The difference between glutinous rice cake and rice cake

When eating glutinous rice cake and rice cake, the taste feels similar. In fact, there is a big difference between glutinous rice cake and rice cake. Ciba is more common in southern China, including Guizhou, Chongqing, Sichuan, Hubei, and Hunan. It is soft, tender, and chewy, and very nutritious. Rice cake is a relic of a long cultural history that has been passed down to this day. It is very sticky and the raw materials used are more natural.

Ciba dishes are special ciba, a snack of various ethnic groups in the south , popular in southern China. It can be found in Guizhou, Chongqing, Sichuan, Jiangxi, Hunan, Fujian, Hubei, Guangxi, Shaanxi and other provinces and cities. It is most popular in Jiujiang, Jiangxi and Wuyishan, Fujian. Among them, the method in Wuzhou, Guangxi is the most special. It is also available in southern Anhui, mainly during the Double Ninth Festival, when it is served as a festive food to guests.

Ciba is made of glutinous rice and potatoes as main ingredients. After soaking in clear water, they are steamed in a steamer and then quickly pounded in a stone ladle until soft and flexible. While still hot, the rice paste is made into large or small balls, rolled in a plate of fried sesame powder and white sugar (or fried soybean powder and white sugar) and then can be eaten. Sweet taste. Nowadays, street vendors mostly use pedal tricycles to sell their products. The rice paste is placed in special iron buckets with good heat preservation properties. When the handle is shaken, the rice paste will come out from the round hole. Whenever there is a happy event, the locals will make glutinous rice cakes mixed with brown sugar to entertain guests and to bring good luck.

History of Rice Cake Rice cake, as a food, has a long history in China. In 1974, archaeologists discovered well-preserved rice seeds with full grains at the Hemudu site in Yuyao, Ningbo, Zhejiang, which is more than 7,000 years old. This shows that as early as 7,000 years ago, our

Our ancestors have already started growing rice. In the Han Dynasty, rice cakes were called "rice cakes", "bait" and "ci". The term "cake" already existed in Yang Xiong's book "Dialects" in the Han Dynasty, and it was popular during the Wei, Jin and Southern and Northern Dynasties. The ancients' production of rice cakes also went through a development process from rice grain cakes to flour cakes. The recipe "Shi Ci" from the 6th century AD recorded the method of making rice cake "white cocoon sugar", "Cook sorghum and rice, and when it is hot in a clean pestle and mortar, pound it into rice cake. It must be cooked thoroughly without any rice grains..." That is, after steaming the glutinous rice, pound it into rice cakes while hot, then cut them into pieces the size of peach kernels, dry them, fry them, and roll them in sugar before eating. As early as the Liao Dynasty, it is said that every family in Beijing had the custom of eating rice cakes on the first day of the first lunar month. By the Ming and Qing dynasties, rice cakes had developed into a snack available all year round on the market, with different northern and southern flavors. Rice cakes are delicious, sweet, mellow and have a strong historical flavor.