What is the origin of rice cakes?

The origin of rice cakes: It is said that after Wu Zixu committed suicide in the late Spring and Autumn Period, Gou Jian, the king of Yue, sent troops to attack Wu and surrounded Gusu City, the capital of Wu. Wu Jun was trapped in the city, and women and children were crying in the street. Before he died, he said to his men, "If the country is suffering and the people are short of food, you can dig three feet under the city wall to get food."

After Wu Zixu's death, his men were surrounded by Vietnamese troops, and many people starved to death because of the lack of food in the city. At this time, someone thought of Wu Zixu's words, so they went to dig the city wall and dug more than three feet deep. Sure enough, they dug up many edible "city bricks", that is, rice cakes, and won the battle. It turns out that when Wu Zixu supervised the construction of the wall in Gusu City, he was ready to deal with the famine.

From then on, every family made rice cakes and ate rice cake soup on New Year's Eve to commemorate Wu Zixu.

Classification of rice cakes:

How to eat rice cakes in Cicheng, Ningbo: Boil, fry, slice fry, soup cook, etc. And both salty and sweet are suitable. For example: fried rice cakes with sugar. There is a folk saying that "sugar is fried, fried, and the corners of the mouth are blistered." There are many cooking methods, including dozens. In the past, the storage conditions were not good, so many residents sliced the rice cakes and dried them, and then soaked them in water for two days. Some people can keep fresh for several months by soaking in water in batches.

China has a vast territory, different customs and habits, and a wide variety of new year cakes. There are white cakes in the north, yellow rice cakes of farmers in Saibei and glutinous rice cakes in the southwest. Taiwan Province Red Turtle Cake, etc. Rice cakes have different flavors from north to south. There are steamed rice cakes and fried rice cakes in the north, both of which are sweet; In addition to steaming and frying, southern rice cakes are also sliced and cooked in soup, which is both sweet and salty.