Traveling back to 1977

Chapter 139 Making Ciba (sticky rice cakes)

When Chen Fan arrived at Zhang Sige's house, a group of people were busy cleaning stone mortars on the threshing floor.

To be precise, this thing is called a "mortar and pestle," which is a round stone mortar, though some are square. The stone inside is hollowed out to serve as a container, and it can be used to pound rice or make glutinous rice cakes.

When cleaning the mortar and pestle, first use cold water, then hot water, to ensure it is thoroughly cleaned. Then wipe it dry with a clean, dry cloth, and wait for the glutinous rice to be added.

Throughout the region south of the Yangtze River, including Guangdong, Guangxi, and Hainan, there is a custom of making glutinous rice cakes during the Lunar New Year.

After washing the glutinous rice, soak it in cold water overnight, then steam it in a steamer until cooked.

(Steamed rice in a steamer)

The steamed glutinous rice is lifted into the mortar and pestle, and then the process of pounding glutinous rice cakes can begin.

There were quite a few people who came to help today, but they were all members of the Zhang family. Five or six men were eager to try, each holding a wooden stick as thick as a fist and a meter long.

Chen Fan decisively kept a distance of more than 5 meters from them, waved goodbye from afar, and then quickly slipped into the house.

In the kitchen in the backyard, steam was rising from the steamers of two large pots, indicating that the glutinous rice was about to be cooked.

Seven or eight strong and healthy women stood to one side. They were all daughters-in-law of the Zhang family. Their task today was to start the fire, cook, and help make glutinous rice cakes.

A moment later, the lady of the house lifted the lid, picked up a little glutinous rice with her chopsticks and tasted it, then shouted loudly, "It's ready, it's ready to be taken off the heat."

Four or five people immediately rushed forward.

The two people carried a large bamboo basket, which they had laid a large white cloth inside, and placed it steadily on the table for support.

The other two used thick rags to cover the handles on the outside of the steamer, and with a "hey!" they lifted the huge bucket of glutinous rice and quickly placed it on the table.

Once the steam dissipated slightly, the steamer was tilted, and two other people used spatulas to scoop all the glutinous rice from the steamer into a bamboo sieve and onto a white cloth.

Only when there was not a single grain of rice left in the steamer did the two men carrying it back away.

The two people who had been holding the bamboo basket pulled together, tightened the white cloth, lifted the glutinous rice, and quickly walked outside.

Chen Fan ran ahead quickly, while Zhang Wenliang was already shouting, "Nuomi is here, rub some oil on her."

He then saw an old woman holding a small bowl and a small piece of cloth in her hand. She dipped some oil in the bowl and then evenly smeared it on the inner wall of the mortar.

With Chen Fan's experience as a Level 5 chef, he naturally understood that this was to prevent the glutinous rice from sticking to the stone wall.

With a few quick swipes, the oil was spread all over the stone wall. The two people who had been waiting nearby placed the glutinous rice on the edge of the mortar and pestle, and then carefully poured it in.

The damp cloth prevents the rice from sticking, ensuring that every grain of glutinous rice goes into the mortar and pestle.

At that moment, five burly men carrying wooden sticks walked over.

As usual, the old lady smeared a layer of oil on the end of the stick.

Then someone looked up and shouted, "Time to make glutinous rice cakes!"

The others around the mortar raised their sticks and shouted, "Roar, roar, roar!"

Then the five wooden sticks were raised high and brought together, and the person who shouted "Let's make glutinous rice cakes!" was the first to strike the rice with a pestle.

(Making glutinous rice cakes)

Poke it once, and shout, "Hiazole, hiazole, hiazole..."

As soon as the sound ended, the wooden stick rose, and then the person moving clockwise shouted, and at the same time the wooden stick fell down.

Sometimes they would stay in one spot and pound, and sometimes they would walk around the mortar and pestle, pounding as they went.

This process was repeated, one stick after another, until the distinct grains of glutinous rice were pounded into a paste.

If any glutinous rice sticks to the stone wall, the person in charge will shout "Rise!"

The four wooden sticks were then driven down together, and then forcefully lifted upwards, raising the glutinous rice cake into the air. The old woman continued to smear oil onto the stone wall. As the glutinous rice became increasingly sticky, the wooden sticks were covered with glutinous rice paste. At this point, she would rub the wooden sticks together to scrape the glutinous rice off.

Those who are tired can take the opportunity to step down and rest, allowing others to take their place.

The dough was pounded until no whole grains of glutinous rice were visible before it was lifted out and placed on an oiled cutting board.

Next comes the final step in making glutinous rice cakes: the final step of the process.

There are two ways to make glutinous rice cakes: one is to make large glutinous rice cakes, and the other is to make small glutinous rice cake pancakes.

The large ones are made by spreading the glutinous rice cakes into a large pancake about 40 to 50 centimeters in diameter and about 7 or 8 centimeters thick, while the small ones are small pancakes the size of a palm, only two centimeters thick, or even thinner.

After spreading the dough out, apply oil to the surface to prevent the glutinous rice cake from cracking.

Then it can be placed on a cutting board covered with a white cloth to cool and solidify.

Once the glutinous rice cake has solidified, it can be soaked in water to retain its moisture, allowing you to enjoy it until the following summer.

Chen Fan stood by and watched, thoroughly enjoying the spectacle.

Thirty or forty years later, glutinous rice cakes have almost all become industrial products. After the glutinous rice is steamed, it is poured into a mixer and stirred into a paste. At the same time, various additives to extend the shelf life are added to it. Then, it is cut by machine, pressed into shape by mold, and then put into cold storage to freeze solid. After that, it is cut, packaged and shipped out.

The front end consists of "new-age livestreamers" dressed in ethnic or old-fashioned clothing, enthusiastically promoting their products in front of a dozen or so mobile phones in the livestream room.

"Our glutinous rice cakes are all handmade, which is very time-consuming and labor-intensive, and they contain no additives..."

Just like "tea made by a master", several tons can be processed by hand in a day.

After making one pot, they made another. After making two pots of glutinous rice cakes, there was still a lump of glutinous rice paste left. Instead of using it, they pinched it into fist-sized balls and distributed them to everyone.

Those who prefer a more refined approach will serve it in a small bowl and savor it slowly and deliberately with chopsticks.

But most people just eat it directly in their hands. In addition, they also prepared side dishes such as Grandma's Vegetables, Stir-fried Diced Meat with Pickled Peppers, Pickled Radishes, and Sauerkraut.

Chen Fan's way of eating is unique. He spreads out the glutinous rice ball, piles the side dishes in the middle, wraps it up, and takes a bite. The satisfaction is a different kind of feeling from eating a big meal.

Seeing his expression, Zhang Wenliang couldn't help but laugh and said, "Are you eating steamed buns?"

Chen Fan laughed heartily, "But it does taste really good, why don't you give it a try?"

Zhang Wenliang followed his example, wrapped the glutinous rice ball with vegetables, took a bite, and immediately beamed with joy.

Seeing how they ate, everyone couldn't help but laugh, yet they couldn't resist trying to imitate them.

Just then, a man walked into the house and said loudly, "Old Ninth, the butcher is here, go and greet him quickly."

The Zhang brothers immediately headed outside, finishing their glutinous rice cakes in just a few bites.

Chen Fan waved to the elderly woman and the Zhang family and followed closely behind them.

Their homes were not far apart, and they soon arrived at Zhang Laojiu's house.

With so many people in the Zhang family, and their ages not being too different, they were naturally not blood brothers, but cousins. There were probably three or four of them of the same age, so Zhang Lao Jiu looked not much younger than Zhang Wenliang.

The butcher who came today was not Master Zhu, but his two apprentices. Without their master present, these two apprentices, who had already completed their training, sat calmly in their chairs, drinking tea, smoking, and exchanging pleasantries with the Zhang brothers.

When they saw Chen Fan, their eyes lit up. One of them smiled and said, "Master Chen, my master is still waiting for you to come over."

Chen Fan then remembered.

Oh right, Master Zhu invited him to have drinks together at noon today, but I also promised Zhang Wenliang to cook a few dishes for me. What should I do?
Zhang Wenliang also realized what was happening and leaned close to Chen Fan, whispering, "If you have an appointment with Master Zhu, then go ahead first."

Chen Fan gave an embarrassed wry smile, "I've been so busy these past few days that I completely forgot about it."

After a pause, he added, "It's okay, it's only a little past 8 o'clock. Anyway, slaughtering the pig will be quick. After the pig is slaughtered, I'll prepare it for you before we go over."

(End of this chapter)