Nankang Tangpi

Nankang Tangpi

　　Tangpi is a type of cake made from rice paste. Once dried, it can be stored and is especially delicious. There are two types of tangpi: one is tangpi silk, which comes in fine strands twisted into a bundle; the other is tangpi slices, which can be stir-fried with sand or deep-fried to achieve a wonderfully crispy texture. Nowadays, the Hakka people sell tangpi cake as a breakfast food — they steam the cake, then cut it into strips and mix it with a flavorful sauce (called "yongzi" or "chongzi") made from seasonings such as garlic, chili, soy sauce, ginger, and salt, making it extremely tasty.

　　The process of making tangpi is quite complex and labor-intensive, so Hakka women often help each other out. The day before, the rice must first be soaked in water for a whole day and night, then ground into a paste using a stone mill. Finely chopped seasonings such as scallions, garlic, and ginger are added and mixed in. The mixture is then poured into small bamboo trays, which are placed over boiling water in a pot to steam (without being submerged directly in the water). After a short while, the tray is removed. This process is repeated over and over to steam layer after layer of thin rice cakes, resulting in edible tangpi cake. To make tangpi silk, the cake is sliced into fine strands using skilled knife work, then twisted into bundles to dry. For tangpi slices, the cake is hung on bamboo poles to dry, then cut into pieces with scissors. Whether tangpi silk or tangpi slices, both are premium foods and unique to the Hakka people.