Nian gao

Basic Introduction to Rogang Nian Gao LichiRogang Nian Gao Lichi refers to the Nian Gao variety of lichi produced in the Rogang District, Guangzhou City, Guangdong Province. The Nian Gao lichi from Rogang is acclaimed as the premier product of the Lingnan region. It is known for its large size, bright red and attractive skin, thin peel with thick flesh and a small seed, tender and smooth texture, sweet and juicy flavor, and excellent taste. Alongside the Guiwei variety from Rogang and the Guilv variety from Zengcheng, it is celebrated as one of the "Three Lichi Kings," and is a prestigious product well-known in Hong Kong, Macau, and Southeast Asian regions. In 2011, it was granted protection as a Geographical Indication Product in China. Nutritional ValueThe flesh of the lichi contains glucose, sucrose, proteins, fats, carotene, vitamins B1, B2, and C, folic acid, citric acid, malic acid, calcium, phosphorus, iron, arginine, tryptophan, and other components. Product CharacteristicsThe Rogang Nian Gao lichi is large, with a bright red and attractive skin, a thin peel, thick flesh, a small seed, a tender and smooth texture, sweet and juicy flavor, and an excellent taste. On average, each fruit weighs over 25 grams, and…

During the Spring Festival, many regions in our country have a tradition of eating rice cakes, also known as "yearly cakes" or "nian gao," which sounds similar to "prosperity year by year," symbolizing that people's work and life improve with each passing year. Rice cakes, as a food item, have a long history in China. In 1974, archaeologists discovered rice seeds at the Hemudu Neolithic site in Yuyao, Zhejiang, indicating that our ancestors began planting rice as early as seven thousand years ago. The Han people had various names for rice cakes, such as "rice cake," "glutinous rice ball," and "sticky cake." The process of making rice cakes evolved from using whole grains to using ground rice flour. The sixth-century recipe book "Shi Ci" describes the method of making New Year's cake called "white cocoon sugar": "Cook glutinous rice until it is thoroughly cooked, then while still hot, pound it into a sticky mass in a clean mortar and pestle, ensuring there are no remaining grains of rice...". After pounding, the glutinous rice is cut into pieces the size of peach kernels, dried, fried, and coated with sugar before being consumed. The method of grinding rice into flour to make…