Xiangshan Mochi

Xiangshan Mochi

　　Mochi: Made from glutinous rice, it's sticky inside with finely chopped aromatic wild herbs—most abundant in spring. It has been ranked as one of Xiangshan’s top ten special snacks.

　　Xiangshan mochi is a specialty of Zhejiang cuisine and can be divided into several types based on fillings, mainly including: Mochi Xie, Mochi Hua, Mi Sha Hua, and Mochi Shi Guo.

　　Preparation method reference

　　Mochi is a popular food in the Zhejiang area, usually made during the Qingming Festival. Its preparation method is as follows:

　　First, polish the glutinous rice until white, wash it, and soak it for one day and one night. After draining, steam it until cooked, then pour it into a bamboo tray and mix with an appropriate amount of alkaline water. Once the rice turns golden yellow, steam it a second time in a steamer. When steam rises vigorously, transfer it to a stone mortar.

　　Pound it with a bamboo (or wooden) pestle until no rice grains are visible and the surface is smooth. Then take it out, knead it into strips, and cut them into long pieces about 8 inches long, 1.5 inches wide, and 1 inch thick. Alternatively, fill it into patterned molds to press into round, cake-like shapes. After cooling, soak them in alkaline water.

　　When eating, slice it and boil it in fresh broth, adding seasonings such as garlic, chili, soy sauce, and MSG. Or you can boil it in water, stir-fry it in oil, and then mix it with white sugar or add salt.