The rice cake is made of 70 percent coarse glutinous rice and 30 percent sticky rice mixed with sugar and steam in a steamer.
The beancurd is cut three cm long and 0.5 cm thick, then baked on a barbed wire above a sawdust-burning brazier after being soaked in marinade.
Wan'er cake takes its name from its resemblance to a little bowl and an ear ('er').
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