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Xiangxi glutinous rice cakes are a distinctive traditional delicacy of the Miao and Tujia ethnic groups in Hunan Xiangxi. Made primarily from glutinous rice, they are repeatedly pounded in a stone trough. Production typically centres around the final month of the lunar calendar, reflecting the folk tradition of ‘pounding Ciba on the twenty-eighth day’. During preparation, steamed glutinous rice is placed upon a stone slab. Two men take turns pounding it with large wooden mallets until it becomes pulpy. Women then manually shape and press the mixture into round cakes ranging from 4 inches to 1 foot 5 inches in diameter. The finished rice cakes are coated with beeswax or tea oil to prevent sticking. (Baidu Baike) | Xiangxi glutinous rice cakes are a distinctive traditional delicacy of the Miao and Tujia ethnic groups in Hunan Xiangxi. Made primarily from glutinous rice, they are repeatedly pounded in a stone trough. Production typically centres around the final month of the lunar calendar, reflecting the folk tradition of ‘pounding Ciba on the twenty-eighth day’. During preparation, steamed glutinous rice is placed upon a stone slab. Two men take turns pounding it with large wooden mallets until it becomes pulpy. Women then manually shape and press the mixture into round cakes ranging from 4 inches to 1 foot 5 inches in diameter. The finished rice cakes are coated with beeswax or tea oil to prevent sticking. (Baidu Baike) | ||
| − | ====The Origin of Ciba==== | + | ====2. The Origin of Ciba==== |
It is said that over two thousand years ago, during the Spring and Autumn and Warring States periods, an ancient custom emerged to commemorate Wu Zixu, the general who defended the state of Chu. When Wu Zixu constructed the city walls, he had large quantities of glutinous rice steamed, pressed into bricks, and left to cool. These served as the foundation stones for the walls while also providing stored grain for times of famine. Later, in years of bountiful harvest, people would fashion glutinous rice into rice cakes resembling these bricks to honour his story, thus perpetuating the tradition of making Ciba. (Hunan Education News) | It is said that over two thousand years ago, during the Spring and Autumn and Warring States periods, an ancient custom emerged to commemorate Wu Zixu, the general who defended the state of Chu. When Wu Zixu constructed the city walls, he had large quantities of glutinous rice steamed, pressed into bricks, and left to cool. These served as the foundation stones for the walls while also providing stored grain for times of famine. Later, in years of bountiful harvest, people would fashion glutinous rice into rice cakes resembling these bricks to honour his story, thus perpetuating the tradition of making Ciba. (Hunan Education News) | ||
| − | ====The Methods of Making Ciba==== | + | ====3. The Methods of Making Ciba==== |
First, you should determine the types of glutinous rice, then use a sieve to remove any chaff, weed seeds, and other impurities. The day before pounding the rice cakes, you should wash the selected glutinous rice thoroughly with well water (or mountain spring water), then soak it in well water for a full day and drain the rice in the next day. Once drained, the rice is placed in a steamer basket and steamed using the same method as for regular rice. The steamed glutinous rice is then transferred to a rice-pounding trough. Participants use rice-pounding mallets to thoroughly pound the rice, preventing it from spilling out of the trough during the pounding process. | First, you should determine the types of glutinous rice, then use a sieve to remove any chaff, weed seeds, and other impurities. The day before pounding the rice cakes, you should wash the selected glutinous rice thoroughly with well water (or mountain spring water), then soak it in well water for a full day and drain the rice in the next day. Once drained, the rice is placed in a steamer basket and steamed using the same method as for regular rice. The steamed glutinous rice is then transferred to a rice-pounding trough. Participants use rice-pounding mallets to thoroughly pound the rice, preventing it from spilling out of the trough during the pounding process. | ||
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Pounding the rice cake is open to all, regardless of age or gender, provided one possesses sufficient strength. Pounding can be done by two, three, or even four people working together, ultimately transforming the glutinous rice into a thick paste. Once pounded, the rice paste is rotated within the mortar using the wooden pounding mallet to adhere it to the tool before removal. “Out” is the local dialect term for this shaping stage. For instance, the pounded paste is pinched into a round lump with both hands, then twisted and snapped. Two slabs of stone or wood, coated with beeswax and vegetable oil (to prevent sticking), are used. The pinched balls are placed on one slab, covered with the other, and then trodden upon, typically by children. This is because children are lighter and enjoy the commotion. Thus, a flat, round rice cake is born. (Zhou Jianhua, 2013, 46-49) | Pounding the rice cake is open to all, regardless of age or gender, provided one possesses sufficient strength. Pounding can be done by two, three, or even four people working together, ultimately transforming the glutinous rice into a thick paste. Once pounded, the rice paste is rotated within the mortar using the wooden pounding mallet to adhere it to the tool before removal. “Out” is the local dialect term for this shaping stage. For instance, the pounded paste is pinched into a round lump with both hands, then twisted and snapped. Two slabs of stone or wood, coated with beeswax and vegetable oil (to prevent sticking), are used. The pinched balls are placed on one slab, covered with the other, and then trodden upon, typically by children. This is because children are lighter and enjoy the commotion. Thus, a flat, round rice cake is born. (Zhou Jianhua, 2013, 46-49) | ||
| − | ====The Way to Cook Ciba==== | + | ====4. The Way to Cook Ciba==== |
One method involves roasting, much like roasting sweet potatoes, served with sugar or vegetables; in the Longtan area of Hunan province, steaming hot glutinous rice cakes are often wrapped around cold smoked meat, yielding a fragrant, succulent yet non-greasy flavour. Typically, the cakes are roasted over an open flame until charred and aromatic, then sprinkled with white sugar for added sweetness. | One method involves roasting, much like roasting sweet potatoes, served with sugar or vegetables; in the Longtan area of Hunan province, steaming hot glutinous rice cakes are often wrapped around cold smoked meat, yielding a fragrant, succulent yet non-greasy flavour. Typically, the cakes are roasted over an open flame until charred and aromatic, then sprinkled with white sugar for added sweetness. | ||
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Fifth method: steaming or boiling to create “water-soaked rice cakes” or “steamed rice balls”. (Wu Chuanyi, Zhu Jiying, 2001, 39-40) | Fifth method: steaming or boiling to create “water-soaked rice cakes” or “steamed rice balls”. (Wu Chuanyi, Zhu Jiying, 2001, 39-40) | ||
| − | ====The Culture of Ciba==== | + | ====5. The Culture of Ciba==== |
The perfectly round shape of glutinous rice cakes not only symbolizes the cherished meaning of reunion, but also reflects the Tujia people’s deep affection for life. As a significant intangible cultural heritage, glutinous rice cake culture is receiving unprecedented attention and protection. Numerous regions are systematically documenting and cataloguing traditional techniques such as “pounding rice cakes”, actively pursuing designation as intangible cultural heritage at various levels. Beyond being a distinctive delicacy, it has become a core element of ethnic cultural tourism experiences, drawing visitors to participate in the pounding process and immerse themselves in the allure of Tujia culture. | The perfectly round shape of glutinous rice cakes not only symbolizes the cherished meaning of reunion, but also reflects the Tujia people’s deep affection for life. As a significant intangible cultural heritage, glutinous rice cake culture is receiving unprecedented attention and protection. Numerous regions are systematically documenting and cataloguing traditional techniques such as “pounding rice cakes”, actively pursuing designation as intangible cultural heritage at various levels. Beyond being a distinctive delicacy, it has become a core element of ethnic cultural tourism experiences, drawing visitors to participate in the pounding process and immerse themselves in the allure of Tujia culture. | ||
| − | ====The Development of Ciba in Modern==== | + | ====6. The Development of Ciba in Modern==== |
While preserving the tradition of home-based craftsmanship, the large-scale, industrialized production of glutinous rice cakes has flourished in Tujia-inhabited areas. Numerous villages and towns have established food companies or village-owned processing factories, introducing mechanized equipment to assist with pounding and shaping. This approach enhances efficiency and ensures hygiene standards, whilst preserving the traditional flavor to the greatest extent possible. The sales channels for Ciba have expanded beyond traditional market stalls to include online livestreaming. Numerous locals now sell their homemade Ciba nationwide through livestreaming platforms, enabling Xiangxi natives living far from home to savor the taste of their homeland. | While preserving the tradition of home-based craftsmanship, the large-scale, industrialized production of glutinous rice cakes has flourished in Tujia-inhabited areas. Numerous villages and towns have established food companies or village-owned processing factories, introducing mechanized equipment to assist with pounding and shaping. This approach enhances efficiency and ensures hygiene standards, whilst preserving the traditional flavor to the greatest extent possible. The sales channels for Ciba have expanded beyond traditional market stalls to include online livestreaming. Numerous locals now sell their homemade Ciba nationwide through livestreaming platforms, enabling Xiangxi natives living far from home to savor the taste of their homeland. | ||
Latest revision as of 05:42, 29 December 2025
I'm a graduate in Hunan Normal University majoring in English Translation named Peng Xiangru. I majored in translation during my postgraduate study and I'm very interested in translation. I've studied English-Chinese translation, literary translation and non-literary translation. I passed the test of English majors level 4 and got excellent in this examination.
Final Exam Paper
Xiangxi Ciba (glutinous rice cake)
1. Brief Introduction of Ciba
Xiangxi glutinous rice cakes are a distinctive traditional delicacy of the Miao and Tujia ethnic groups in Hunan Xiangxi. Made primarily from glutinous rice, they are repeatedly pounded in a stone trough. Production typically centres around the final month of the lunar calendar, reflecting the folk tradition of ‘pounding Ciba on the twenty-eighth day’. During preparation, steamed glutinous rice is placed upon a stone slab. Two men take turns pounding it with large wooden mallets until it becomes pulpy. Women then manually shape and press the mixture into round cakes ranging from 4 inches to 1 foot 5 inches in diameter. The finished rice cakes are coated with beeswax or tea oil to prevent sticking. (Baidu Baike)
2. The Origin of Ciba
It is said that over two thousand years ago, during the Spring and Autumn and Warring States periods, an ancient custom emerged to commemorate Wu Zixu, the general who defended the state of Chu. When Wu Zixu constructed the city walls, he had large quantities of glutinous rice steamed, pressed into bricks, and left to cool. These served as the foundation stones for the walls while also providing stored grain for times of famine. Later, in years of bountiful harvest, people would fashion glutinous rice into rice cakes resembling these bricks to honour his story, thus perpetuating the tradition of making Ciba. (Hunan Education News)
3. The Methods of Making Ciba
First, you should determine the types of glutinous rice, then use a sieve to remove any chaff, weed seeds, and other impurities. The day before pounding the rice cakes, you should wash the selected glutinous rice thoroughly with well water (or mountain spring water), then soak it in well water for a full day and drain the rice in the next day. Once drained, the rice is placed in a steamer basket and steamed using the same method as for regular rice. The steamed glutinous rice is then transferred to a rice-pounding trough. Participants use rice-pounding mallets to thoroughly pound the rice, preventing it from spilling out of the trough during the pounding process.
Pounding the rice cake is open to all, regardless of age or gender, provided one possesses sufficient strength. Pounding can be done by two, three, or even four people working together, ultimately transforming the glutinous rice into a thick paste. Once pounded, the rice paste is rotated within the mortar using the wooden pounding mallet to adhere it to the tool before removal. “Out” is the local dialect term for this shaping stage. For instance, the pounded paste is pinched into a round lump with both hands, then twisted and snapped. Two slabs of stone or wood, coated with beeswax and vegetable oil (to prevent sticking), are used. The pinched balls are placed on one slab, covered with the other, and then trodden upon, typically by children. This is because children are lighter and enjoy the commotion. Thus, a flat, round rice cake is born. (Zhou Jianhua, 2013, 46-49)
4. The Way to Cook Ciba
One method involves roasting, much like roasting sweet potatoes, served with sugar or vegetables; in the Longtan area of Hunan province, steaming hot glutinous rice cakes are often wrapped around cold smoked meat, yielding a fragrant, succulent yet non-greasy flavour. Typically, the cakes are roasted over an open flame until charred and aromatic, then sprinkled with white sugar for added sweetness.
Second, boiling: cut the rice cakes into 2cm cubes and simmer with Chinese cabbage stalks, seasoned with oil, salt, spring onions, and pepper for a refreshing, non-greasy dish. Alternatively, boil with sweet rice wine and granulated sugar.
Third, pan-frying, which includes vegetable-fried, sugar-fried, and plain-fried varieties: Heat a small amount of oil in a pan. Once hot, slide the rice cakes along the edge of the pan and fry until both sides are golden brown.
Fourth method: deep-frying;
Fifth method: steaming or boiling to create “water-soaked rice cakes” or “steamed rice balls”. (Wu Chuanyi, Zhu Jiying, 2001, 39-40)
5. The Culture of Ciba
The perfectly round shape of glutinous rice cakes not only symbolizes the cherished meaning of reunion, but also reflects the Tujia people’s deep affection for life. As a significant intangible cultural heritage, glutinous rice cake culture is receiving unprecedented attention and protection. Numerous regions are systematically documenting and cataloguing traditional techniques such as “pounding rice cakes”, actively pursuing designation as intangible cultural heritage at various levels. Beyond being a distinctive delicacy, it has become a core element of ethnic cultural tourism experiences, drawing visitors to participate in the pounding process and immerse themselves in the allure of Tujia culture.
6. The Development of Ciba in Modern
While preserving the tradition of home-based craftsmanship, the large-scale, industrialized production of glutinous rice cakes has flourished in Tujia-inhabited areas. Numerous villages and towns have established food companies or village-owned processing factories, introducing mechanized equipment to assist with pounding and shaping. This approach enhances efficiency and ensures hygiene standards, whilst preserving the traditional flavor to the greatest extent possible. The sales channels for Ciba have expanded beyond traditional market stalls to include online livestreaming. Numerous locals now sell their homemade Ciba nationwide through livestreaming platforms, enabling Xiangxi natives living far from home to savor the taste of their homeland.
Terms and Expressions
Bacao (stone trough) 粑槽
Bachui (wooden pounding mallet) 粑槌
Ciba (glutinous rice cake) 糍粑
Wu Zixu (a patriotic general of the State of Chu) 伍子胥
Larou (Chinese smoked meat) 腊肉
fire tongs 火钳
livestreaming e-commerce 直播带货
intangible cultural heritage 非物质文化遗产
Questions
1. Which ethnic minorities in Xiangxi are known for their glutinous rice cakes?
2. What is the primary ingredient of glutinous rice cakes?
3. What is the origin of glutinous rice cakes?
4. What are essential tools to pounding Ciba?
5. Except for the symbols of “reunion” and “completeness” mentioned in the article, what other cultural or philosophical meanings might the “circle” embody within Tujia culture, and indeed within broader Chinese culture?
6. The sale of glutinous rice cakes through live-streamed commerce represents a fusion of tradition and modernity. Does this practice serve more to “preserve” or “dilute” traditional culture? And why?
Reference
[2] Hunan Education News
[3] Wu Chuanyi, Zhu Jiying, The Rice Cake Eating Customs of the Xiangxi People [J]. Journal of Huaihua Teachers College, 2001, 39-40
[4] Zhou Jianhua. The Birth of a Rice Cake: Miao Folkways in Xiangxi (Series IV) [J]. Chinese Ethnicities, 2013, (04): 46-49.
湘西糍粑
一、简介
湘西糍粑是湘西苗族土家族特色传统美食，以糯米为主料经石槽反复杵打制成。该食品多集中于农历腊月末制作，有“二十八，打粑粑”的民俗传统。制作时需将蒸熟的糯米置于岩盘上，由两名男子持木棰交替捶打至糜烂状，再由女性手工塑形压制成直径4寸至1尺5的圆饼，成品需用蜂蜡或茶油防粘。（百度百科）
二、糍粑的起源
据说是两千多年前，春秋战国时期的人们为纪念守卫楚国的将军伍子胥衍生而来的一个古老习俗。伍子胥建城时，将大量糯米蒸熟压成砖块放凉，作为城墙的基石，也储存好了备荒粮。后来每到丰年，人们就用糯米制成城砖一样的糍粑来以此纪念他，打糍粑的习俗就此延续下去。（湖南教育新闻网）
三、糍粑的制作方法
首先确定糯米的品种，然后用筛子把里面的谷蒂、稗子等挑出来。在打糍粑的前一天用井水（山泉）把选好的糯米洗干净，然后再用井水浸泡一天，次日把米滤干。米滤干后即可上甑，蒸的方法与平时蒸饭相同。把蒸好的糯米饭放进粑槽，参加打糍粑的人用粑槌把糯米饭捶烂，以免在打的时候米饭挤出粑槽。
打糍粑不分男女老少，只要有力气谁都可以上。打的形式有两人打、三人打甚至四人打，最后把糯米饭打成稠状。打好以后用粑槌在粑槽内转动使之附在粑槌上然后拿出。“出”是本地方言，就是糍粑成型的一个步骤。比如说用双手把打好的糍粑掐成一个圆坨状，再拧断。用两块石板或木板，上面擦些蜂蜡和植物油（防止粘板），然后把掐成的圆坨放在板上，再用另一块板盖上，就可以在上面踩了，一般都是让小孩在上面踩。一是小孩较轻，二是小孩爱热闹。这样，一个扁圆的糍粑就诞生了。（周建华，2013, 46-49）
四、糍粑的食用方法
一烧烤，如烤红薯一样，佐以糖或菜；龙潭地区常以烤糍粑趁热裹冷腊肉，味道香而流油不腻；一般是将糍粑用火钳架在烤炉上烤至焦香，再撒上白糖增加甜味。
二煮，将粑切成2厘米方粒，与白菜苔煮，佐以油盐葱椒，清爽不腻；此外可与甜酒、沙糖共煮。
三煎，其中又有菜煎、糖煎、白煎三种；将锅中放入少量的油，待油温升高后，将糍粑沿锅边滑入锅中，煎至两面焦黄即可食用。
四为油炸；
五为水潦或蒸而马打滚等。（吴传仪,朱吉英，2001，39-40）
五、文化内涵
糍粑圆圆的外形不仅象征着团圆的美好含义，也展现出了湘西土家族人民对生活的热爱，糍粑文化作为重要的非物质文化遗产，受到前所未有的重视与保护。许多地区正系统性地对“打糍粑”等传统技艺进行记录、整理，并积极申报各级非遗项目。它不仅是特色美食，更成为民族文化旅游体验的核心项目，吸引游客亲身参与捶打，感受土家文化的魅力。
六、近代发展
在保留家庭手工制作的同时，糍粑规模化、产业化的生产模式在土家族聚居区蓬勃发展。许多村镇成立了食品公司或村集体加工厂，引入机械化设备辅助捶打、成型环节，在提升效率、保证卫生的同时，最大程度保留了传统风味。糍粑的销售方式也从传统的集市售卖扩大到了线上直播销售，不少当地人通过线上直播卖货将自家制作的糍粑销售到全国各地，让各位远在他乡的湘西游子都能品尝到家乡的味道。
术语与表达
粑槽 Bacao (stone trough)
粑槌 Bachui (wooden pounding mallet)
糍粑 Ciba (glutinous rice cake)
伍子胥 Wu Zixu (a patriotic general of the State of Chu)
腊肉 Larou (Chinese smoked meat)
火钳 fire tongs
直播带货 livestreaming e-commerce
非物质文化遗产 intangible cultural heritage
问题
1.湘西糍粑是哪几个少数民族的特色美食？
2.糍粑的主要原材料是什么？
3.糍粑起源于什么？
4.打糍粑必不可少的工具是什么？
5.除了文章中提到的“团圆”和“圆满”的象征，你认为“圆形”在土家族乃至更广泛的中国文化中，还可能承载哪些文化或哲学含义？
6.通过直播带货销售糍粑，这种传统与现代的结合，更多的是对传统文化的“保护”还是“稀释”？为什么？
参考文献
[1] 百度百科
[2] 湖南教育新闻网
[3] 吴传仪,朱吉英. 湘西人的食粑习俗[J]. 怀化师专学报, 2001, (06): 39-40
[4] 周建华. 湘西苗家(系列之四)一个糍粑的诞生[J]. 中国民族, 2013, (04): 46-49.