Shigang rice cake. [Photo/WeChat account: ntwgx6]

The flavors of spring in Nantong, Jiangsu province, are enriched by the refreshing sweetness of Shigang rice cake, a traditional pastry that carries heartfelt spring blessings.

Originating from Shigang town in Tongzhou district, Shigang rice cake is a seasonal tea snack renowned for its distinctive peach-pink patterns. With a history dating back to the Qing Dynasty (1644-1911), this delicacy has been cherished for over 150 years. In 2020, its unique production technique was recognized as part of the fifth batch of Jiangsu's representative intangible cultural heritage projects.

Crafted from locally sourced late-harvest rice, which is ground into fine rice flour, the cake is filled with delicious ingredients such as osmanthus bean paste and black sesame sugar before being expertly steamed. Traditionally available from early March to early May, the rice cake's recognition as an intangible cultural heritage item has led to increased demand, extending its availability beyond the original season. Today, Shigang rice cake has become a beloved treat enjoyed throughout the year.

Local literati poetically praise the cake, highlighting its esteemed status with the phrase: "Nine steams and nine infusions, a long-standing tradition, a lingering taste in the water town". This phrase, while not literal, underscores the intricate and meticulous nature of its preparation. The "three-seven procedure" involves milling the rice seven times into fine white flour, soaking it for seven days and washing it seven times, ensuring a delicate and refined texture.

There are several delightful ways to savor Shigang rice cake:

Freshly steamed: Soft and filled with a luscious, flowing center, the cake is sweet yet not overpowering.

After cooling: It remains tender and chewy, offering a unique flavor.

With tea: When paired with green tea, it complements the flavors; with floral tea, it enhances the taste; and with black tea, it highlights the sweetness.