Pearl Rice Cakes

Last updated 2026-11-12 — Pearl Rice Cakes Originally called "rat rice cakes," this dish was renamed "Pearl Rice Cakes" by the renowned writer Du Ai, who found the original name unrefined. Its main ingredient is glutinous rice. The preparation involves soaking the rice in cold water for several hours, then draining and grinding it into powder. Hot water is added to the powder, which is then kneaded repeatedly until it reaches the right consistency and formed into a dough. A special "thousand-hole cake grater" is placed over a pot, and the dough is pressed against the grater and vigorously scraped back and forth to produce rice noodle strands about 1–2 inches long, which drop directly into the boiling pot. Once cooked and floated to the surface, the noodles are scooped out, soaked in cold water to cool, then drained and dried for later use. Before eating, they can be either boiled or stir-fried, and served with toppings such as diced meat, scallions, and pepper for a delicious meal. The Pearl Rice Cakes from the Xihe area of Meizhou’s Dabu County are particularly famous.