The rice cake in Beijing is the representative of the rice cake in the north. It is yellow and white, symbolizing gold and silver, which means "high every year". Therefore, there is a poem by predecessors, which called the rice cake: "The meaning of the rice cake is slightly deeper, and it is as white as silver and gold. I hope that when I get old, I will be profitable, and I sincerely hope that my wealth will come. " In fact, tracing the history of rice cakes was recorded as early as the Zhou Dynasty in China. "National Zagreb? The "powder rice" of "eating at the edge of shame and making rice with powder" is the cake food steamed with rice noodles. The rice cakes in Beijing snacks are steamed with yellow rice or glutinous rice flour and various accessories. There are many kinds of rice cakes, such as jujube rice cakes, bean rice cakes and rice cakes. Boutique rice cakes include ginkgo, assorted, crystal, ruyi and so on. Cooking methods are mostly steamed, but also fried and dipped in sugar, which are sweet and sticky.
Beijing's rice cakes are generally supplied by Muslim snack bars, except for the Spring Festival, but the quantity and variety are less than during the Spring Festival. Rice cakes are snacks for Muslims and sacrifices for Manchu people to jump on. Manchu's name is Heiafeng, Shi Fei. There was a poem in Zhao Shen in the Qing Dynasty: "This cake is called fat, solid and black, and it is greasy as fat. Xiang Jie must know that God is paid, and Jane is with Jin Ju and Furong. " The note said: "The offerings of Manchu jumping are flying stones and black peaks, as well as sticky rice cakes. The color is yellow as jade, the taste is greasy as fat, the oil powder is miserable, and the honey is quite fragrant, so as to give back to the neighborhood. Jin Ju and Furong are both cakes. " It can be seen that rice cakes were Manchu snacks at least in the Qing Dynasty.
The rice cakes in the south are different. Guangdong rice cakes are generally made of glutinous rice flour, sticky powder, crude oil, melon seeds and bamboo leaves. Its color is golden red, soft and sweet, and delicious. Hainan rice cake has smooth surface, yellow and soft color and sweet taste. According to local customs, every household makes rice cakes as holiday gifts in the twelfth lunar month to celebrate the New Year. Its main raw materials are glutinous rice, sugar, sesame, red dates and water. There are many ways to eat Hainan rice cakes, such as baking or soft eating, burning cake soup and slicing and frying. New Year's custom in Jiangsu and Zhejiang must have rice cakes. There are many kinds of rice cakes, such as sweet-scented osmanthus sugar rice cakes, lard rice cakes, water mill rice cakes and eight-treasure rice cakes. Jiangsu rice cakes are typical Suzhou rice cakes, made of glutinous rice, mainly sweet-scented osmanthus sugar rice cakes and lard rice cakes; Zhejiang rice cakes are very common in Ningbo, mainly made of late japonica rice. Taiwan Province compatriots also eat rice cakes every year. When making rice cakes, they first mix glutinous rice and Penglai rice, wash them, soak them for three hours, grind them into rice slurry, press them dry, add sugar and banana oil, and knead them evenly. Spread a layer of cellophane on the bottom of the steamer, put the kneaded rice flour on it, and put a bamboo tube at each corner for ventilation. Steam for about two or three hours, insert chopsticks into the rice flour to see if there is any raw flour, add water to the pot at any time until it is cooked, then cut the rice cake into pieces and eat it slowly.