Ningbo has a long history of making rice cakes. As early as in the Northern Song Dynasty, rice was used to make cakes, which tasted good but required a complex making process. Generally speaking, people only make dry-powder rice cakes. The handmade technique of the New Year cakes of Cicheng Town is known for its meticulous material selection and exquisite craftsmanship. It is made from high-quality rice such as rice paste and underwater green rice, as well as water. After washing, the high-quality late rice is soaked in water for three to four days or a week, ground into powder with water, and pressed to remove moisture until it is just right. Then it is steamed through in a steamer over high heat, and pounded or rolled into evenly sized pieces of cakes.

Recommended store: Guzhen New Year Cake Restaurant 

Address: No.35 Zhuxiang East Road, Jiangbei District, Ningbo