What is the difference between ciba and nian gao? Read this and you will understand

Many people know nian gao. Especially recently, as a dish that has become increasingly popular in hot pot. Ciba may not be quite as famous. Although many people are hopelessly confused about these two things. So, is ciba nian gao? What is the difference between ciba and nian gao? Anyone interested should take a look.

The difference between ciba and nian gao

1. Ciba and nian gao are made differently

Nian gao and ciba are made in different ways. Everyone has probably heard of pounding nian gao. Nian gao mainly relies on pounding. Generally, raw rice is ground into powder with a stone mill, mixed with water into a dough, and then pounded in a vat. But nowadays it is all pounded with electric machines, which is faster and better. After pounding, it is shaped with molds and then either fried or steamed. This is common in the south. The deep-fried kind is sometimes also called sanzi. In fact, in some places (such as Hubei, southeastern Hunan and Jiangxi), both of these foods are also called nian gao, because nian gao used to be called “nian gao” (sticky cake), and ciba is indeed “sticky.”

Ciba is made by steaming rice into cooked rice, then while it is still hot putting it into a stone mortar and pounding it until no grains of rice can be seen, then kneading it by hand into finished ciba shaped like a bamboo hat. Or into strips.

2. The utensils needed for making them are different

Making ciba requires a key utensil, namely a stone mortar. The glutinous rice needs to be soaked in water and then poured into the stone mortar and pounded until it becomes gluey. This is the key utensil for making ciba. Ciba made with a stone mortar has a slightly rougher texture than nian gao.

3. Ciba and nian gao are made from different ingredients

Ciba and nian gao are both foods made from glutinous rice. But there are still subtle differences in the raw materials. Ciba is made directly from whole glutinous rice. Or some japonica rice is mixed in, depending on whether you prefer it soft or firm. The more glutinous rice, the softer the texture. Nian gao, on the other hand, is mostly made from glutinous rice flour, so its texture is finer. Or raw rice is pounded and ground. When nian gao goes into the pot, it is glutinous rice flour, while when ciba goes into the stone mortar, it is glutinous rice. And one kind of ciba is even made from potatoes.

4. The regions where nian gao and ciba are eaten differ somewhat

Nian gao is a traditional food of the Chinese nation, eaten in both the north and the south. Japan also has a tradition of eating nian gao. Ciba, however, is a food unique to the south, found in Guizhou, Chongqing, Sichuan, Jiangxi, Hunan, Fujian, Hubei, Guangdong, Guangxi, Shaanxi and other provinces and cities. When I was little, ciba was my favorite. Coated with plenty of red bean paste powder, it was delicious.

Alright, the above is the difference between ciba and nian gao brought to you by the Tuliu.com editor. In fact, whether nian gao or ciba, both are traditional Chinese foods, and both are very delicious. You can try them all.