Nian Gao: Chinese rice cakes for Chinese New Year (and beyond!)

Nian Gao (年糕), also known as the "Chinese dumpling" or "Chinese gnocchi", is a traditional dish of Chinese cuisine, especially loved and eaten during Chinese New Year.

Known for its soft, slightly chewy texture, Nian Gao is a dish that has its roots in centuries of tradition, and is a symbol of prosperity, longevity and good luck. Let's find out together what makes it so special, how it is made and why it has to be on the table during the festivities.

The Chinese New Year tradition and the meaning of Nian Gao

During Chinese New Year, Nian Gao is much more than a simple dish: it is a symbol of hope for the year to come. In Chinese, the word "nian" (年) means "year" and "gao" (糕) means "cake" or "sweet". However, "gao" also sounds like the word meaning "high" or "elevated", symbolizing the desire for growth, prosperity and advancement in life, both professionally and personally. Eating Nian Gao during Chinese New Year is therefore a wish for a better year, more prosperous and full of success (a bit like our lentils!).

The tradition of Nian Gao goes back to the Zhou dynasty (1046 BC – 256 BC), but it was over the centuries that the dish took on its central role in New Year celebrations. Nian Gao is often accompanied by a sweet made with sugar, but it is also prepared in savory versions, especially in Chinese families who celebrate with rich and flavorful dishes.

Types of Nian Gao: dried and fresh

There are two main types of Nian Gao that you can find in Asian stores like Mood Market, each with different characteristics and preparations:

• Fresh Nian Gao: this type of rice cake has a soft, gelatinous texture. It is made with glutinous rice flour and water, and must be eaten soon after preparation. It is perfect for stir-fries or soups, and is very popular during Chinese New Year.
• Dried Nian Gao: the dried version, hardier and longer-lasting, is often sold dehydrated. These rice cakes are harder and need to be rehydrated for up to 12 hours before cooking. This type of Nian Gao is ideal for more complex dishes that require longer cooking.

Each of these types brings its own culinary traditions and customs, but both are a fundamental element of Chinese food culture.

Nian Gao recipe with shiitake mushrooms, carrots and zucchini

If you want to bring the flavor of Chinese tradition straight into your kitchen, this recipe for Nian Gao with shiitake mushrooms, carrots, zucchini and spring onion is a great choice. Easy to make and full of flavor, this savory dish is the perfect balance between sweet and salty, and is ideal for a family meal or a special dinner.

Ingredients:

• 300 g of fresh Nian Gao (or dried, rehydrated)
• 100 g of fresh shiitake mushrooms, sliced
• 1 carrot, cut into julienne strips
• 1 zucchini, cut into julienne strips
• 2 spring onions, chopped
• 2 eggs
• 2 tablespoons of rice wine
• 2 tablespoons of soy sauce
• 1 tablespoon of sesame oil
• 2 tablespoons of oyster sauce

Preparation:

1. Preparing the Nian Gao: if you are using dried Nian Gao, soak it in hot water for at least 12 hours before preparation, until it becomes soft. If you are using fresh Nian Gao, just rinse it under cold water and set it aside.
2. Cooking the vegetables: in a large pan, heat a little sesame oil over medium heat. Add the chopped spring onions and cook for another minute, with two beaten eggs. Add the sliced shiitake mushrooms, the carrots and the zucchini. Stir-fry for 3-4 minutes until the vegetables are tender but still crunchy.
3. Adding the Nian Gao: add the Nian Gao to the pan and heat it for 2-3 minutes. Pour in the rice wine, the soy sauce and the oyster sauce. Mix well to blend the flavors.
4. Serving: the dish is ready when the rice cakes have taken on some color. At this point, serve hot, garnished with a little fresh spring onion and a drizzle of sesame oil.

Fun facts: Nian Gao and its regional variations

Every Chinese region has its own version of Nian Gao. In southern China, for example, it is common to prepare Nian Gao with pork and shrimp, while in the north a simpler version is preferred, often stir-fried with mixed vegetables. Nian Gao is also a common dish in the cuisine of the Dongbei region (Northeast China), where it is cooked in large quantities during Chinese New Year.

In some areas, Nian Gao is also cooked with a sweet sugar sauce and served as a dessert to celebrate the new year.