Ci­fan­gao or rice cake

China Daily (Canada) - - SHANGHAI -

The ci­fan­gao is usu­ally served as a palm­sized square and is made with reg­u­lar rice, though lo­cal chefs rec­om­mend us­ing cooked rice that has been left overnight, claim­ing that it can then bet­ter ab­sorb fla­vors when it is deep-fried the next day. How­ever, oth­ers have ar­gued that this the­ory was ac­tu­ally cre­ated dur­ing the tougher times when the city’s shrewd house­wives were look­ing for an ex­cuse to re­use left­over rice from pre­vi­ous meals.

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