At the table
Peel away the husk. Break or cut the cake into small pieces; if served warm, let it cool enough to eat. Ask which flavor and whether it contains lard.
Contains soy in this version; sesame is possible. The wrapper is not eaten. The moist, sticky cake needs careful chewing.
White-sugar cakes differ from brown-sugar and other flavors. Sesame may be added; the separately named oil-style dongba contains lard.
GET TO KNOW THE DISH
What goes into it?
Explore some key ingredients below. Preparations may use additional seasonings and ingredients.
White-sugar cakes differ from brown-sugar and other flavors. Sesame may be added; the separately named oil-style dongba contains lard.
Typical ingredients
In some versions
Recipes vary by restaurant.
How does it taste?
Gentle grain aroma and sweetness; flavor varies with additions.
- Chili heat
- Texture
- Soft, moist and lightly springy with fine pores.
- How it’s made
- Rice, glutinous rice, soybeans and maize are soaked and milled into batter, fermented, sweetened, wrapped and steamed.
White-sugar cakes differ from brown-sugar and other flavors. Sesame may be added; the separately named oil-style dongba contains lard.
A CONNECTION TO PLACE
Origin & regional roots
Associated with Sichuan.
About this regional connection
Sichuan: Danling county, Meishan; documented fermented rice cake, not Luzhouhuangba.
Ask if they have it first
请问你们有丹棱冻粑吗？
Do you have this item?
A LITTLE SOMETHING TO READ
Story & history
Fermentation and leaf wrapping in Danling
This account describes a tradition or story, rather than an established historical fact.
Dongba combines rice-batter fermentation with leaf wrapping and steaming. Once associated with festive occasions in Danling, it is also an everyday local snack. Plain and lard-containing styles sit alongside varied sweet flavors.