Practice of Xinyang Ciba

Ciba is an ancient custom in Jianghuai area. Ciba was once one of the necessary foods for every family in Xinyang during the New Year.

Years ago, every family had a lunch, and relatives and neighbors came to help. Before making Ciba, wash and soak the glutinous rice for two or three days, then put it in a wooden steamer and steam it over high fire. In order to prevent the boiler from drying out, water should be added to the steamer from time to time along the edge of the boiler.

Take out the steamed glutinous rice and put it in the "ground nest". The "ground nest" is made of red stone, 80 cm square and cut into a semicircle in the middle. Men kept pounding the glutinous rice in the ground with jujube sticks. Glutinous rice is too hard to pound, and it is often a group of men singing while turning. When the glutinous rice is completely turned into dough without rice grains and stickiness, it is ready. The newly made Ciba is steaming, smells delicious, feels soft, looks white and tastes tender.

Pick up the whole Ciba and put it on a door panel and flatten it to a height of about 5 cm. After it slowly cools and hardens, cut it into small pieces with a knife and soak it in a cylinder or bucket of fresh cold water. During the Spring Festival, you can fry, roast and make soup to welcome guests or eat by yourself.