Although both Ciba and niangao are made of glutinous rice, there are still some differences between the two kinds of food. Maybe many people are easy to mix them up in life. Let's learn about them next.
Ciba and niangao are made of glutinous rice (or glutinous rice + japonica rice, depending on the soft and hard preferences, glutinous rice is mostly soft). Generally, Ciba is made of whole grains of glutinous rice, which pursues the sense of grain. Niangao is made of glutinous rice flour, with delicate taste, which is the biggest difference between Ciba and niangao.
Ciba is a kind of finished Ciba that steams rice into a meal (don't be too rotten, can't steam rice & lt; that is, you can't cook rice soup first and then steam it in a cage) and then put it into a stone mortar while it's hot, until you can't see any granular rice and then knead it into the shape of a bamboo hat by hand.
There is a kind of new year's cake that is directly made of raw rice and ground into powder by stone mill (but now it is made by electricity, fast and good). It is made of water and fried or steamed. It is common in the south. The fried kind is also called Sanzi.
In fact, some places (such as Hubei, Southeast Hunan, Jiangxi and other places) also call these two kinds of Food New Year cakes, because New Year cakes used to be called 'sticky cakes', while Ciba is really' sticky '.
Which ethnic food is Ciba
Ciba is the traditional food of all nationalities in the south, which is typical of Han, Ke and Tujia.
Ciba, a snack of all ethnic groups in South China, is popular in southern China. Guizhou, Chongqing, Sichuan, Jiangxi, Hunan, Fujian, Hubei, Guangdong, Guangxi, Shaanxi and other provinces, and Jiujiang in Jiangxi and Wuyishan in Fujian are the most popular, and Wuzhou in Guangxi is the most special. There are also in the south of Anhui Province, mainly during the Double Ninth Festival, as the festival food for guests to taste. Ciba is made of glutinous rice and potatoes. After being soaked in the clear water, it is steamed in a steamer, and then it is pounded in a stone ladle until it is soft and pliable. When it is hot, the rice mud can be made into a big or small ball. Then it is rolled in a plate with sesame fried flour mixed with white granulated sugar (or soybean fried flour mixed with white granulated sugar) and eaten. The taste is sweet. At present, street vendors often use their feet to walk on tricycles to sell rice mud. The rice mud is put in special iron buckets with good heat preservation performance. Shake the handle, and the rice mud is drilled out of the round hole. When there is a happy occasion, the local people will treat the guests with glutinous rice cake mixed with brown sugar to show their auspiciousness.
The spread of Ciba
Da Ciba is a spring festival custom in southern China. Da Ciba is a great joy in the lunar month. The whole family is very happy. Relatives and neighbors come to help. Children know that the new year is coming soon.
According to the records of Yongshun County in the period of the Republic of China: 'it's made of glutinous rice, with pestle like mud in the stone trough, pressed into a ball shape, and shaped like a full moon. The diameter of the larger one is about 5 feet, and that of the ordinary one is about 4 inches. The thickness varies from 3 to 8 minutes. '
Nuomiciba is a kind of physical work with high labor intensity. Generally, it is played by young men. Two people stand opposite each other, knead first and then fight. Even in ice and snow, they have to sweat. Making Ciba is very exquisite. Stick beeswax or tea oil with your hands, first put out the mound, and then press it with your hands or wooden board. Make it round and smooth, and pay attention to beauty.