Summer Congee Cake

Summer Congee Cake

　　In July, when the heat begins to wane and the scent of rice flowers fills the air in the south of the Yangtze River, farmers in Yanshan mark the start of the harvest season by trying the new crop and making “Summer Congee Cake.” It’s said to be a tradition passed down through generations—eating “Summer Congee Cake” strengthens one’s legs and builds energy for the busy “Double Harvest” period.

　　The Yanshan “Summer Congee Cake” is made from newly harvested rice. After washing and soaking, the rice is ground into a paste, mixed with a small amount of lime, then cooked on the stove until boiling. It is stirred into a congee-like consistency, removed from the heat, and kneaded into long round strips before being shaped into marble-sized balls. Ingredients such as soybean sprouts, peas, fresh meat, and dried shrimp are finely chopped and stir-fried in lard until cooked, then set aside. Boiling water is poured into a pot, brought to a boil, and seasoned with salt, soy sauce, lard, and MSG. The stir-fried ingredients are added, and the mixture is thickened with starch slurry. Finally, chili and scallions are sprinkled on top. “Summer Congee Cake” is a famous snack in northeastern Jiangxi, ranking alongside traditional treats like “Clamshell Cake,” “Lantern Cake,” and “Sesame Cake.”

　　Nowadays, Yanshan’s “Summer Congee Cake” is no longer limited to the harvest season. It has become a popular street food snack available year-round, serving as a delicious breakfast treat for travelers from near and far.