Anshun Steamed Rice Cake: A Must-Try Traditional Dessert from Guizhou
When steam rises gently from a small wooden steamer and the air fills with the warm aroma of glutinous rice and brown sugar, the vendor skillfully “pushes” the steamed rice cake into a bowl — this is Chongchong Gao, a sweet treat that seems to sing with every puff of steam. Watching the pale yellow rice cake tremble slightly in brown sugar syrup, then tasting its soft texture and rich sweetness, you can almost hear the nostalgic street calls echoing through the old town of Anshun.
1. Origin and History
Anshun Steamed Rice Cake has been enjoyed for over a century. It was first sold by street vendors carrying shoulder poles, walking through the alleys of Anshun. The name “Chongchong Gao” (冲冲糕) comes from the way the steamed rice cake is “pushed out” of the steamer with a burst of steam. This humble snack has witnessed the changes in Anshun’s street life and remains a cherished memory for generations of locals.
2. Cultural Significance
For the people of Anshun, Chongchong Gao represents the sweetness of childhood. Whenever the hiss of steam echoed through the streets, children would run toward the sound, eagerly waiting for a bowl. This dessert carries the collective memories of three generations, linking the city’s past and present — a living fossil of Anshun’s traditional food culture.
3. Ingredients and Features
The perfect Anshun Steamed Rice Cake uses a mix of local high-quality glutinous rice and regular rice, soaked and ground into a fine powder. The brown sugar should be traditionally made in Guizhou, giving off a light caramel aroma. Toppings such as sesame seeds, crushed peanuts, and rose sugar add delightful layers of flavor and texture.
4. Preparation Process
The rice powder is first placed into a small wooden steamer and steamed for about one minute. When the cake is cooked through, it is “pushed out” from the bottom of the steamer into a bowl of brown sugar syrup. Finally, it’s sprinkled with toppings. The entire process is fast, smooth, and mesmerizing to watch.
5. Flavor and Texture
The rice cake is soft, smooth, and melts in your mouth, with a gentle rice fragrance. The brown sugar syrup is sweet but not cloying, perfectly balanced. The crisp peanuts and sesame contrast beautifully with the tender rice cake, while the rose sugar leaves a lingering floral aroma on your palate.
6. How to Eat
The most authentic way is to take a spoonful of brown sugar syrup and a piece of rice cake together. Locals often pair it with a bowl of refreshing mung bean soup to balance the sweetness. Some also add chopped walnuts for a richer flavor.
7. Where to Try
You can find authentic Anshun Steamed Rice Cake at “Gufu Street Old Brand” (¥6–12 per bowl) or “Rulin Road Snack Stalls” (¥5–10 per bowl). Visit in the afternoon for a relaxing local tea-time experience. When ordering, you can say “Yao wan Chongchong Gao, tang shui duo dian” (“A bowl of Chongchong Gao, extra syrup please”).
8. Travel Tips
The English name “Anshun Steamed Rice Cake” is widely understood. Be careful — it’s served hot, so let it cool slightly before eating. If you enjoy more texture, ask for extra peanuts and sesame seeds. For the best taste, eat it within three minutes after serving.
9. Easy Home Version
At home, you can use small teacups instead of wooden steamers and steam the rice powder in a regular pot. Make the syrup by boiling brown sugar with a few slices of ginger for aroma. Even without traditional tools, you can still enjoy the charm of this classic dessert.
Come stroll through the old streets of Anshun and discover this “singing dessert.” As the steam rises and the sweet scent of brown sugar fills the air, let the soft rice cake melt in your mouth and transport you back in time. In a world chasing novelty, it’s often the simplest, time-honored flavors that touch the heart the most.
