Emei fermented rice cakes 峨眉冻粑
Emei fermented rice cakes is featured among the local specialties of Leshan.
Leaf-wrapped fermented rice cakes are steamed until soft and lightly springy. Enjoy them warm in Emei and peel off the wrapper before eating.
How it is made
Rice batter is fermented, wrapped in leaves and steamed into soft cakes. The batter's fermentation creates a light structure while the leaf keeps the cake moist and adds fragrance.
Flavour & texture
The texture is gently springy and tender, with a mild sweet-fermented rice aroma. Warm cakes are softer than ones left to cool.
Local roots & traditions
Dongba are associated with Emei and neighboring Sichuan areas, with local differences in size and sweetness.
How to order Emei fermented rice cakes
Remove the wrapper, try one warm and ask about fillings or added flavorings.
More dishes to compare
Explore related local specialties and compare their names, preparation notes and ordering guidance.
Emei sweet rice cake 峨眉糕 →
Fine rice flour is combined with sweetening, formed into a compact cake and sliced into pale pieces. Flavorings or inclusions vary, but the fine crumb is central. The cake is gently sweet and tender-crumbly rather than stretchy, with a dry enough texture to suit tea.
Bingfen and lianggao 冰粉·凉糕 →
Bingfen is a soft jelly served with syrup and toppings, while lianggao is a denser rice-based cake cut into pieces and dressed sweetly. They are separate desserts, even when listed together. Bingfen is slippery and delicate; lianggao is smoother and more substantial, with brown-sugar syrup commonly providing the sweetness.
Questions before you order
What name should I show when ordering?
Show 峨眉冻粑 for Emei fermented rice cakes. Remove the wrapper, try one warm and ask about fillings or added flavorings.
Sources & reading
Recipes and servings vary between kitchens.