Rice Biscuit

Rice Biscuit

　　Shuangfeng rice biscuit features evenly thin slices, large as playing cards, with an orange-yellow hue, crispy and fragrant, sweet and delicious. Rich in nutrients, it is an ideal snack for children and also a popular gift for family visits and social occasions among locals in Shuangfeng.

　　　　As a traditional specialty of Shuangfeng, rice biscuit has a production history of over 400 years. According to the Xiangxiang County Annals, in 1580, biscuit workshops began to appear around Yongfeng Town. Primitive tools such as stone mills, bamboo sieves, steaming baskets, and bamboo drying racks were used in the production process. Due to its unique rice flavor and sweet taste, it was also known as "aromatic rice cake."

　　　　To make rice biscuit, high-quality rice produced in Shuangfeng is selected and soaked in clean water—five hours in summer and eight hours in winter—then taken out, dried, and ground into powder. The powder is sifted, mixed evenly with white sugar, cut into slices according to specifications, and placed in a specially designed steaming box for steaming. After steaming, the slices are fully cut along their original cracks, trimmed uniformly, yielding 100 pieces per kilogram. Finally, the sliced biscuits are baked to a light brown color before being ready for market.