Xinyang Ciba

Xinyang Ciba

　　Ciba — a traditional delicacy of Xinyang, mainly produced in areas such as Shangcheng, Xin County, Huangchuan, and Guangshan.

The process of making ciba involves using high-quality glutinous rice as the main ingredient. After washing and steaming the rice, it is pounded repeatedly in a stone mortar until it becomes a paste. While still warm, it is flattened with a rolling pin and cut into square or strip shapes.

Ciba can be grilled, boiled, pan-fried, or deep-fried. Especially during the Spring Festival, when family and friends visit, the best welcome gift is a bowl of ciba served with poached eggs. If the ciba is wrapped with various fillings and then fried, grilled, or pan-fried, its flavor becomes even more unique and delicious. Stuffed ciba is not suitable for long-term storage, and cut pieces of ciba may dry out and crack if kept for too long. However, they can be preserved for over three months by soaking them in water and changing the water frequently.