Although it is available all year round, the custom of making yellow rice cake is still preserved by everyone. Every year, taking advantage of the fine weather, villagers of Dajun cut down bush branches and leaves from the mountain, burn them into ashes, drain their juice (commonly known as plant alkaloid), and soak Japonica with the juice. The soaked Japonica is put into the rice steamer and cooked, which is then ready for the making of yellow rice cakes. The glittering and translucent yellow rice cakes are neatly set on the kitchen board, making up a unique landscape.
Liu Juan has a small store at the village head, and the business is usually quite good. However, during these days before the spring festival, the workshops are much more popular than her small store, ‘Villagers have started to book yellow rice cakes since the December in lunar calendar. So long as the weather is fine, there are people everyday there. Every year my family also make yellow rice cakes, leaving some for ourselves and selling the rest. The yellow rice cakes made by ourselves is with high quality and a very good taste, which is warmly welcomed by the tourists.’ Liu Juan is happily engaged in her work.
Villager Ma Jinmei introduced that every year by the end of the year, families who make the rice cakes will call on villagers nearby for help. There is exception for this year. Her family has made over 50kg yellow rice cakes, and they plan to sent it to relatives and friends, enabling non-local relatives and friends to have the taste of their hometown.
With the villagers busily making yellow rice cakes, the atmosphere is filled with more flavor of the spring festival, and this traditional custom conveyed authentic rural spring festival with the fragrance of yellow rice cakes. (Jingning County Government Office)