At the table
Eat the rice cakes and toppings with chopsticks and spoon the broth. Take small bites of the chewy slices; no mixing or dip is needed.
Ask which toppings and broth are used. This version contains pork; other versions may add lard or meat stock even without visible meat.
This is the pork, mustard and bamboo version. Simpler mustard-and-lard soups and other vegetable or seafood combinations also exist.
GET TO KNOW THE DISH
What goes into it?
Explore some key ingredients below. Preparations may use additional seasonings and ingredients.
This is the pork, mustard and bamboo version. Simpler mustard-and-lard soups and other vegetable or seafood combinations also exist.
Recipes vary by restaurant.
How does it taste?
Savory pork with salty, lightly tangy mustard greens.
- Chili heat
- Texture
- Chewy rice-cake slices and tender pork in broth.
- How it’s made
- Cook pork strips until some fat renders, add chopped preserved mustard, bamboo and sliced rice cakes, then boiling water; simmer until cooked.
This is the pork, mustard and bamboo version. Simpler mustard-and-lard soups and other vegetable or seafood combinations also exist.
A CONNECTION TO PLACE
Origin & regional roots
Associated with Zhejiang.
About this regional connection
Zhejiang: Local culinary association; not a claim of exclusive origin.
Ask if they have it first
请问你们有宁波年糕汤吗？
Do you have this item?
A LITTLE SOMETHING TO READ
Story & history
Ningbo rice-cake soup
Rice-cake soup is everyday Ningbo cooking. Preserved mustard and winter bamboo are familiar partners for freshly made rice cakes.