Mingshui rice cake

Mingshui Rice Cake, as a kind of food, has a long history in China. In 1974, archaeologists found full-grain and well-preserved rice seeds in Hemudu site in Yuyao, Zhejiang Province more than 7,000 years ago, which shows that our ancestors began to grow rice as early as 7,000 years ago. People in the Han Dynasty called rice cakes "rice cakes", "bait" and "glutinous rice cakes". In the book Dialect written by Yang Xiong in Han Dynasty, the title of "Gao" was already popular in Wei, Jin, Southern and Northern Dynasties. The ancients also had a development process from rice cake to rice cake. In the 6th century AD, the cookbook Shiji contained the method of making rice cakes "white cocoon candy", which said, "If rice is cooked and cooked, and it is hotter than Chu Jiu's, it must be cooked extremely well, so as not to have rice grains ..." That is, after the glutinous rice is steamed, it is boiled into rice, and then cut into peach pit sizes. As early as the Liao Dynasty, it was said that on the first day of the first month in Beijing, every family had the custom of eating rice cakes. By the time of the Ming and Qing Dynasties, rice cakes had developed into a perennial snack on the market, with different flavors from the north and the south. The rice cake is delicious, sweet and mellow, with a strong historical flavor.
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)