Mochi for Yifeng, Tanshan, Tianbao, Tong'an, Gulangyu, Huaqiao and other places of the traditional rice馃, mochi by the local specialties of glutinous rice as raw materials. The grains of rice are thick and short, sticky between glutinous rice and stalked rice. The mochi has the characteristics of soft but not sticky, good flavor and color, suitable for frying and cooking, and not greasy when full. First of all, the glutinous rice grinding white, clean, soak a day and a night, filtered and steamed, poured into the bamboo tray mixed with the right amount of alkaline water, rice into a golden yellow, steam the second time with a retort, on the atmosphere poured into the stone mortar, with bamboo (wood) rod pounding to see no grains of rice, when the surface is smooth, take out the rubbing strips, cut the long 8 inches long, 1 ? inches wide, 1 inch thick or so long strips, or fill in the patterned molds pressed into the shape of round patties, cooled down after drifting into the alkaline water. When eating, cut into slices, put into fresh soup and cook, add garlic, chili, soy sauce, monosodium glutamate and other seasonings, or boiled in water, fried in oil, mixed with sugar or add salt can be.

Do mochi must first soak the glutinous rice in water, to be swollen enough to amassed after draining, on the steam barrel after steaming, put in a stone mortar pounded into a ball after pounding, and then pulled into the thickness of the powder while hot, and then embedded in the filling. The time to make mochi for Qingming varies depending on the occasion. The earliest time to make mochi is three days after the vernal equinox for those who want to visit new graves.

Making mochi requires a certain amount of manpower and labor. Therefore, they often meet with their brothers, uncles, or neighbors to do it together. We share the labor and each of us contributes to the process, which is both hectic and lively. Young and strong men take turns pounding mochi with a mortar and pestle (both sandalwood and stone), and there is another person who is responsible for adding mochi to the mortar and pestle

Mochi is sweating profusely, and the dismissing person makes a sizzling sound from time to time. The hostesses and the women who help them are also preparing the fire for steaming, preparing the back of the dough for spreading the mochi (bamboo fruits), the panel, and adjusting the filling, etc. The most important thing here is that it's a good place to dismiss. The most lively protagonists here are the children, who crowd around the stone mortar to watch and wait for the hot mochi. Older elders are also mostly there, smoking cigarettes, drinking tea and laughing ......

There are many kinds of fillings used to embed mochi. There are bean paste, cowpeas, oil hemp, etc., but also according to personal taste with savory fillings or other mixed fillings, but also will be the mountain cotton green (Shaoxing said Ai) pre-chopped into minced and pounded into the green mochi. Mochi is also eaten in many ways, can be fried, can be fire-roasted ......

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