The process of making rice cake is very simple. You soak the rice and glutinous rice, grind them into rice slurry, mix in yeast and white sugar, stir evenly, let it ferment, and after fermentation, add a little more white sugar, pour the rice slurry into molds, and steam over high heat.
It can be said to be one of the simplest types of snacks, very suitable for mass production.
In Jiang Chengde's time, there were no juicers, so the process of making rice slurry was slightly more complicated and physically demanding. But obviously, this wasn't much of a problem for Jiang Chengde. He used the most traditional methods to create a very fine rice slurry, with precision in every step.
It's somewhat like Zhao Cheng'an's textbook-like precision, but different. Zhao Cheng'an's textbook approach feels as if he has seen the original version of the tutorial and imitated it well, so it's like a textbook snack.
