The city’s trend-seekers are spending up to four hours just to get a box
of migao, rice cakes, and popular shops are never short of waiting
lines.To get more news about
rice cake, you can visit shine news official website.
Niangao is one of the Spring Festival foods enjoyed across China, as its
pronunciation implies “getting higher year by year,” symbolizing growth
and prosperity. Migao and niangao are essentially the same type of
food, but there is a wider range of migao.
The migao trend is not limited to one particular style of rice cake:
It’s more of a return to traditions and classic flavors — the phenomenon
is much like vintage designs becoming new trend in fashion.
These sweet and gooey cakes are made with rice, and it can be regular
husked rice, glutinous rice, black rice or even millet.Rice cakes have a
long history in China, dating back to the Han Dynasty (206 BC-AD 220)
when they were called er, ci or daobing.
The simple steps in making the more primitive form of rice cakes involve
steaming the rice (or glutinous rice) and then crushing and pounding
until they reach a soft, sticky texture with no grains left.
Rice cakes are not limited to southern China, the main rice production
regions. Across the country, different cuisines have their own versions
of rice cake with different flavors, textures and history.
With little flavor of its own, rice cakes are an excellent canvas to
work with, it’s easy to incorporate different flavors and ideas.
In Shanghai and its neighboring provinces, the name gaotuan refers to
such sweet or savory treats made with various kinds of rice. They can be
of different shapes and flavors, like having a soft filling of red bean
paste or be coated with coconut flakes.
Ningbo in Zhejiang Province is perhaps most known for rice cakes and
rice cake dishes. The plain Ningbo-style rice cake is made with
wanjingmi, or late grain rice that’s sown after harvesting the early
season crop in June and reaped in November. These are often used in
savory dishes and soups such as rice cake and shepherd’s purse stir-fry,
gazami crab and rice cake stir-fry or rice cake soup with green
vegetables and shredded pork.
The Ningbo-style gaotuan, on the other hand, involves a broader
selection of sweet rice cake treats, and they are among the trending
migao products this year.
One of the crowd favorites is fermented rice and osmanthus cake, a light
and fluffy cake embodying two classic Jiangnan flavors. It has a light
flavor, airy with a hint of sourness from the fermented rice and a
distinct osmanthus aroma. The texture is not very sticky and a little
bit chewy. One piece of osmanthus cake is a great breakfast on the go or
afternoon tea treat to pair with soy milk or tea.
The Wall