freemexy: Rice cakes well worth the wait

Rice cakes well worth the wait


30 Dec 2019 at 11:14pm
Rice cakes well worth the wait


The city’s trend-seekers are spending up to four hours just to get a box of migao, rice cakes, and popular shops are never short of waiting lines.To get more news about rice cake, you can visit shine news official website.

Niangao is one of the Spring Festival foods enjoyed across China, as its pronunciation implies “getting higher year by year,” symbolizing growth and prosperity. Migao and niangao are essentially the same type of food, but there is a wider range of migao.

The migao trend is not limited to one particular style of rice cake: It’s more of a return to traditions and classic flavors — the phenomenon is much like vintage designs becoming new trend in fashion.

These sweet and gooey cakes are made with rice, and it can be regular husked rice, glutinous rice, black rice or even millet.Rice cakes have a long history in China, dating back to the Han Dynasty (206 BC-AD 220) when they were called er, ci or daobing.

The simple steps in making the more primitive form of rice cakes involve steaming the rice (or glutinous rice) and then crushing and pounding until they reach a soft, sticky texture with no grains left.

Rice cakes are not limited to southern China, the main rice production regions. Across the country, different cuisines have their own versions of rice cake with different flavors, textures and history.

With little flavor of its own, rice cakes are an excellent canvas to work with, it’s easy to incorporate different flavors and ideas.

In Shanghai and its neighboring provinces, the name gaotuan refers to such sweet or savory treats made with various kinds of rice. They can be of different shapes and flavors, like having a soft filling of red bean paste or be coated with coconut flakes.

Ningbo in Zhejiang Province is perhaps most known for rice cakes and rice cake dishes. The plain Ningbo-style rice cake is made with wanjingmi, or late grain rice that’s sown after harvesting the early season crop in June and reaped in November. These are often used in savory dishes and soups such as rice cake and shepherd’s purse stir-fry, gazami crab and rice cake stir-fry or rice cake soup with green vegetables and shredded pork.

The Ningbo-style gaotuan, on the other hand, involves a broader selection of sweet rice cake treats, and they are among the trending migao products this year.

One of the crowd favorites is fermented rice and osmanthus cake, a light and fluffy cake embodying two classic Jiangnan flavors. It has a light flavor, airy with a hint of sourness from the fermented rice and a distinct osmanthus aroma. The texture is not very sticky and a little bit chewy. One piece of osmanthus cake is a great breakfast on the go or afternoon tea treat to pair with soy milk or tea.

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