Ciba details.

Ciba is a holiday custom in China. Popular in southern China. Guizhou, Chongqing, Sichuan, Jiangxi, Hunan, Fujian, Hubei, Guangxi, Shaanxi and other provinces and cities, Ji 'an in Jiangxi and Wuyishan in Fujian are the most popular. It is also available in southern Anhui, mainly on the Double Ninth Festival, as a holiday food for guests to taste. Ciba is made of glutinous rice and potatoes. After soaking, put it into a steamer and steam it, then quickly put it into a stone spoon until it becomes soft and elastic. Make the rice paste into a big or small ball while it is hot, then put it in a pot with sesame seeds and flour mixed with sugar (or soybean seeds and flour mixed with sugar) and roll it, and you can eat it. It tastes sweet. Nowadays, street vendors often peddle with their feet on tricycles, and rice paste is packed in special iron drums, which has good thermal insulation. Shake the handle and the rice paste will come out of the round hole. Whenever there is a happy event, the local people will make brown sugar mixed with rice cakes to entertain their guests as a sign of good luck.

Basic Introduction Chinese Name: Ciba Geographical Indications: South China Main Time: Spring Festival Chinese New Year Types: Food production introduction, Ciba production, Ciba eating method, Ciba spread, Tujia Hakka, Ciba introduction. Ciba, with a strong rural flavor, has become an important preparatory activity before the Chinese New Year. Ciba is made by steaming glutinous rice and stamping it with a special stone trough. It takes a lot of effort to make Ciba by hand, but it is soft and delicate and tastes excellent. Ciba includes pure glutinous rice, millet, glutinous rice mixed with millet, and corn mixed with glutinous rice. In addition, glutinous rice and glutinous rice are ground into powder and poured into a carved wood carving mold, commonly known as "peeling". Making Ciba is very labor-intensive and requires several people to make it together. Baba is generally eaten by roasting with charcoal fire, called burning Baba, cooking Baba with vegetable soup, called cooking Baba, and frying with bacon, called frying Baba. Baba did a lot. If you can't finish eating it for a while, soak it in water tank, so it can be stored for 2 to 3 months without deterioration. You can eat Baba when transplanting rice. Some Tujia people who love to pay attention also wrap 1 pair of Polygonum cuspidatum leaves into 1 pair, and put sesame seeds and sugar in Baba, which tastes sweet and fragrant. Commonly known as "Polygonum cuspidatum leaf Baba". It's delicious. You can throw two pieces in next time. The spread of Baba Tujia people generally have the custom of "Baba" in New Year. Tujia people are known as "28 th, pooping". Whenever the Spring Festival comes and the twelfth lunar month falls, every household will make glutinous rice cakes. According to local chronicles, "glutinous rice will stand in a stone trough like mud and be pressed into a full moon-like ball." The large diameter is about 5 feet, generally about 4 inches, and the thickness varies from 3 to 8 minutes. " Playing glutinous rice Baba is a physical activity with great labor intensity. Usually, a young man hits, and two people stand opposite each other, rubbing first and then hitting, even if it is snowy, it will break out in a sweat. Making Baba is also very particular. Stick beeswax or tea oil with your hands, let it out first, and then press it with your hands or plates to make it round, smooth and beautiful. Tujia people eat glutinous rice. Hakka people generally have the habit of eating Ciba, whether in normal times or during the New Year. Generally, glutinous rice flour is boiled into a paste with water, then rubbed into strips by hand, cut with a knife or picked into a paste by hand, and then mixed with white sugar (brown sugar) and peanuts. But in the Hakka mountainous areas around Jiexi, Wuhua, Liuhe and Lufeng, there is another way to make Ciba, which is called "making Ciba". It is made by steaming glutinous rice, putting it into a stone mortar, and then pounding it into the mortar repeatedly with a big wooden stick until the glutinous rice is mashed into mud. This process is often operated by several capable people in turn. The practice after that is the same as the last one. This kind of making Ciba takes too much effort, so it is called "making Ciba". But it's much more delicious than the old Ciba, so people like to "hit Ciba".