Fried rice cake is a popular Han snack in Neijiang. The production method is to soak glutinous rice until it is soft and steamed, then knead the glutinous rice into fist-sized balls and wrap them with bean paste. Bean paste takes mung beans as the main raw material. Add salt and pepper to taste. Then, press the dumplings into cakes, and then put them in a boiling oil pan to fry until golden brown. It is characterized by crispy outside and soft inside, oily but not greasy, chewy and fragrant.

History and culture

Neijiang fried rice cake originated from Banqiao, Banmu Town, Neijiang. It is said that in 19 16, when Zhu De led the national defense forces out of Sichuan and passed through Jiumu Town, everyone was looking for food to satisfy their hunger because of the insufficient food supply. At this time, someone brought local snacks to Zhu De. This was the first time that Zhu De ate Banqiao Fried Bars, and it was memorable from then on. After more than half a century-1960, when Zhu De visited Longchang, Sichuan, he specially asked someone to buy Banqiao fried rice cakes. Therefore, after the story of Marshal Zhu De eating fried pork chops in Neijiang twice spread among the people, someone named him "Zhu De pork chops".

working methods

Fried rice cakes are very popular snacks in Neijiang. The production method is to soak glutinous rice until it is soft and steamed, then knead the glutinous rice into fist-sized balls and wrap them with bean paste. Bean paste takes mung beans as the main raw material. Add salt and pepper to taste. Then, press the dumplings into cakes, and then put them in a boiling oil pan to fry until golden brown.