Longyou Rice Cake

Longyou Rice Cake

Longyou Rice Cake is a protected geographical indication product.

　　Product Name: Longyou Rice Cake

　　Place of Origin: Quzhou, Zhejiang

　　Origin: The making of Longyou Rice Cake began in the Ming Dynasty, boasting a history of over 600 years. With unique craftsmanship and carefully selected ingredients, the finished cake is snow-white as jade, with fine pores like needles. It boasts an enticing aroma, sweet taste without greasiness, and a sticky yet tender texture — truly a delicacy of the Jiangnan region. Its most distinctive feature is that it is fermented with an appropriate amount of glutinous rice wine during the production process, making it rich in nutrition, especially suitable for the elderly and children. Because "rice cake" (发糕) sounds like "prosperity rising" (福高), it carries the auspicious meaning of "prosperity every year, progress at every step." It is not only an essential festive treat but also a great gift for family and friends.

　　Preparation Methods: 　　1. Deep-fried: Cut the cake into slices or pieces and fry until golden brown on both sides. 　　2. Steamed: Slice or cut the cake and steam it over boiling water for about 10 minutes until softened. 　　3. Microwave: Slice or cut the cake and microwave for 2–3 minutes until softened.

　　 Legend has it that during the Ming Dynasty, there was a type of rice cake enjoyed by the people. Due to its unique flavor, exquisite craftsmanship, and the phonetic similarity to “prosperity rising” (福高), symbolizing good fortune, it became a festival specialty. During holidays, every household would steam rice cakes as snacks, gifts for relatives and friends, forming a distinctive local custom. There were various types and flavors; in the past, brown sugar cakes and green cakes were common, while now white sugar cakes, osmanthus cakes, walnut cakes, red date cakes, and chestnut cakes are steamed. In the western villages such as Zhanjia and Tuanshi, savory rice cakes topped with shredded bamboo shoots and pork are popular. The making of the rice cake is meticulous, using premium white glutinous rice mixed with japonica rice, soaked for dozens of days to eliminate the milky smell, then ground into fine powder or rice slurry and drained. Ingredients such as lard, white sugar, and wine leaven are added in proportion to form a paste, which is then placed in lotus leaf-lined steaming baskets. First warmed to promote fermentation until the basket is fully risen, then steamed over high heat until cooked. While hot, patterns are stamped or toppings like red and green silk threads and osmanthus are sprinkled, and sesame or vegetable oil is brushed on. The finished cake is crystal-clear like jade, with pores as fine as needles, a fragrant lotus aroma, tender yet non-sticky texture, and sweet without being greasy. In the past, it was mostly homemade for personal consumption or as gifts. After 1959, manufacturers such as Longyou Food Factory began producing it for market sale. Starting from the 1980s, with more refined ingredients, superior color, aroma and taste, its fame grew significantly. During the Spring Festival, people from other regions flocked to buy it, and food suppliers distributed it to cities like Jinhua, Hengyang, Hangzhou, and Shanghai, where it often sold out.

　　The protected geographical indication area for Longyou Rice Cake is defined by the scope proposed in the "Letter on Defining the Geographical Scope of 'Longyou Rice Cake'" (Longzheng Han [2005] No. 1) issued by Longyou County, Zhejiang Province, covering the entire current administrative region of Longyou County, Zhejiang Province.