Basic introduction Chinese name: Ningbo rice cake main raw materials: rice, sugar contains preservatives: no main nutrients: glucose main edible effect: appetizing suitable crowd: suitable storage method for young and old: refrigerated origin: Ningbo cuisine characteristics, eating methods, practices, Chinese cabbage fried rice cake, shredded pork fried rice cake, North and South rice cake types, The characteristics of dishes 1974, archaeologists found the seeds of full-grain and well-preserved rice in Hemudu prehistoric site in Yuyao, Ningbo more than 7,000 years ago, which shows that our ancestors began to grow rice as early as 7,000 years ago. Cicheng rice cake production has a long history, which has a history of thousands of years. Legend has it that Wu Zixu fought in Cicheng. Before he died, he said to his men, "If the country is suffering and the people are short of food, you can get food by digging three feet under the city wall." After Wu Zixu's death, his men were surrounded by the Vietnamese army, and many people starved to death because of the lack of food in the city. At this moment, someone thought of Wu Zixu's words, so they went to dig the city wall and dug more than three feet deep. Sure enough, they dug up many edible "city bricks", namely rice cakes, and won the battle. It turned out that when Wu Zixu was supervising the construction of the wall in Cicheng, he was ready to prepare for the famine. Since then, every household in Cicheng has made rice cakes and eaten rice cake soup on New Year's Eve to commemorate Wu Zixu. Cicheng rice cake is famous for its exquisite selection of materials and meticulous production. The rice cake is as white as jade, smooth and moist, uniform in size, and cooked without paste. It is washed with high-quality late japonica rice, soaked in water for 3-4 days or a week, ground into powder with water, pressed to the right degree until it is dry and not wet, crushed and then steamed thoroughly in a steamer, or boiled or rolled into strip-shaped rice cakes with uniform size. How to eat rice cakes: Boil, stir-fry, fry, stir-fry, cook in soup, etc., and it is suitable for both salty and sweet. For example: fried rice cakes with sugar. As the folk saying goes, "sugar is fried, oil explodes, and the corners of your mouth are blistered." Another example: shepherd's purse rice cake. There is a saying in the folk proverb: "Fried rice cakes with shredded pork and shepherd's purse, and the Kitchen God and Bodhisattva reach for them". Also: Juice rice cake soup is delicious, and it is a must-have food for every household on New Year's Eve. There are many cooking methods, and there are dozens of them. In the past, the storage conditions were not good, so many residents sliced the rice cakes and dried them, and then soaked them in water for two days. Some people can keep fresh for several months by soaking in water in batches. There is a folk saying in Ningbo that "rice cakes are getting higher every year, and this year is even better than last year". People also use rice cake printing plates to press them into shapes and appearances such as "Five Blessingg", "Six Treasures", "Money" and "Ruyi" to symbolize "good luck" and "good luck". Others are made into small animals such as "Jade Rabbit" and "White Goose", which constitute the perfect combination of content and form in the true sense. Well-known brands include Dongyi, Tapai, Ruyi, Yimao, Feng Hengda, etc. Their products are exported to Hongkong, Singapore, Taiwan Province, Canada, Australia and other regions and countries, and are deeply loved by foreign Ningbo gangs. How to eat brown sugar dipped in rice cakes, hairy crabs stir-fried rice cakes, Chinese cabbage stir-fried rice cakes, and how to make them. Material: Ingredients: 500g of rice cakes, accessories: 250g of Chinese cabbage, 250g of winter bamboo shoots, 2g of pork (lean) 1 00g of seasoning: 2g of salt, 2g of miso, 2g of soy sauce, and 5g of vegetable oil15g. Wash and shred Chinese cabbage, bamboo shoots and pork. 2. Add oil to the hot pot, pour in shredded pork, cabbage and shredded bamboo shoots, stir fry, add soy sauce, salt, vegetarian food, water and stir fry; 3. Spread the rice cake on the dish, stew for 3 minutes, and stir fry for a few times. Taste: salty and umami effect: invigorating qi recipe, spontaneous sweating and night sweats recipe, invigorating spleen and appetizing recipe, shredded pork fried rice cake material: main ingredients: Shuimo rice cake accessories: lean meat, leek seasoning: salt, chicken essence, sugar, raw oil and hot lard. Making: 1, slicing Shuimo rice cake and soaking it in water; 2. Cut lean meat into shreds, wash and drain leek and cut into sections for later use; 3. Put oil in a pan, stir-fry shredded pork, stir-fry chives for two minutes, add salt, chicken essence and sugar and stir well, all with high fire. Spread the pre-soaked rice cake slices evenly on the top of the dish, cover it, stew for 3 minutes, and then simmer for 2-3 minutes. 4, open the lid and add the right amount of raw oil, stir the rice cakes and vegetables out of the pot, and add a spoonful of lard. Features: delicious. The types of rice cakes in the north and south are wide in China, with different customs and habits, and the types of rice cakes are also diverse. The representative ones are white cakes in the north, yellow rice cakes from farmers in Saibei, Shuimo rice cakes from water towns in the south of the Yangtze River, and glutinous rice cakes in the southwest. Taiwan Province's red turtle cakes, etc. Rice cakes have different flavors from north to south. There are two kinds of steamed and fried rice cakes in the north, both of which are sweet; In addition to steaming and frying, southern rice cakes are also fried in slices and boiled in soup, which are both sweet and salty. Beijing's rice cakes are the representatives of northern rice cakes, which are yellow and white, symbolizing gold and silver, and have the meaning of "high year after year". Therefore, there was a poem by predecessors that called the rice cake: "The meaning of the rice cake is a little deep, and the white is like silver yellow gold. I hope that when I am old, I will be profitable, and I sincerely hope that my wealth will come. " In fact, tracing the history of rice cakes was recorded as early as the Zhou Dynasty in China. "National Zagreb? The "powder meal" of "eating at the edge of shame, making a meal with powder" is the cake food steamed with rice noodles. The rice cakes in Beijing snacks are steamed with yellow rice or glutinous rice noodles and various accessories. There are many kinds of rice cakes, such as jujube rice cakes, bean rice cakes and rice cakes. Fine rice cakes are ginkgo, assorted, crystal, ruyi, etc. The cooking methods are mostly steaming, and they are also fried and dipped in sugar, all of which are sweet and sticky. Beijing's rice cakes are generally supplied by Muslim snack bars, except for the Spring Festival, which is also available at ordinary times, but the quantity and variety are less than those during the Spring Festival. The rice cake is a Muslim snack, and it is also a sacrifice used by Manchu people to jump. Manchu's name is Feishi Heiafeng. In the Qing Dynasty, Shen Zhao wrote a poem: "The cake is named Fei Shi Hei A Feng, and it tastes greasy like fat. Xiangjie must know that God is paid, and Jane is with Jin Ju and Furong. " The note said: "The offerings of Manchu jumping gods include flying stones and black peaks, and sticky rice cakes. The color is yellow as jade, the taste is greasy as fat, the oil powder is miserable, and it is quite fragrant with honey, so as to give partial feedback to the neighbors. Jin Ju and Furong are both cakes. " It can be seen that rice cakes were Manchu snacks at least in the Qing Dynasty. The rice cakes in the south are different. Guangdong rice cakes are generally made of glutinous rice flour, sticky powder, raw oil, melon seeds and bamboo leaves. Its color is golden red, soft and sweet, and it tastes delicious. Hainan rice cake has smooth surface, yellow and soft color, and sweet taste. According to local customs, every household makes rice cakes as holiday gifts to celebrate the New Year in the twelfth lunar month. Its main raw materials are glutinous rice, sugar, sesame, red dates and water. Hainan rice cakes can be eaten in various ways, such as baking or soft eating, burning cake soup, and slicing and frying. New Year's custom in Jiangsu and Zhejiang must have rice cakes, and there are many kinds of them, such as sweet-scented osmanthus sugar rice cakes, lard rice cakes, water mill rice cakes and eight-treasure rice cakes. Jiangsu's rice cakes are typical of Suzhou's, which are made of glutinous rice, mainly sweet-scented osmanthus sugar rice cakes and lard rice cakes; Zhejiang's rice cakes are common in Ningbo, mainly made of late japonica rice. Taiwan Province compatriots also eat rice cakes every year. When making rice cakes, they first mix and wash glutinous rice and Penglai rice, soak them for three hours, grind them into rice pulp, press them dry, add sugar and banana oil, and knead them evenly. Place a layer of cellophane on the bottom of the steamer, put the kneaded rice flour on it, and put a bamboo tube at each corner for ventilation. Steam for about two or three hours, insert chopsticks into the rice flour to see if there is raw flour, add water to the pot at any time until it is cooked, then cut the rice cake into pieces and keep it for eating slowly.