle. Therefore, the Hakka people call it "Da Ciba". Use a smooth wooden pestle for pounding glutinous rice cakes, as the glutinous rice grains will not stick to it. After pounding vigorously, it becomes a soup-like shape, and then made into glutinous rice cakes as big as eggs. Dip it into seasoning powder prepared with fried rice, peanuts, sesame seeds, brown sugar, etc. It tastes soft, smooth, sweet and delicious. There is a saying in the Hakka countryside: "In the October morning, glutinous rice cakes are cooked." It means that on the first day of the tenth lunar month, every household cooks steaming glutinous rice cakes.

Minqing--In Bandong Town, Minqing, where ancient houses gathered in the Qing Dynasty, Ciba is made by soaking local high-quality glutinous rice in water, steaming it in a rice cooker, and pouring it into a stone mortar for one person. A wooden pestle is used to pound the rice, and one person turns it over and over again until the rice is as sticky as mud and can be stirred continuously. It is commonly known as "making rice cakes" among the people. Then put it into a basin, add sesame oil to moisten it, rub it into pieces with your hands, roll it into balls, put it in a bowl with fried and ground sesame seeds, peanuts, beans, and sugar, roll it around and then eat it. The taste is fragrant, sweet and delicious, soothes the stomach and makes you not tired after eating more. The elegant way to eat it is to roll the glutinous rice cake into balls and stir-fry it with sliced ??meat, vegetable stems, mushrooms, cuttlefish, garlic, pepper, etc. It is spicy and delicious and is a good dish on the table.

In the past, every household in the countryside of Fujian and Qing Dynasties was equipped with wooden pestles, stone mortars and other tools for making glutinous rice cakes. During festivals, every household would beat glutinous rice cakes. At this time, the children happily gathered around to watch the adults beating glutinous rice cakes. They saw the adults put the beaten glutinous rice cakes in a basin and roll them into balls. The fragrant golden and translucent glutinous rice cakes were so delicious that they wanted to eat them right away. Eating glutinous rice cakes takes a lot of effort. The glutinous rice cakes are sticky and thick and cannot be broken into pieces. However, country people like to eat large pieces of meat and drink heavily. Naturally, they also like to roll the glutinous glutinous rice balls into giant balls so that they taste delicious. This bitterness The gentle city dwellers, faced with these giant glutinous glutinous rice balls, really want to eat them but are afraid of them being sticky. They are even more afraid of looking ugly and being laughed at. However, the chef thought of this and refined the traditional glutinous rice balls into apple-sized balls, which can still be broken into pieces and eaten without losing the original characteristics. However, if you want to taste the delicious sticky glutinous rice cake, it is best to try eating large glutinous glutinous rice balls, accompanied by large pieces of pork and a large bowl of soju, to experience farm life, which is unique and interesting.

Guilin--the production process of glutinous rice cake is exquisite. After steaming the good glutinous rice, beat it with a pestle until the glutinous rice is completely melted and resembles a cotton ball. Then take out the glutinous slurry and make it into a ball, then put it in a steamer and steam it. Water glutinous rice cakes are often filled with fillings, such as bean paste, lotus paste, sesame and osmanthus sugar, etc. The texture is delicate and flexible, and the white crystal is beautiful. If it is steaming when it comes out of the cage, and then coated with some white sugar or cooked soybean powder, it will be even more delicious and delicious. Smooth and sweet. It is one of the famous snacks in Guilin.

Guizhou - Making glutinous rice cakes in Nahui Village Nahui Village is located in Xiawutun, Wanfenglin Scenic Area, on the outskirts of Xingyi City, Qianxinan Prefecture, Guizhou. It is a village inhabited by the Buyi ethnic group. There are not many tourists in Nahui Village. You can learn how to make glutinous rice cakes by going to any house in the village. Local people say that if you want to make glutinous rice cakes, you have to soak the selected glutinous rice in a bucket with water the day before. When it is completely soaked, put it into a special rice steamer-a steamer for steaming. The steamer is made of thick wood chips, usually about half a meter in diameter, wide at the top and narrow at the bottom. A bamboo strip is placed at the bottom to form a pointed bamboo hat-shaped partition, which can prevent the rice from sticking to the water in the pot and is convenient. Steam enters.

The strong aroma of rice has begun to overflow from the kitchen. When it is steamed until it is nine-fine cooked, take off the pot and pour the steamed glutinous rice into the stone mortar. Making glutinous rice cakes looks easy, but it’s really not that easy. Generally, the wooden sticks of beginners will either get stuck to the glutinous rice for a while and cannot be lifted up, or they will "fight" with each other for a while, and soon they will feel that their arms are limp and weak. Local villagers firmly said that beating glutinous rice cake is actually a technical job, which requires speed, accuracy, stability and ruthlessness, so that the glutinous rice can be beaten evenly, porcelain-solid, sticky and tough.

Take out the beaten glutinous rice cake from the stone mortar and place it in a dustpan with a layer of soybean flour in advance, where the final processing is carried out. Stick beeswax or camellia oil on your hands, take a small piece from the glutinous rice cake, roll it into a lump, then flatten it, wrap it with soy flour, sesame seeds, soybean paste, soybean paste and other condiments, and you will have a warm glutinous rice dumpling. alright.

Hunan--Wrap glutinous rice cakes with large fragrant leaves, a local specialty

1. Steam the glutinous rice into rice,

2. Beat the glutinous rice with stone tools into a sticky shape.

3. Collect the leaves of a large leafy plant that is a local specialty from the mountain, the size of both palms.

4. Wash the leaves and put the sticky glutinous rice into it. Wrap it into the size of a single palm and make glutinous rice cake.

5. Place it in a cool place and it can be stored for about 15 to 30 days. It may be related to the special function of the leaves.

6. Eat it When cooking, soak the glutinous rice cake in water for a while, then bury it in the ash fire and take it out for 10 minutes.

Tear off the outer leaves at this time. The glutinous rice cake will be soft and fragrant. It is related to the fragrance of the leaves.

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Hunan Ziquejie - Making glutinous rice cakes with waterwheels. As the Spring Festival approaches, at the end of the twelfth lunar month, every family will make glutinous rice cakes. According to local chronicles: "The glutinous rice is pounded like mud in a stone trough, and pressed into a ball shape, shaped like a full moon. The larger ones are 1 foot 5 in diameter, and the ordinary ones are about 4 inches, and the thickness varies from 3 to 8 minutes."

The glutinous rice is dried in the sun, washed, put into a wooden steamer, and steamed. When it was steamed until it was ninety-fine cooked, the two of them picked up the pot, walked into the courtyard quickly, and poured the dumplings into a huge stone mortar. Two sturdy men raised big jujube sticks with thick wrists and began to fight with each other. This rice cake making process is very particular and pursues the four words of "fast, accurate, stable and ruthless". The two people surrounded the stone mortar, each standing on one side. The wooden sticks in their hands should be put down quickly and put away quickly. The glutinous rice is too sticky to prevent the sticks from sticking to the rice. The two wooden sticks must be accurate and hit one after another. In the same place, the glutinous rice can be beaten evenly and firmly; what is meant by stability is that the hand holding the stick must be tight and the force must be even. It cannot be crackling in front of the wind and rain, and the strength in the back is exhausted, and it is limp and unable to keep up. , then the glutinous rice in the mortar is useless; needless to say, of course the strength of the wrists and arms must be stretched enough to spread smoothly... In this way, the men were covered in sweat, and the glutinous rice in the mortar was beaten into a sticky state For a ball, put it on two wooden sticks, place it on a floured chopping board, divide it into small balls of different sizes, and stuff them into the carved wooden mold, and the glutinous rice cake will be formed.

The freshly made glutinous rice cake is soft. After taking it out from the wooden mold, with a flick of the wrist, the glutinous rice cake spins several times in the air, lands roundly on the drying mat, and then is covered with a sheet. , it will be fine after the temperature drops. Making glutinous rice cakes is very particular. Stick beeswax or camellia oil on your hands, first rub the lumps, and then press them with your hands or a wooden board to make them smooth and beautiful. After the small glutinous rice cakes are finished, the women who are most skillful in making glutinous rice cakes will make several larger glutinous rice cakes, ranging from three to five kilograms in size to more than ten kilograms in large size. This is called "broken cage cake", which symbolizes "abundance of grain" and shows the generosity of farmers.

Tujia people in western Hunan - Tujia people have a saying of "Twenty-eight, making dada". Whenever the Spring Festival comes, at the end of the twelfth lunar month, every family will make glutinous rice cakes. According to local chronicles: "The glutinous rice is pounded like mud in a stone trough, and pressed into a ball shape, shaped like a full moon. The larger ones are 1 foot 5 in diameter, and the ordinary ones are about 4 inches, and the thickness varies from 3 to 8 minutes." Small glutinous rice cakes. After finishing, the women who are most skillful in making glutinous rice cakes will make several large glutinous rice cakes, ranging from three to five kilograms in size to more than ten kilograms in large size. This is called "broken cage cake", which symbolizes "abundance of grain" and shows the generosity of the Tujia people. Making glutinous rice cakes is a labor-intensive physical activity. It is usually done by young men. Two people stand opposite each other, first kneading and then beating. Even in the ice and snow, they still have to sweat. Making glutinous rice cakes is also very particular. Stick beeswax or camellia oil on your hands, rub the lumps first, and then press them with your hands or a wooden board to make them smooth and beautiful.

Ziba can only be eaten in the winter in Xiangxi, and there are many ways to eat it. The most enjoyable way to eat it is to bake glutinous rice cakes. Xiangxi is cold and humid in winter. In order to keep warm, most people will light a stove or a fire bucket. The glutinous rice cakes are baked on the charcoal in the brazier. The brazier usually has an iron stand. If not, we use tongs as the stand. It seems that it is not easy to soften the stubborn glutinous rice cake. The process of baking glutinous rice cakes is the most test of one's temperament, and impatient people will not be able to eat it. The glutinous rice cake must be baked slowly over a faint charcoal fire. The heat should not be too high, otherwise the outside will be burnt but the inside will be tough. And keep turning it over so that both sides are evenly heated. The heated glutinous rice cake is not easy to deal with. The blazing high temperature will stick to your fingers and burn them. People who feel so hot almost give up the idea of ??eating them. But when I think about the soft and sweet taste, I have to give in. The glutinous rice cake gradually swells under the heat, and the skin bulges slightly, like a big bun, and it's done. At this time, if the skin is broken, a white air will rise, which shows that the inside is snow-white. It is soft and soft in the hand, and a feeling of conquest rises in my heart. Don't be too impatient at this time to avoid burning your mouth and tongue.

Specific method:

Wash the glutinous rice and steam it.

Put yellow beeswax into tea oil, heat and melt it, and apply it on the surface of tabletops, door panels, stone mortars, mallets and other utensils.

Put the glutinous rice into the stone mortar and pound it vigorously with a large T-shaped mallet. The sticky rice is very sticky, so two strong men usually come and "beat" it up and down. In the middle of winter, I’m still sweating even if I’m shirtless.

After the glutinous rice is mashed into puree, take it out and place it on the table. Use the heat to pull out fist-sized rice balls, flatten them into cakes, and then press them with weights on the door panels. When the glutinous rice cools down, it will take shape.

Ciba can be stored for a long time. If placed in a large water tank, soaked in water and changed water regularly, it can be eaten until June or July.

The baked glutinous rice cake can be sticky with sugar, or the sugar can be poured into the glutinous rice cake, and the heat will dissolve the sugar into sugar water. At this time, the glutinous rice cake will be extremely sweet in the mouth. The sugar is common white sugar. It would be better if there are homemade brown sugar flakes. You can also wrap glutinous rice cakes with fermented bean curd (called mildewed bean curd in western Hunan) and spread it on a thin layer. If you have kitchen equipment, glutinous rice cakes can also be fried and eaten, cut into pieces and cooked with sweet wine, each with its own flavor.

Sichuan--Sichuan Liangziba has good color and aroma, is glutinous, soft and sweet, cool in the mouth and refreshing.

It is usually the Mid-Autumn Festival to make glutinous rice cakes in Sichuan. The remaining glutinous rice cake can be saved and cooked with eggs or fermented glutinous rice to be eaten later, which is sweeter.

Preparation method:

1. Wash the glutinous rice, soak it in warm water for two to three hours, drain the water, put it into a rice cooker, steam it over high heat, and then , put the cooked rice into the rock reef nest. Pound the antler mushrooms into glutinous rice cakes and cover them with a hot handkerchief.

2. Mix sesame powder, honeyed osmanthus, white sugar, and edible pink coloring to make sesame candy. Then fry the soybeans and grind them into powder for later use.

3. Place the glutinous rice cake on the chopping board to cool, then divide it into two halves, place half on the chopping board sprinkled with soybean flour, spread it out and flatten it into pieces, and spread the "washing sand" evenly. Cut the other half of the glutinous rice cake into pieces of similar size and thickness, cover it with sesame sugar, sprinkle it with sesame sugar, and cut it into pieces. [Edit this paragraph] The custom of beating glutinous rice cakes: Beating glutinous rice cakes is a Spring Festival custom in various parts of southern China. It varies from place to place due to different ethnic groups. "Baking glutinous rice cakes" in the twelfth lunar month is a great event of the year. The whole family is happy, and relatives and neighbors come to help. Children know that as soon as they make glutinous rice cakes, the Chinese New Year is approaching. "Yongshun County Customs Chronicles" during the Republic of China records: Nuoziba is made of glutinous rice in a stone mortar, pounded like clay, and pressed into a ball shape, shaped like a full moon. The larger ones are about five feet in diameter, and the ordinary ones are about four inches thick. It ranges from three to eight points. The average glutinous rice cake is only about the size of a palm. The five-foot-diameter glutinous rice cake is probably used on special occasions such as ancestor worship.