Rice cakes, made primarily from rice or glutinous rice, are a traditional festive treat on the Spring Festival table. The Chinese character "gao" (cake) is a homophone of "higher," symbolizing the wish for greater progress and continual improvement in life.

So how does one enjoy rice cakes? They can be pan-fried, stir-fried, steamed, or boiled. Different regions have their own methods, each with its own distinct flavors. In Suzhou, sweet rice cakes are a traditional Chinese New Year treat, with soft and glutinous white rice cakes paired with delicate osmanthus syrup. They boast a faint fragrance and mild sweetness with a lingering aftertaste. In Ningbo, stone-ground rice cakes are often sliced and cooked in soup with green vegetables and shredded meat, making them fresh and flavorful. Stir-fried rice cakes are also a popular choice, with sliced rice cakes tossed lightly with egg, green vegetables, and shredded meat until evenly combined, yielding a bite that is savory and tender. In many northern regions, glutinous millet rice cakes are preferred. After being thoroughly steamed, they are eaten dipped in white sugar or honey, giving them a sticky, rich texture.

Though the methods of preparation vary and the flavors differ across regions, the festive Chinese New Year essence embodied in rice cakes never changes. Rice cakes are an indispensable highlight of the Spring Festival table and hold the sweetest wishes for the Chinese New Year. Eating rice cakes for the Chinese New Year means rising higher, step by step, year after year.