Nian Baba [Hunan Linli Specialty]

What is Nian Baba? Authentic Hunan Linli specialty: Nianba

Content summary:Do you want to know what Nianba is? This article is a detailed introduction to the special product of Linli, Hunan Province - Nian Ba Ba. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Nian Ba Ba. The full text takes about 7 minutes to read, mainly including the basic introduction of Nian Ba Ba and its nutritional value? The production method of Nian Ba Ba, etc

Introduction to Nian Baba

Nian Baba is a traditional food in the border areas of Hunan, Hubei, and Guizhou.. It is made by processing, soaking, steaming various sticky grains such as glutinous rice, sorghum, buckwheat, millet, and glutinous corn, and then pounding the rice grains with a wooden hammer and making round cakes by hand. The locals call it Baba, because it is usually used as a New Year's commodity, so it is also called Nian Baba

Nutrient content (per 100 grams)

Cellulose (mg)=5300.00

Fat (mg)=2100.00

Protein (mg)=13000.00

Carbohydrates (mg)=5610.000

The protein in the bait block is mainly rice germ protein, and the composition of amino acids is relatively complete, making it easy for the human body to digest and absorb. The content of minerals, dietary fiber, and B vitamins (especially vitamin B1) is relatively high

Supplement energy: Contains carbohydrates and carbohydrates, which can quickly provide energy to the body

Method of making New Year's rice cake

Making rice cake, commonly known as making rice cake, is a grand event for Tujia farmers before the Spring Festival. Because making rice cakes is a physical activity, young and strong men go to each other's homes to help each other, which attracts young girls to come and watch. The ways in which each family grinds glutinous rice into balls are not the same. Some use pestles, some use wooden pestles, some use wooden hammers, and some use fine bamboo sticks to make handles and poke. Because the glutinous rice is too sticky, even though the weather in December is very cold, the young men have to take off their coats and go into battle naked. They are still sweating heavily. Those who are weak are often knocked down and flushed by the sticky Rice and vegetable roll, which makes the girls keep laughing. For those young men with strong strength and clean movements, the girls will cheer loudly, and some will even sing mountain songs as rewards. At this moment, the room was filled with laughter and joy, and people had already cast their fatigue and severe cold aside. The young men beat the glutinous rice into small balls, and the elderly people began to make Baba. They pulled the sticky Rice and vegetable roll into small lumps, put it into a wooden mold, and then knocked it out to form a round and large glutinous rice cake. Due to the different patterns carved inside the wooden mold, the flower shapes of the rice cakes made are different. The outer ring has various patterns such as circular lines, circular patterns, dot patterns, ten thousand character patterns, and intertwined patterns. In the middle, there are patterns such as longevity peach, peony, pomegranate, fairy monkey, double happiness, magpies playing in plum blossoms, and carp jumping over the dragon gate. Coupled with the crystal clear texture of glutinous rice raw materials, it is more of an exquisite and beautiful work of art than a New Year's rice cake that sets off the festive atmosphere

There are generally three sizes of rice cakes, and the ordinary rice cakes commonly used for consumption have a diameter of about two or three inches and a thickness of 1 centimeter. The larger ones have a diameter of about one foot, and the largest ones require three to five pounds or even more than ten pounds of glutinous rice. This type of rice cake is generally used for weddings and other festive occasions. When the rice cakes were almost finished, the skillful and skilled women who knew how to make them made several large cakes. This type of cake was called "Po Lang Ba", which symbolized the "bountiful harvest of the five grains" and showed the generosity of the Tujia people. There is also a legend about the origin of this type of cake. It is said that the ancestors of the Tujia people surnamed Tian had nine brothers and a younger sister, and the younger sister had a son-in-law after marrying. Due to their strong power, the emperor was worried that their dominance would affect the ruling position of the court, so he sent officers and soldiers to try to kill them all. When the officers and soldiers arrived on the 28th day of the twelfth lunar month, they were fighting rice cakes. The soldiers who came with great force quickly divided the rice cakes in the trough into several pieces and carried them up the mountain with a dustpan. After the soldiers left, several brothers returned home carrying the already hard and difficult to separate rice cakes. When eating, they had to cut them into small pieces with knives, burn them, and fry them. Later on, these nine brothers each lived in their own place and raised offspring. They did not forget the hardships of the past. In order to commemorate the event, they made several large cakes during the Chinese New Year to share. This habit was also inherited by their descendants and gradually became a custom. Later on, this type of rice cake was usually kept until the fifteenth day of the first lunar month, and some were even kept until the Qingming Festival before being eaten