Where did Ciba come from?

[Edit this paragraph] Overview Ciba is made by mashing cooked glutinous rice in a stone spoon and a stone trough, which is a popular food in some areas of southern China. [Edit this paragraph] Ciba is found in all counties and cities in northern Fujian, and Wuyishan is the most popular. Ciba is made of glutinous rice, soaked in water, steamed in a steamer, and then quickly put into a stone spoon until it is soft and elastic. While it is hot, make the rice paste into a big or small ball, stir-fry sesame powder with white sugar (or stir-fry soybean powder with white sugar) and roll it on a plate to eat. It tastes sweet. Nowadays, street vendors often peddle with their feet on tricycles, and rice paste is packed in special iron drums, which has good heat preservation. Shake the handle and the rice paste will come out of the round hole. Whenever there is a happy event, the local people will make brown sugar mixed with rice cakes to entertain their guests as a sign of good luck.

Specific practice: soak the glutinous rice for more than one day, drain the water, and steam it in a wooden steamer. Then pour it into a mortar and pound it into jelly, sprinkle some glutinous rice flour on a clean vessel, rub the pounded glutinous rice on it, knead it into balls or cakes, or print various patterns with a special mold and put it in a ventilated and dry place to dry in the shade. It can be soaked in water after drying in the shade and can be stored for a long time. There are many ways to eat, such as frying, boiling, baking, boiling with sweet wine and adding sugar, and heating in microwave oven. [Edit this paragraph] Differences in Different Places People in most areas are used to playing Ciba in the twelfth lunar month; Every traditional festival or family celebration in Meizhou Hakka area; Sichuanese make moon cakes before Mid-Autumn Festival, which symbolizes harvest, celebration and reunion. They are essential products for Mid-Autumn Festival and moon cakes. In some places in Sichuan, sweet-scented osmanthus is added to Ciba to make laurel Ciba, dipped in fried soybeans and sugar. The taste is quiet and elegant, sweet and refreshing, and has a unique flavor. In other places, cooked bean products such as red beans are wrapped in hot cakes, and appropriate amount of salt is added, and then cut into oval slices, which are fried in cooked vegetable oil to make red bean oil cakes with good color and flavor.

Hakka-In the Hakka area of Meizhou, whenever there is a traditional festival or family celebration, there is a custom of making Ciba. The making method of Ciba is: take the first-class glutinous rice, preferably red glutinous rice with thin and soft shell, and process it into white glutinous rice. Soak glutinous rice in clear water, steam it in a wooden steamer, put it in a stone mortar, and make it with a pestle and a hammer. Therefore, Hakkas are called "Ciba". Use a smooth wooden pestle to make a glutinous rice hammer, so that the glutinous rice grains will not stick. After vigorous beating, it was made into soup and then made into the size of an egg. Dip it in the seasoning powder made of fried rice, peanuts, sesame seeds and yellow sugar, and it tastes flexible, fresh, smooth, sweet and delicious. There is a saying in Hakka countryside: "In October, Baba is burning." It is said that on the first day of the tenth lunar month, every household will make a steaming rice cake.

Minqing-In Bandong Town, Minqing, where ancient houses gathered in the Qing Dynasty, Ciba was made by local people soaking local high-quality glutinous rice, putting it into a rice cooker, steaming it and pouring it into a stone mortar. One person uses a wooden pestle and the other person turns it over until the rice is sticky as mud and constantly stirred, which is commonly known among the people. Then put it into a basin, add sesame oil to moisten it, rub it into pieces by hand, rub it into pills, put it into a bowl filled with fried and ground sesame seeds, peanuts, beans and sugar, and roll it up to eat. It tastes fragrant, sweet and delicious, soothes the qi and stomach, and is not tired of eating more. The elegant way to eat it is to rub it into balls and stir-fry it with sliced meat, vegetable stalks, mushrooms, cuttlefish, garlic and peppers. Spicy and delicious, it is a good dish on the table.

Once upon a time, every household in the rural areas of Minqing had tools such as wooden pestle and stone mortar to make Ciba. On holidays, every household will make Ciba. At this time, the children watched the adults happily play Ciba until they saw the adults put the prepared Ciba in a basin and knead it into meatballs. The golden and translucent Ciba is really appetizing, and they can't wait to eat it at once. Eating Ciba is really laborious, sticky and thick, and it can't be opened. It happens that country people like to eat large pieces of meat and drink a lot of wine. Naturally, they also like to rub Ciba meatballs into giant ones, which tastes delicious. This makes it difficult for gentle city dwellers to face this huge bus. But the chef thought of this and refined the traditional Cibashuo pill into a small pill the size of an apple, but it can still be broken and eaten without losing its original characteristics. However, if you want to taste the sticky taste of Ciba, you'd better try eating big Ciba pills, with a large piece of pork and a big bowl of soju, and experience the farm life.

The production process of Ciba in Guilin is fine. After steaming the glutinous rice, pat it hard until the glutinous rice is completely melted into a cotton ball shape, then take out the glutinous rice paste and make it into a ball shape, and steam it in a steamer. Put more fillings in the rice cake, such as bean paste, lotus seed paste, sesame sweet-scented osmanthus candy and so on. The texture is exquisite, elastic, white and crystal clear, and beautiful. If it is steamed when it comes out of the cage, it will be wrapped with some white sugar or cooked bean powder, which will be delicious in color and smooth and sweet in taste. It is one of the famous snacks in Guilin.

Nahui Village, Daban, Guizhou is located in Xiawutun, a scenic spot in Wan Fenglin, on the outskirts of Xingyi, Southwest Guizhou, and is a village inhabited by Buyi people. There were not many tourists in that village. You can learn to play Ciba in any village. The local people said that to make Ciba, the selected glutinous rice should be soaked in a bucket with clear water the day before, and then steamed in a special rice steamer-retort. Retort is made of thick wood chips, generally about half a meter in diameter, wide at the top and narrow at the bottom. A bamboo strip is placed at the lower part and woven into a peaked hat-shaped partition, which can not only prevent rice from getting wet in the pot, but also facilitate steam to enter.

The thick rice fragrance has begun to overflow from the kitchen. When it is cooked at nine o'clock, take the pot and pour the steamed glutinous rice into the stone mortar. It seems easy to play with a bus, but it's really not easy. Generally, a novice's stick can't be lifted by sticky rice for a while, or they "hit" each other for a while, and it won't be long before they feel weak and weak. The local villagers firmly said that making Ciba is actually a technical activity, and it needs to be fast, accurate, stable and hard to make glutinous rice evenly, porcelain solid, sticky and tough.

Take the beaten rice cake out of the stone mortar and put it in a dustpan with a layer of bean powder in advance, and do the final treatment here. Stick beeswax or tea oil on your hands, take a small piece from the rice cake, knead it into a ball, then flatten it, and wrap it with soy flour, sesame seeds, sesame seeds and other seasonings to make a hot rice cake.

Hunan-Ciba wrapped in big fragrant leaves is a local specialty.

1, steamed glutinous rice,

2. Beat the glutinous rice into a sticky shape with a stone tool.

3. The leaves of a large leafy plant are a local specialty, which are collected from mountainous areas and are palm-sized.

4. Wash the leaves, wrap the sticky glutinous rice into a palm, and make it into a glutinous rice cake.

5. It can be stored in the shade for about 15 to 30 days, which may be related to the special function of leaves.

6. When eating, soak the chaff in water for a while, then bury it in the ash fire, and take it out in 10 minutes.

At this time, the leaves outside were torn off, and the rice cake was soft and fragrant, which was related to the fragrance of the leaves.

Ziquejie, Hunan-Waterwheel Ciba comes every Spring Festival, and at the end of the twelfth lunar month, every household will make glutinous rice Ciba. According to local records: "glutinous rice is like mud in a stone trough, pressed into a ball and shaped like a full moon." The largest diameter is 1.5 feet, and the average is about 4 inches, and the thickness varies from 3 to 8 minutes. "

Dry glutinous rice, wash it, and steam it in a wooden steamer. When the steam boiled until nine o'clock, the pot was cooked, and two people carried Zan and hurried into the yard, pouring their heads into a huge stone mortar. Two burly men raised big jujube sticks with thick wrists and shouted. This boxing is very particular, and it pursues the words "fast, accurate, steady and ruthless". Two people stand around the stone mortar, and the sticks in their hands should be put down and put away quickly. The sticky rice is too strong to prevent the sticks from sticking to the rice. The aim should be sufficient, and two wooden sticks should be hit in the same place one after another, so that the glutinous rice can be hit evenly and solidly; What is stable is that the hand holding the stick is important, and the force should be uniform. There can't be a flurry in front, and the strength behind is exhausted, and glutinous rice is useless. Needless to say, of course, the strength of the wrist and arm should be enough to spread smoothly ... In this way, the men were all sweaty and the glutinous rice was beaten into a sticky ball. Put up two sticks, put them on the chopping board with flour, divide them into small balls of different sizes, and put them into the carved wood grain, and Baba is formed.

The new bus is very soft. When I took it out of the wooden model, my wrist shook, turned several times in the air, landed on the drying table, and covered it with a sheet. It will be fine when the temperature drops. Being a ciba is very particular. Stick beeswax or tea oil by hand, rub it first, and then press it by hand or board, which is smooth and beautiful. After the small Ciba is finished, the clever woman who knows how to make Ciba best will make several big Ciba, ranging from three to five kilograms to more than ten kilograms. This is called "broken cage", which symbolizes "bumper harvest" and shows the generosity of farmers.

Tujia nationality in western Hunan-Tujia nationality is known as "BaBa". Every Spring Festival and the end of the twelfth lunar month, every household will make glutinous rice cakes. According to local records: "glutinous rice is like mud in a stone trough, pressed into a ball and shaped like a full moon." The largest diameter is 1.5 feet, and the average is about 4 inches, and the thickness varies from 3 to 8 minutes. " After the small Ciba is finished, the clever woman who knows how to make Ciba best will make several big Ciba, ranging from three to five kilograms to more than ten kilograms. This is called "broken cage", which symbolizes "bumper harvest" and shows the generosity of Tujia people. Playing glutinous rice Baba is a physical activity with great labor intensity. Usually, a young man hits, and two people stand opposite each other, rubbing first and then hitting, even if it is snowy, it will break out in a sweat. Being a ciba is also very particular. Stick beeswax or tea oil by hand, rub it first, and then press it by hand or board, which is smooth and beautiful.

Ciba can only be eaten in winter in Xiangxi, and there are many ways to eat it. The most enjoyable way to eat is to bake Ciba. In winter, Xiangxi is cold and humid. In order to keep warm, most people will light barrels. Ciba is baked on charcoal in a brazier, which usually has an iron frame. If not, we will use a clamp as a support. There seems to be a stubborn bus, which is not easy to soften. The process of baking Ciba tests people's temperament most, and people who have no patience can't eat it. Ciba should be baked slowly on a slightly extinguished charcoal fire, and the heat should not be too big, otherwise the outer skin will be scorched, but the inside is very stiff. And it should be turned upside down constantly to make it heated evenly on both sides. After being heated, the ciba is not easy to deal with. The hot heat sticks to the fingers and burns them. The burned people hardly want to eat. But when I think the entrance is soft and sweet, I have to give in. Under the fire, Baba gradually expanded, and the skin bulged slightly, like a big steamed stuffed bun, and you're done. At this time, when the skin is broken, there will be a white gas rising, indicating that it is white inside, soft in the hand, and a sense of conquest rises in the heart. Don't be too impatient at this time, with free breath.

Specific practices:

Wash and steam glutinous rice.

Put yellow beeswax in tea oil, heat and melt it, and smear it on the surface of desktop, door panel, mortar, hammer and other utensils.

Put the glutinous rice in a stone mortar and beat it with a T-mallet. Glutinous rice is very sticky, usually two strong men come over and "fight" on the ground. In winter, you have to sweat with bare arms.

Muddle the glutinous rice and put it on the table. Take advantage of the heat to find a fist-sized rice ball, flatten it into a cake, and then press it with the door. Glutinous rice takes shape when it cools.

Ciba can be kept for a long time. If you put it in a big water tank, soak it in water and change it regularly, you can eat it until June and July.

Baked Ciba can be stuck with sugar, or it can be poured into Ciba, and the heat inside will dissolve the sugar into syrup. At this time, the taste of Zanba is very sweet. Sugar is a common white granulated sugar, and it is best to have local brown sugar chips. Ciba can also be wrapped with tofu brain (called moldy tofu in Xiangxi) and covered with a thin layer. If there is kitchen equipment, Ciba can also be fried, cut into pieces and cooked with sweet wine, each with its own flavor.

Sichuan-Sichuan's cold zanba is good in color, smell and taste. The glutinous rice is soft and sweet, and the entrance is cool and refreshing.

Ciba in Sichuan is usually the Mid-Autumn Festival. The remaining surplus bazin can be saved and cooked with eggs or mashed potatoes later, which is sweeter.

Production method:

1. Wash the glutinous rice clean, soak it in warm water for two or three hours, put it in a rice cooker after controlling the moisture, steam it over high fire, and then put the cooked rice in a stone nest. Make glutinous rice cakes and cover them with hot handkerchiefs.

2. Mix sesame powder, honey osmanthus, white sugar and edible pink pigment to make sesame candy. Then fry the soybeans and grind them into powder for later use.

3. After the rice cake is cooled on the chopping board, it is divided into two halves, and half of it is placed on the chopping board sprinkled with bean flour, spread out and spread into pieces, and evenly coated with "sand washing". The other half is cut into pieces of similar size and thickness, covered, and then sprinkled with sesame sugar on the noodles and cut into pieces. [Edit this paragraph] Ciba custom Ciba is a Spring Festival custom in southern China, which varies from place to place due to different nationalities. The "Ciba" in the twelfth lunar month is a major event of the year. The whole family was happy, and all relatives and neighbors came to help. Children know that the Chinese New Year is coming. In Yongshun County Records during the Republic of China, it was recorded that glutinous rice rolled into a full moon-like ball in a stone mortar, with the largest diameter of about five feet and the average size of about four inches, and the thickness ranged from three to eight points. The average ciba is only the size of a palm. Ciba with a diameter of five feet is used for special occasions such as ancestor worship.