Freshly-made Linzi rice cakes cool down at room temperature. [Photo/Rugao Integrated Media Center]

The Laowanhe Linzi rice cake from Rugao, Nantong, was recently included among the fifth batch of provincial-level intangible cultural heritage items.

Entering the production workshop of Laowanhe Linzi Rice Cake Shop, a blend of glutinous rice and osmanthus emits a sweet fragrance. The traditional Linzi rice cake uses high-quality glutinous rice as the main ingredient, which is mixed with white sugar and osmanthus to form round cake blanks and then sieved, leveled, steamed, and stamped to create the cakes.

Over time, in addition to the traditional osmanthus and pine nuts, Linzi rice cakes have evolved to include dozens of new varieties such as filled cakes, medium-sized cakes, and small cakes to cater to different tastes.

"We need to innovate in terms of taste and appearance. We now have more than 10 varieties of rice cakes in different shapes and sizes, with flavors like red date, black rice, and cheese, appealing to both children and the elderly," explained Wang Jianmin, who is in charge of Laowanhe Linzi Rice Cake Shop.

The rice cake shop developed out of the Laowanhe Tea and Food Shop in the early years of the reign of emperor Yongzheng in the Qing Dynasty (1644-1911). After about 300 years of development, the food shop owner has not only expanded the area, but also invested in a base to better preserve the art of making Linzi rice cakes.