Wave specialty: Cicheng rice cake has a history of hundreds of years, and is famous for its exquisite selection of materials and exquisite production. After washing with high-quality late japonica rice, soak it in water for 3-4 days or a week, grind it into powder with water, and press the water to a suitable level. After crushing, put it in a steamer and steam it thoroughly, or cook it or roll it into a strip-shaped rice cake with uniform size.

How to eat Cicheng rice cake: Boil, stir-fry, fry, slice and stir-fry, and make soup. And both salty and sweet are suitable. For example: fried rice cakes with sugar. There is a folk saying that "sugar is fried, fried, and the corners of the mouth are blistered." Another example: shepherd's purse rice cake. There is a saying in the folk proverb: "Stir-fried rice cakes with shredded pork and shepherd's purse are within reach of the Kitchen God and Bodhisattva". Also: Juice rice cake soup is delicious and is a must-have food for every household on New Year's Eve. There are many cooking methods, including dozens. In the past, the storage conditions were not good, so many residents sliced the rice cakes and dried them, and then soaked them in water for two days. Some people can keep fresh for several months by soaking in water in batches.

There is a folk saying in Ningbo that "rice cakes are rising year by year, and this year is better than last year". People also use rice cake printing plates to press it into the shapes and appearances of "Five Blessingg", "Liubao", "Money" and "Ruyi" to symbolize "auspiciousness" and "good luck". Others are made into small animals such as "Jade Rabbit" and "White Goose", which constitute the perfect combination of content and form in the true sense.