Ci Ba

Ci Ba is a beloved Chongqing snack and dessert made from glutinous rice. The rice is steamed until soft, then pounded into a smooth, sticky paste — traditionally by two people wielding heavy wooden mallets in a stone mortar, a rhythmic performance you can still see in old-town neighborhoods. The paste is shaped into rectangular cakes, pan-fried until golden and crispy on the outside while remaining soft and chewy inside. The finished Ci Ba is drizzled with brown sugar syrup and dusted with roasted soybean flour. The contrast between the crispy exterior and the chewy interior, combined with the sweet syrup, makes it an irresistible treat. It's especially popular during the winter months, when the warm, sweet cakes provide comfort against the cold. Many Chongqing hot pot restaurants serve Ci Ba as a palate-cleansing dessert after the fiery meal.

📖 History

Ci Ba has ancient origins in Chinese cuisine, dating back over 2,000 years to the Han Dynasty. In the Chongqing and Sichuan region, it became a traditional festival food, especially during the Spring Festival (Chinese New Year), when families would gather to pound rice and make Ci Ba together. Over time, it evolved from a ceremonial food to an everyday street snack. In Chongqing, you'll find Ci Ba sold by street vendors in the old town areas and served in restaurants as a dessert.