Sparerib Rice Cakes,Higher Year by Year

Sparerib rice cake,a kind of moderately priced local cuisine indigenous to Shanghaiese,has come into being ever since 60 years ago.Now,two shops at Shanghai are best- known for making the Sparerib rice cakes,one being”Small Changzhou”while the other”Xian De Lai”.

“Small Changzhou” uses the Sparerib of pigs coming from Changzhou and Wuxi as the raw material.The ribs are first pickled with soybean sauce,then quickly boiled in the pot containing mixture of oil,sugar,minced green onion,ginger and cooking wine,and finally well prepared when the Sparerib appear red violet.The well-cooked Sparerib smell pleasant and taste splendid.At the same time,cook the quality Song River rice thoroughly and subject the rice to a repetition of hammer blow in a stone mortar until the rice is fully grinded.Then make the rice into rice cakes of standard size,each rolling inside a piece of boiled sparerib before boiling the cakes in the pot containing soybean sauce and oil.When the cooking of rice cakes finishes finally,take the cakes out of the pot and spread the spiced powder onto them so that the taste of pickled Sparerib and soft rice cakes would blend to a particularly fabulous taste.

The”Xian De Lai” Sparerib rice cake adopts another approach for cooking: Firstly,mix the flour,water chestnut starch and eggs together,wrap on surface of the Sparerib and quickly boiled the cakes in oil.The”Xian De Lai”Sparerib rice cakes appear golden yellow and taste tender,and the surface is crispy and palatable while the meat is tasty and juicy.After that,add sweet fermented flour sauce and hot pepper sauce to the Song River rice.lheretore,a delicious dish is ready.

hancheng

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