Lirenzhai Fried Yellow Rice Cake is made from yellow rice produced in the Yangcun village and Hexiwu area along the Beiyun River, as well as in Wen'an and Baxian counties along the Ziya River, and red adzuki beans produced in Tianjin. The yellow rice is first washed with water and soaked in cold water for two to six hours (shorter in summer and longer in winter). It is then ground into a thick slurry and packed into a cloth bag to be pressed until it becomes slightly dry. After seven to eight hours of natural fermentation, an alkaline skin is formed. The red adzuki beans are selected, cleaned, and boiled in water for two hours over high heat. Once the beans have bloomed, a suitable amount of edible alkali is added, and they continue to simmer over low heat for another hour until the soup is completely absorbed. The beans are then mashed into a paste using a wooden spoon. In an empty pan, sugar is melted with water over low heat, and the bean paste is added and stir-fried until well combined.
The fried rice cakes are rich in protein, carbohydrates, vitamins, calcium, iron, phosphorus, potassium, magnesium, and other trace elements and minerals, all of which are essential for our body. They have the benefits of nourishing the heart and kidneys, and promoting digestion and intestinal health.