Zhuxi Rice Cake

Zhuxi Rice Cake

　　Zhuxi Rice Cake is snow-white in color, soft and glutinous in texture, sweet yet not greasy. It is said to have the benefits of protecting the stomach and promoting intestinal health. This rice cake is a long-standing traditional snack in Zhuxi County, with a history of over 500 years. Since the Ming Dynasty, locals heading to Sichuan to carry salt, to Wuchang to trade cloth, or to pursue studies would always eat a bowl of rice cake before departure to signify good luck on their journey and success in their endeavors. It is said that the most famous Zhuxi Rice Cake comes from Mei Shuying’s stall in Jiangjiayan Town. The Mei family’s version is beautifully shaped, fragrant, snow-white, soft, sweet, and glutinous, making it highly popular among diners—with 300 servings steamed daily and selling out within half a day.

The production of Zhuxi Rice Cake is meticulous. High-quality white rice is selected and mixed with high-quality soybeans at a ratio of 1:15, then soaked until swollen. The mixture is ground into a paste using a small stone mill, then fermented. One-thirtieth of the fermented rice milk is ladled out and pan-fried until about 60% cooked, then returned to the batter and mixed evenly before steaming. Before steaming the cakes, locally made earthenware bowls are cleaned and placed in steamer trays to heat up. Once the bowls are hot, the rice milk mixture is poured in and steamed for 20 minutes until cooked.

There are specific ways to enjoy Zhuxi Rice Cake, either hot or cold. For hot consumption, a special tool—thin bamboo slices (篾片)—is used to cut the cake into small pieces. Diners can dip the pieces in honey or chili sauce according to their taste, enhancing the flavor. For take-away and cold consumption, the vendor gently rotates a bamboo slice along the edge of the bowl, releasing a perfectly shaped rice cake that can be packed to go.