Rice cake

Rice cake

　　Rice cake

　　　Rice cake originated from glutinous rice paste cakes, also known as “sticky rice cakes.” The paste cake is made by grinding glutinous rice into fine powder, adding white sugar, kneading it with water into a rice dough, then shaping it into long strips, squares, or rounds, and pressing in various fillings to make the final rice cake product for sale. During the Republican era, there were nearly 40 workshops making rice cakes during the Spring Festival. There were more than 10 varieties including Eight Treasures, Lotus Seed Paste, Lard, Osmanthus, Rose, and Date Paste. Nowadays, new varieties such as ham, sausage, candied fruit, and seafood have been added. The cake has a jade-white color, is soft and smooth, delicate and oily, tender and fragrant, sweet and sticky with a refreshing taste. It can be fried, grilled, or boiled in soup, making it suitable for all ages. Eating it during the Spring Festival has become a custom.