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"As winter arrives, the fragrance of glutinous rice cake fills the air." Every year during the winter months in Wayao Town, Longyang District, Baoshan City, families have the tradition of making and eating glutinous rice cakes. The round glutinous rice cakes symbolize reunion and carry people's wishes for a better life. On this day, families joyfully gather around the fire pit, happily roasting the rice cakes, and the feeling of happiness is indescribable.

Wayao glutinous rice cakes are unique in both their preparation and consumption methods. Especially the hand-pounded rice cakes, which may seem simple but demand considerable physical effort and skill at each stage—soaking, steaming, pounding, and kneading.

First, the glutinous rice, soaked in cold water for a day, is drained and placed into a wooden steamer. After steaming, the hot rice is placed in a wooden mortar, and the key "pounding" step begins. Pounding rice cakes is physically demanding; family and friends take turns pounding the rice with a large wooden mallet. After nearly an hour of continuous pounding, the rice becomes sticky and forms a cohesive mass. The sticky rice ball is then placed on a sieve, sprinkled with glutinous rice flour, and kneaded and twisted until the cakes are evenly sized. These hand-pounded rice cakes have a sweeter and chewier texture than machine-made ones.

What makes Wayao glutinous rice cakes distinctive is their variety in size. The largest ones are roughly the size of a washbasin, sufficient for 10 or more people to gather around the stove and enjoy a meal. The smaller rice cakes come in different varieties, including white and purple glutinous rice cakes.

There are many ways to enjoy glutinous rice cakes, each offering a unique flavor. The most common method is to roast them over charcoal. The rice cakes are first cut into 4 or 8 pieces and placed on the fire pit, being constantly turned to ensure even heating on both sides. Once the rice cakes begin to "puff up," they are ready to be eaten, either dipped in white sugar, brown sugar, or even wild honey. Biting into them, the outer skin of the rice cake is slightly chewy, while the soft, sticky interior reveals its smooth, dense texture. As it melts in your mouth, it releases the pure aroma of rice, and every bite feels like a feast for taste buds, leaving an unforgettable aftertaste. In addition to roasting, glutinous rice cakes can also be boiled, fried, or stir-fried, each method bringing out a distinct, delicious flavor.

In Wayao, the fragrance of glutinous rice cakes represents a unique local flavor, embodying both the taste of home and happiness. It offers not only deliciousness but also a profound sense of hometown warmth and endless comfort.

Click here to view the Chinese report

(Editors: Ines, Jennifer)