Freshly steamed rice cakes. [Photo/Nantong Daily]

On July 29, as the first light of dawn broke, Wang Jianmin, the fourth-generation artisan of the Linzi rice cake craft, donned his work clothes and entered the Laowanhe Rice Cake Shop, filled with the scent of rice, to start his new day.

Sifting flour, leveling, steaming, and sealing — each step intricately connected — this ancient craft, passed down for over 300 years, is deeply ingrained in Wang's memory. "Linzi rice cake is a pastry primarily made from glutinous rice and polished round-grained rice, and preserving traditional handicraft is its key characteristic," Wang said.

Freshly steamed rice cakes come out of the steamer, shining white like jade, with the aroma of rice and osmanthus blending together. When bitten, the outer layer is cloud-soft, while the inside offers a resilient texture. Wang said that this "soft exterior, tough interior" trait is the key to the 300-year-old craft.

As a proud representative of a centuries-old brand, Laowanhe not only fully preserves traditional manufacturing techniques but also provides a foundation for passing on these skills.

"We must preserve traditional craftsmanship, but since young people enjoy new flavors, we need to adapt to the times," said the craftsman. Wang and his son have created many new flavors together. "For example, new flavors like cheese and black rice have been developed, and in the future, we plan to introduce more products. This way, the old craftsmanship can integrate into modern life," he said.