The appearance of a thousand cakes.

The rice cake has a long history and is one of the traditional snacks in China. The rice cake is steamed with glutinous rice or rice flour, which is convenient to process and make, resistant to storage and diverse to eat, and is very popular among the public. In the Han Dynasty, rice cakes were called "rice cakes", "fish bait" and "glutinous rice". Han Dynasty is known as "Gao" in dialects, which was popular in Wei, Jin, Southern and Northern Dynasties. The ancients also had a development process from rice cakes to rice cakes.

Practice: Soak sticky millet in water. After grinding the adzuki bean, soak it in warm water for about 3 hours, then peel it, pick out the residue, steam it, stew it, add salt and put it in a stone mortar. Mash it and put it in a sieve. Bring the soaked sticky millet and steam it in a stew pot to make a rice cake. Cut the cooked rice cake into large pieces and dip it in bean paste.

The history of rice cakes:

There is a method to make rice cakes "white cocoon candy" in the cookbook Historical Records in the 6th century AD. "Cooked rice, as well as those that are hotter than Chu Jiu, should be cooked very well so that there will be no rice grains", that is, after glutinous rice is cooked, it is cooked while it is hot, then cut into rice, dried and fried.

The method of grinding rice into cakes is also very early. The Book of Qi Yaomin written by Jia Sixie in the Northern Wei Dynasty can prove this point. The production method is to screen glutinous rice flour with silk, add water and honey to knead it into hard dough, attach dates and chestnuts to the dough, wrap it with bamboo leaves and steam it. This glutinous rice cake has the characteristics of the Central Plains.