Why are rice cakes from all over China selling better only in China?

It may be because foreign countries are not used to eating Chinese rice cakes, so the sales in China are better.

It's because people in other countries don't appreciate Le Miko's features at all.

The biggest reason is that only in his native country, in his very much like.

Actually, there is such a thing as rice cakes. He is not so delicious, so people abroad are not used to eating it.

Summary. Hello dear, glutinous rice cake is a traditional pastry snack that is mainly made from glutinous rice and flour mixed with various ingredients. It comes in many different varieties like blood glutinous rice, black glutinous rice, etc.

Hello dear, glutinous rice cake is a traditional pastry snack, mainly made of glutinous rice and flour mixed with various ingredients. It comes in many different varieties, such as Pure Pure Rice, Black Glutinous Rice, etc.

Glutinous rice cake is very popular in many parts of China, especially on occasions such as festivals or weddings, and is one of the indispensable delicacies. As a traditional snack, glutinous rice cake has a high recognition and reputation. Coupled with the convenience of modern society, the sales channels of glutinous rice cakes are becoming more and more extensive, not only in traditional markets, but also through e-commerce platforms and online stores.

To sum up, glutinous rice cake is a potential snack product in the Chinese market, especially on traditional festivals and weddings.

Therefore, I think that the sales of glutinous rice cakes are very promising, very large!

Rice cake is one of the traditional snack foods in China. In the Han Dynasty, rice cakes were called "rice cakes", "bait" and "glutinous cakes". Yang Xiong of the Han Dynasty already had the title of "cake" in the book "Dialects", which was popular during the Wei, Jin, Southern and Northern Dynasties.

The ancients also had a development process from rice cake to flour cake for the production of rice cakes. The sixth-century recipe "Shiji" contains the method of making rice cakes "white cocoon sugar", "those who cook rice and rice, and those who are heated in a pestle and purify, are made to be rice cakes, which must be extremely ripe, and do not let rice grains .......""After steaming the glutinous rice, scoop it into rice while it is hot, then cut it into the size of a peach pit, dry it and fry it, roll it on with sugar and serve. The method of grinding rice flour to make cakes is also very early.

This can be proved from Jia Sixian's "Qi Min Yao Shu" by Jia Siqian of the Northern Wei Dynasty. The production method is to sieve the glutinous rice flour with silk, add water, honey and form a hard dough, paste dates and chestnuts on the dough, wrap it in a basket leaf and steam it. This glutinous rice pastry is quite characteristic of the Central Plains.

Key points of the production process:

1. Cleaning of impurities: remove impurities such as sand and gravel from fine white glutinous rice, and rinse it with water repeatedly.

2. Soaking: Put the washed rice in the soaking pool and soak it in imitation water for 12 24 hours in advance, and wait for the rice grains to swell, and the moisture content can be 35% and 40%.

3. Grinding: You can pour the soaked rice into the hopper of the crusher, and start the machine to grind the wet rice into wet rice flour.

4. Kneading: The purpose is to make the viscosity of the rice flour uniform, and at the same time sieve to remove the clumps to ensure the uniform texture of the formed rice cake.

5. Ingredients: Add the auxiliary materials to the rice flour and mix well before the compression molding, and the formula can also be appropriately adjusted according to the local taste. When sweet rice cakes require colored products, brown sugar can be used as a sweetener.

6. Steaming: The processing of the fermented rice cake is fermented for 30 minutes before steaming. Put the molded rice cake on the steamer and steam for 25 minutes.

Rice cakes are mostly made of glutinous rice milling, and glutinous rice is a specialty of the south of the Yangtze River, and there are sticky grains like glutinous rice in the north. This kind of millet is husked and ground and steamed, after being steamed with water, it is yellow, sticky, and sweet, and it is the food of the people in the Yellow River Basin to celebrate the harvest. In the article "Imperial Scenery and Things" engraved during the reign of Chongzhen of the Ming Dynasty, it was recorded that the people of Beijing at that time would eat millet cakes and say New Year cakes every "New Year's Day of the first lunar month".

It is not difficult to see that the "New Year Cake" is the homonym of the northern "sticky cake".

There are many types of rice cakes, such as white cakes from the north, yellow rice cakes from Saibei farmers, water mill rice cakes from Jiangnan water towns, and red turtle cakes from Taiwan. Rice cakes have a difference in flavor between the north and the south.

There are two kinds of northern rice cakes, steamed and fried, both of which are sweet; In addition to steaming and frying, there are also slices of fried and soup boiling methods, and the taste is sweet and salty. It is said that the earliest rice cakes were used for the Chinese New Year's Eve sacrifice to the gods and the ancestors of the New Year's Eve Dynasty, and later became a Spring Festival food. Rice cakes are not only a festive delicacy, but also bring new hope to people every year.

Just like a poem in the late Qing Dynasty: "How high the people's hearts are, make food in harmony, and win the year with righteousness, so as to pray for the New Year." ”