Cicheng Rice Cakes

Cicheng rice cake production has a long history that can date back thousands of years ago. There was a Legend of Wu Zixu about combat. He said to his subordinates before dead,” If the country suffers during the war and people were faced to lack of food, you can dig under the three feet walls and find out the food." After his death, his subordinates had been surrounded by Yue Troops, they were faced with running out of food, and residents started starving to death, then suddenly they remembered what Wu Zixu said about digging. So they followed his advice and dag three feet deep under the walls, then they got the “bricks”—rice cakes. Finally, the rice cakes saved their lives and led them to gain success in the battle. In fact, in that year when Wu Zixu built the walls for Cicheng, he had kept many rice cakes for residents for the time of trouble. Since then, Cicheng’s citizens have a custom to make rice cakes in the New Year’s Eve to remember Wu Zixu.

When producing Cicheng rice cakes, they try their best to choose the high quality raw materials and satisfy their customers. White as jade, smooth as snow, size consistent and cook without paste, is how Cicheng rice cakes are known as. When washed the high-quality rice stems, soaked in water for 3-4 days or a week, it grinds to powder with water pressure, and then reduce some water to keep the rice neither dry nor wet. After smashing, they put it into steamer over high heat thoroughly. At the end, pestle or rolled into a uniform stripped size rice cakes.

Method of cooking rice cake: through boiling, frying, deep-frying, piece frying, soup cooking, etc., both sweet and salty tastes. For example, fried rice cakes with sugar tasts sweet. There is an idiom: "fried with sugar, quick-fried by oil, eat mouth hygiene large bubble.” Another example: shepherd's purse fried rice cakes. As another idiom goes, “fried rice cakes with shepherd’s purse and shredded pork, appeals to the cook Bodhisattva”. Rice cake soup is very delicious and is served as an essential food for every family on New Year's Eve. There are many kinds of cooking methods; generally, it has several dozen recipes to provide rice cakes. The storage conditions were poor once upon a time, many of the residents used to dry the rice cakes after slicing so that they could store it for a long time. Before eating, you only need to soak it in the water for two days. Either, soaking the rice cakes is also another way to keep them fresh for several months.

Ningbo area has a folk idiom, ‘eating rice cake more and more, the life becomes better and better’. The residents also press some special patterns on the rice cakes, such as ‘Wufu’, ‘Liubao’, ‘Money’ and ‘smug’, which are symbols of “Good Luck”. In addition, others are pressed into ‘Jade Rabbit’, ‘White Goose’ and other small animals. They visualize the perfect combination of content and form. The well-known names and brands are ‘Tower brand’, ‘Smug Brand’, ‘Yimao Brand’, ‘Feng Hengda Brand’, etc. Their products are exported to Hong Kong, Singapore, Taiwan, Canada, Australia and other countries. They are popular among the foreign ‘Ningbo Bang’ businesspersons.

Customer Contact:
‘Tower brand’ Rice Cakes:
Address: Miaoshan Cicheng, Jiangbei District, Ningbo;
Post Code: 315034;
Phone: 574 -87597870; Fax: 574 -87574741

‘Feng Hengda Brand’ Rice Cakes:
Address: Road 114 Cicheng, Ningbo;
Phone: 0574 -87,573,626; Fax: 0574-87591988

‘Yimao Brand’ Rice Cakes:
Address: Miaoshan Cicheng, Jiangbei District, Ningbo City;
Post Code: 315020;
Phone: 0 574 -87567117; Fax: 0574-87,574,558;