At the table
Eat the cooked slices with the egg and greens. Take small bites and chew the springy cake well. Ask for chili to be omitted if you prefer a mild version.
Contains egg; soy sauce and other seasonings may contain soy, wheat or animal ingredients. Some versions add meat. Confirm sauces, cooking fat and chili before ordering if you have dietary restrictions.
GET TO KNOW THE DISH
What goes into it?
Explore some key ingredients below. Preparations may use additional seasonings and ingredients.
Egg and greens are a familiar combination; some cooks add pickled greens, chicken seasoning, fresh meat or cured meat. Chili and chili sauce are optional, so heat varies. Cooking fats and sauces also differ.
Typical ingredients
In some versions
Recipes vary by restaurant.
How does it taste?
Savory
- Chili heat
- Texture
- Softened, elastic rice cake.
- How it’s made
- Steam rice slurry with alkaline water into a cake; slice and stir-fry with egg, greens and seasonings.
Egg and greens are a familiar combination; some cooks add pickled greens, chicken seasoning, fresh meat or cured meat. Chili and chili sauce are optional, so heat varies. Cooking fats and sauces also differ.
A CONNECTION TO PLACE
Origin & regional roots
Associated with Jiangxi.
Ask if they have it first
请问你们有景德镇炒碱水粑吗？
Do you have this item?
A LITTLE SOMETHING TO READ
Story & history
A familiar taste of Jingdezhen
In Jingdezhen, a firm block of alkaline rice cake becomes a soft, springy stir-fry when sliced thinly and heated. The cake starts with rice slurry and alkaline water, traditionally obtained by filtering water through plant ash. Egg and greens make a familiar panful, while preserved greens or cured meat give other versions their character. For cooks living away from Jingdezhen, preparing it can be a way to revisit the taste of home.