Where is mochi a specialty?

Popular in the southern part of China. It is found in Guizhou, Chongqing, Sichuan, Jiangxi, Hunan, Fujian, Hubei, Guangdong, Guangxi, Shaanxi, Taiwan and other provinces and cities.

Traditional Chinese folk food, a category of mochi and mochi, is widely distributed in the southern region and a few northern regions such as Hong Kong, Guangdong, Fujian, Guangxi, Guizhou, Sichuan, Yunnan, Chongqing, Hubei, Hunan, Jiangxi, Shanghai, Jiangsu and other places. Patty cake is a traditional holiday custom, mostly to celebrate the New Year and other festivals, and varies from region to region depending on ethnicity and customs.

In mainland China, patties are usually made in the month of Lunar New Year as a New Year's greeting food, and in the countryside, the whole family usually makes patties together to celebrate the upcoming New Year.

In Taiwan, on the other hand, mochi is often used to entertain guests at weddings and funerals, or at temple worship gatherings. Machines will be introduced to replace the manufacturing process, for example, soaked glutinous rice will be ground into a rice paste with a machine, and then steamed and subsequently processed, not exactly the same way as in the traditional method of pounding cooked glutinous rice to make it sticky.

Differences

1, Meizhou Hakka patties: Guangdong Meizhou Hakka: Hakka people will come with a dip in fried rice, peanuts, sesame seeds, sugar and other preparations made from the powdered spices before eating. There is a local tradition that says, "In October, the patties know each other." It means that every family makes mochi in the tenth month of the lunar calendar.

2, Minqing mochi: Fujian Minqing people eat mochi is fried and finely ground sesame seeds, peanuts, beans, sugar mixed powder. The locally made patties are larger in size.

3, Matsu patties: locally known as "", Matsu people eat patties accompanied by peanut flour, wedding and funeral celebrations can be seen.

4, Guilin mochi: Guilin, Guangxi will add fillings such as bean paste, lotus paste, sesame and osmanthus sugar, etc., and will be dipped in sugar or cooked soybean flour to eat together.

5, Hunan: some places will use the local specialty of large incense leaves will be wrapped up patties, stored for 15 to 30 days, and then tear off the incense leaves when eating.