Rice flour is poured into a mold for Shigang cake. [Photo/Nantong Daily]

Shigang cake originated in ancient Shigang town, Nantong, East China's Jiangsu province, and is usually available in spring and around the Double Ninth Festival, which falls on Oct 4 this year.

A worker fills Shigang cakes with sesame paste. [Photo/Nantong Daily]

As a traditional Nantong delicacy, Shigang cake has been listed as one of the city's intangible cultural heritage items.

Steamed Shigang cakes printed with red patterns. [Photo/Nantong Daily]

The rice used to make Shigang cakes is usually harvested the previous year, making the Shigang cakes whiter and softer.

Nantong natives line up to buy Shigang cakes. [Photo/Nantong Daily]

Before they are ground into flour, the rice must be soaked in water for seven days and washed seven times.

Shigang cakes have various fillings, including jujube paste, mixed nuts, sesame paste, and sweetened bean paste.