Where is the specialty of shaking Baba?

Jiahe's "shaking rice cake" is similar to Korean "making cake", but the tools used are different. There is a kind of stone mortar with a height of about 50 cm and an inner diameter of about 30 cm in Jiahe rural area, that is, a stone trough for shaking glutinous rice. Matching the stone mortar is a miscellaneous wooden pestle with thick ends and thin middle, which is about 1.56 meters long. This mortar can pound fern roots and rice. Of course, its main function is to pound rice during the New Year. Steam glutinous rice into a rice bowl and put it in a stone mortar. Two strong men, one pounded with a wooden pestle (called "shaking" in Jiahe dialect) until the glutinous rice could no longer see the rice grains and could not stick to the stone mortar or pestle, and then "shook". At this time, put tea oil or cooked egg yolk on the palm of your hand, knead the shaken rice cake into a three-point thick cake, put it in a "big box" to dry, and soak it in straw gray water (tea oil is used by people who pay attention to it) to prevent mildew.

Ciba is made of grain, which contains a year's hard work and the joy of harvest, so it used to be a must for visiting relatives and friends in the New Year.

There are many ways to eat bazin. You can eat and bake it now, cut it into small pieces of fried brown sugar, or cut it into a square of one centimeter to dry and collect it. This kind of Xiaoding is fried into crispy bubbles, which is specially used for drinking camellia oleifera.