The taste of rice cakes varies from place to place. Southern rice cakes are both sweet and salty. For example, the rice cakes in Hangzhou and Ningbo are made from high-quality japonica rice and have a light taste. In addition to steaming and frying, you can also stir-fry or make soup. The sweet rice cake is made from glutinous rice flour, sugar, lard, and other ingredients such as rose, osmanthus, mint, and vegetarian paste according to personal taste. It can be steamed directly or dipped and fried. Guangdong's rice cakes are unique, including radish cake and taro cake. The radish or taro is first chopped, mixed with sauteed bacon, dried shrimps, mushrooms and other ingredients, then added with rice balls and steamed. Water chestnut (water chestnut) cake is also a famous product in Guangdong. It is made by peeling the water chestnuts and grinding them into powder, then adding rice flour and sugar to steam it. The rice cakes in the north are mainly sweet. Beijingers like to eat red date rice cakes, mince rice cakes and white rice cakes made from glutinous rice or yellow rice. In northern Shanxi and Inner Mongolia and other places, it is customary to eat fried rice cakes made with yellow rice flour during the Chinese New Year. Some of them are also filled with bean paste, jujube paste and other fillings. People in Hebei like to add jujube, red beans, mung beans, etc. to rice cakes and steam them together. Northeastern people mainly use sticky sorghum rice and some beans to steam rice cakes, while Shandong people use yellow rice and red dates to steam rice cakes. The best rice cake for pork ribs rice cake is Shuimo rice cake. Water-milled rice cake is a traditional specialty of Shangyu County, produced in Lianghu, Shangyu County. It has a long production history and was once a tribute to the Empress Dowager Cixi. During the Guangxu period of the Qing Dynasty, people from Lianghu opened a shop in Shaoxing to sell rice cakes. At that time, rice cakes were made from dried powder and kneaded by water. They were easy to crack and tasted bad, so the business was not very prosperous. There was a farmer named Chen Peiji in Lianghu. He saw that the tofu in the tofu shop was white, thin and tender, so he imitated the method of making tofu, soaked the rice in water, and then ground it with water to make water-milled rice cakes. He hung up the sign "Lianghu Chen Xieqing's Shangbaishui Mo Nian Cake Shop" on Jiefang Road in Shaoxing. There were so many customers that Shou Mo Nian Cake became famous from then on. Lianghu rice cakes are famous for being smooth, tender, soft and delicious. They have been exported to Hong Kong, Shanghai, Hangzhou, Ningbo and other places. Since water-milled rice cakes became popular in the world, there have been many imitators. The main reason for the excellent quality of Lianghu rice cakes is that Lianghu rice cakes have a unique production method: first, the clear water of Zaoli Lake and Hongshan Lake is used, with proper water seepage. For every kilogram of rice, only 1.3-1.4 kilograms of rice cakes can be made; The second is to use high-quality white japonica rice, which is called "loach japonica rice" by the masses; the third is to use Shaoxing Luoshan stone mill or small steel mill to grind the powder to ensure the fineness of the cake powder; the fourth is to grasp the production season, usually in From the beginning of winter to the beginning of spring, when the temperature is suitable and the raw materials are sufficient, they are put into processing and sold.

The choice of ribs is very important. They should be uniform in size, full of meat, and clean. It is recommended to choose ribs from urban supermarkets.