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{{Short description|Chinese food}}
{{More citations needed|date=June 2016}}
{{Italic title|reason=[[:Category:Chinese words and phrases]]}}
{{Infobox food
| name             = ''Nian gao''
| image            = File:A homemade nian gao from old woman in yuen long.jpg
| image_size       = 230px
| caption          = Cantonese-style ''nian gao''
| alternate_name   = Year cake, Chinese New Year's cake, tikoy, ti kuih
| country          = [[China]]
| region           = East Asia (Mainland China, [[Hong Kong]], [[Macau]], and [[Taiwan]])<br/>Southeast Asia ([[Singapore]], [[Malaysia]], [[Cambodia]], [[Indonesia]], [[Myanmar]], [[Philippines]], [[Thailand]] and [[Vietnam]])<br/>South Asia ([[Sri Lanka]])
| served           =
| main_ingredient  =
| variations       = Varies by region (Cantonese, Shanghai, Fujian, etc.)
| calories         =
| other            = Typically consumed during [[Chinese New Year]]
}}
{{Chinese|c=年糕|p=nián gāo|j=nin⁴ gou¹|y=nìhn gōu|wuu={{IPA|wuu|ɲi kɔ|}}|l=year cake
|c2 = 甜粿|p2=tián guǒ|poj2=tiⁿ-kóe or tiⁿ-ké|l2= sweet [[kuih]]
}}
'''''Nian gao''''' ({{zh|c=年糕|p=niángāo|cy=nìhngōu}}), sometimes translated as '''year cake<ref name=":3">{{Cite book|last=Mcwilliams|first=Mark|url=https://www.worldcat.org/oclc/954105485|title=Food and communication : proceedings of the oxford symposium on food 2015.|date=2016|publisher=Prospect Books|isbn=978-1-909248-49-6|location=[S.l.]|pages=232|oclc=954105485}}</ref><ref name=":6">{{Cite book|url=https://www.worldcat.org/oclc/316824340|title=Food, cuisine, and cultural competency for culinary, hospitality, and nutrition professionals|date=2011|publisher=Jones and Bartlett Publishers|others=Sari Edelstein|isbn=978-0-7637-5965-0|location=Sudbury, Mass.|pages=84|oclc=316824340}}</ref>''' or '''New Year cake<ref name=":3" />'''<ref name=":4">{{Cite book|last=Roufs|first=Timothy G.|url=https://www.worldcat.org/oclc/890981785|title=Sweet treats around the world : an encyclopedia of food and culture|date=2014|others=Kathleen Smyth Roufs|isbn=978-1-61069-221-2|location=Santa Barbara|pages=79–80|oclc=890981785}}</ref><ref name=":5">{{Cite journal|date=2000-01-01|title='Luck Talk' in celebrating the Chinese New Year|url=https://www.sciencedirect.com/science/article/abs/pii/S037821669900048X|journal=Journal of Pragmatics|language=en|volume=32|issue=2|pages=219–237|doi=10.1016/S0378-2166(99)00048-X|issn=0378-2166|last1=Fong|first1=Mary|url-access=subscription}}</ref> or '''Chinese New Year's cake''', is a food prepared from [[glutinous rice flour]] and consumed in [[Chinese cuisine]]. It is also simply known as "'''rice cake'''".<ref name=":4" /> While it can be eaten all year round, traditionally it is most popular during the [[Chinese New Year]]. It is considered good luck to eat ''nian gao'' during this time of the year because ''nian gao'' ({{lang|zh|年糕}}) is a [[homonym]] for "higher year" or "grow every year" ({{lang|zh|年高}}), which means "a more prosperous year".<ref name=":5" /><ref name=":4" /> The character {{lang|zh|年}} is literally translated as "year", and the character {{lang|zh|糕}} (''gāo'') is literally translated as "cake" and is identical in sound to the character {{lang|zh|高}}, meaning "tall" or "high".<ref name=":5" /><ref>{{Cite book|last=Lee|first=Josephine Tsui Yueh|url=https://www.worldcat.org/oclc/154698918|title=New York City's Chinese community|date=2007|publisher=Arcadia Pub|isbn=978-0-7385-5018-3|location=Charleston, SC|pages=33|oclc=154698918}}</ref> In Mandarin (though not all Chinese languages), ''Nian gao'' ({{lang|zh|年糕}}) also is an exact homonym of "sticky cake" ({{lang|zh|黏糕／粘糕}}),<ref name=":3" /> the character {{lang|zh|黏／粘}} (''nián'') meaning "sticky".

This sticky sweet snack was believed to be an offering to the [[Kitchen God]], with the aim that his mouth will be stuck with the sticky cake, so that he cannot badmouth the human family in front of the [[Jade Emperor]].<ref name=":4" /> It is also traditionally eaten during Chinese New Year.

Originally from China, it spread to or gave rise to related rice cakes in Southeast Asian countries and Sri Lanka due to [[overseas Chinese]] influences.

==History==
Making of'' nian gao'' can be traced back to the [[Northern and Southern dynasties]] (386–589 AD). The agricultural text ''[[Qimin Yaoshu]]'', written during that time, referenced an older recipe book ''Shi Ci'' ({{lang|zh|食次}}) and the glutinous rice dish, ''ye'' ({{lang|zh|䊦}}): "Use glutinous rice flour, sieve with silk cloth, add water and honey, use hand to knead the dough, making two-inch squares, cut to four sticks, put date and chestnut meat on and under the sticks, grease around, cover with bamboo leaves, steam thoroughly, set aside two hours, if the leaves are still on, ripped off, set the sticks free." ''Ye'' was the earliest variant of ''nian gao ''known to have been made.<ref>{{cite book |title=Qimin Yaoshu |url=https://zh.m.wikisource.org/zh-hans/%E9%BD%8A%E6%B0%91%E8%A6%81%E8%A1%93/%E5%8D%B7%E7%AC%AC%E4%B9%9D |language=Chinese |chapter=9 |quote=《食次》曰䊦：用秫稻米末，绢罗，水、蜜溲之，如强汤饼面。手搦之，令长尺馀，广二寸馀。四破，以枣、栗肉上下着之，遍与油涂，竹箬裹之，烂蒸。奠二，箬不开，破去两头，解去束附。}}</ref><ref>{{cite web |title=味蕾上的江南印记 年糕，年年高 |website=[[Sohu]] |url=https://www.sohu.com/a/365392244_100014684 |language=Chinese}}</ref>

==Significance and rituals==
''Nian gao'' sounds identical to 年高, meaning "higher year," implying promotions or prosperity year after year. This association makes nian gao a popular gift item during the New Year period. The traditional nian gao is round with an auspicious decoration such as the character for prosperity ({{lang|zh|福}}) on its top. The character is often written in the traditional Chinese script.

As a gift item, nian gao are fashioned into different shapes with attractive packaging to suit the festive season. Popular designs include a pair of carps ({{lang|zh|年年有餘}}) symbolizing surplus every year, ingots ({{lang|zh|元寶}}), or the [[God of Wealth]] ({{lang|zh|財神}}). These designs are auspicious symbols and send good wishes for the New Year.

==Production==
Despite numerous varieties, they all share the same [[glutinous rice]] ingredient that is pounded or ground into a paste and, depending on the variety, may simply be molded into shape or cooked again to settle the ingredient.'' Nian gao'' has many varieties, including the types found in [[Cantonese cuisine]], [[Fujian cuisine]], [[Shanghai cuisine]], and northern Chinese cuisine.

==Types==
===Guangdong/Cantonese cuisine===
[[Image:Guangdong Nian cake.jpg|thumb|right|250px|[[Guangdong]] sweet ''nian gao'', dipped in egg and pan-fried]]
The [[Guangdong]] variety is sweetened, usually with [[Peen tong|Chinese brown sugar]]. It is distinct with a dark yellow color. The paste is poured into a cake pan and steamed once more to settle the mixture. The batter is steamed until it solidifies and served in thick slices. It may be eaten as is. The ''nian gao'' becomes stretchy and extremely sticky. It can also be served as a [[dessert|pudding]] flavored with [[rosewater]] or [[red bean paste]].

The next stage is optional, as it can be sliced and be [[Pan frying|pan-fried]] afterwards, often with egg, to make fried'' nian gao'' ({{zh|c=煎年糕|p=jiān nián gāo|j={{tonesup|zin1 nin4 gou1}}}}).<ref name=":4" /> When fried, it is slightly crispy on the outside, and remains pasty on the inside.<ref name=":4" /> During the Chinese New Year, it is cut into square pieces and served along with similar cake ''[[dim sum]] ''dishes, like [[water chestnut cake]]s<ref name=":4" /> and [[taro cake|taro cakes.]] People also send pieces of ''nian gao'' to their friends and relatives as wishes for prosperity and good fortune.<ref name=":4" />

===Fujian/Hokkien cuisine===
In the Southern region of [[Fujian]],'' nian gao'', natural amber, is mainly used for the New Year ritual and gifts. It is made of glutinous rice and taro, which are then usually sliced and cooked before eating. It can also be wrapped in egg or cornstarch (corn flour) or sweet potato to fry.

===Jiangnan and Shanghainese cuisine===
[[File:Shanghai Nian cake.jpg|thumb|right|upright=1.136|Shanghai savoury fried ''nian gao'']]
''Nian gao'' is white along the lower reaches of the [[Yangtze River]] (the [[Jiangnan]] region), and it is a mild food. It is made by mixing rice with glutinous rice; the ratio between the two can be adjusted according to personal preferences. The softer version has an increased proportion of glutinous rice. Cooking methods include steaming, frying, sliced frying, or in soup. Ningbo ''nian gao'' is the most famous, and common practices include pickled pork soup'' nian gao'' and shepherd's purse fried'' nian gao''. Shanghai's ribs ''nian gao'' are also distinctive. <!-- poor translation
In addition, there are more uses of the foot to make nian gao in the southern part of the rural system rice cakes, called "foot cake". --> The Shanghai Niangao style is usually packaged in a thick, soft rod to be sliced up or packaged sliced and either stir-fried or added to soup. Depending on the cooking method, this style is a soft to a chewy variant.  The Shanghai style keeps the'' nian gao'' white, and is made with nonglutinous rice.  The color is its distinct feature. When served as a dish, the most common is the stir-fry method, hence the name (炒年糕, ''chǎo nián gāo'').  Three general types exist.  The first is a savory dish; common ingredients include [[scallion]]s, [[beef]], [[pork]], [[cabbage]], [[Chinese cabbage]], etc. The second is a sweet version using standard [[white sugar]].  The last version is almost tasteless, and is often consumed for its chewy textures.

===Northern cuisine===
[[North and South China|Northern]] ''nian gao'' can be steamed or fried, and is mainly sweet in taste. The [[Beijing]] versions include [[Jujube#Culinary|jujube]] and either glutinous rice or yellow rice, mince ''nian gao'', and white ''nian gao''. The [[Shanxi]]  makes nian gao using fried yellow rice and red bean paste or jujube paste for filling. [[Hebei]] uses jujube, small red beans, and green beans to make steamed'' nian gao''. In [[Shandong]], it is made of red [[date (fruit)|dates]] and yellow rice. The [[Northeast China|Northeast]] type is made of beans on sticky [[sorghum]].

== Similar food in Asia ==

===Burmese cuisine===
It is commonly called ''tikay'' ({{lang|my|တီကေ့}}) in [[Burma]], from [[Hokkien]] ''tike'' ({{linktext|甜粿}}). Introduced by the [[Chinese people in Myanmar|Sino-Burmese]], it is commonly eaten during the Lunar New Year.<ref>{{Cite news |title=ခေါက်ဆွဲစားတဲ့ မြန်မာများ |language=my |work=BBC News မြန်မာ |url=https://www.bbc.com/burmese/in-depth-47144052 |access-date=2023-05-28}}</ref>

===Cambodian cuisine===
Buddha cake, or ''nom preahpout'', (នំព្រះពុទ្ធ) is a [[Cambodian cuisine|Cambodian]] counterpart consumed during [[Khmer New Year]].

===Indonesian cuisine===
In [[Indonesia]], it is known as ''kue keranjang'' or ''dodol Tionghoa'' or ''dodol Cina'', the latter both meaning "Chinese ''[[dodol]]''", a similar Indonesian rice flour confection.

''Kue keranjang'' was originally named as ''nien kao'' or ''ni-kwee'' or yearly cake or seasonal cake, because they are only made once a year. In [[East Java]], this cake was named ''kue keranjang ''because the wrapper is made from a [[bamboo]] basket with a little hole in the middle. In [[West Java]], it was named China cake, as the origin of the cake from China, but some call it China Cake because the producers are Chinese (known as [[Tionghoa]]).

===Japanese cuisine===
In [[Japan]], ''[[mochi (food)|mochi]]'' is a similar glutinous rice cake eaten primarily for the [[Japanese New Year]].

===Korean cuisine===
In [[Korea]], ''[[tteokguk]]'', a soup dish that uses the ''[[garae-tteok]]'' similar to the Shanghai variety of ''nián gāo'', is traditionally eaten during the [[Korean New Year]].

=== Peranakan cuisine ===
[[Peranakans|Peranakan Chinese]] offer steamed sticky cakes called ''kueh bakul'' (粘糕; ''nian gao'') to the Kitchen God, Zao Jun (also known as Zao Shen and Zao Wang) as offerings.<ref>{{Cite book|last=Knapp|first=Ronald G.|url=https://www.worldcat.org/oclc/830947706|title=Peranakan Chinese home : art and culture in daily life|date=2012|publisher=Tuttle Publishing|others=A. Chester Ong|isbn=978-1-4629-1185-1|location=Rutland, Vt.|oclc=830947706}}</ref>

===Philippine cuisine===
In the [[Philippines]], the food is called ''tikoy'', originating from the [[Hokkien]] word [[wikt:甜粿|甜粿]]. It is popular during the Lunar or Chinese New Year and was culturally assimilated within the population's own cooking techniques through trade networks between the Philippines and Hokkien-speaking regions such as Fujian and Taiwan. It is sweetened with brown sugar, giving it a dark yellow to light brown colour, but it is also often prepared with different flavours, such as'' ube'' ([[purple yam]]), giving it a purple colour, or [[Pandanus|pandan]], giving it a green colour. ''Tikoy'' may be eaten as is, but can also be dipped in beaten egg and lightly pan fried until crispy, but still chewy inside. Also a version of ''tikoy'' is made in southern Quezon province. Unlike others, this variant is sweet and is similar to Japanese ''mochi. Tikoy ''can also be consumed as an ingredient in the Filipino dessert called ''turon'' or be eaten with ice cream and chocolate or covered with grated coconut flesh and peanuts.<ref>{{Cite web|url=https://ph.asiatatler.com/dining/chinese-new-year-treat-turned-filipino-favourite-5-facts-on-tikoy-you-probably-didnt-know|title = Chinese New Year Treat Turned Filipino Favourite: 5 Facts on Tikoy You Probably Didn't Know}}</ref>

===Sri Lankan cuisine===
In [[Sri Lanka]], ''seenakku'' ({{langx|si|සීනක්කු}}) is of [[Sri Lankan Malays|Malay]] origin and derives from the influences of the [[Peranakan Chinese]] who settled on the island during [[Dutch Ceylon|Dutch rule]].<ref name="SriLanka">{{cite web |url=https://roar.media/english/life/culture-identities/ten-wonderful-things-we-have-the-malays-to-thank-for |title=Ten Wonderful Things We Have The Malays To Thank For|last=Hussein |first= Asiff |date=21 January 2017 |website=roar.media |publisher=Roar |access-date=11 January 2018 }}</ref><ref>{{Cite book |last=Ricci |first=Ronit|title=Banishment and Belonging Exile and Diaspora in Sarandib, Lanka and Ceylon |year=2019 |publisher=Cambridge University Press |pages=1–22}}</ref> ''Seenakku'' is a popular sweet among the country's [[Sinhalese people|Sinhalese]] and Sri Lankan Malay communities and is served with grated coconut.<ref name="SriLanka"/> ''Seenakku'' is called ''cheena kueh'' by the Sri Lankan Malay community, with its name reflecting its Chinese origin.<ref>{{Cite book |title=Sri Lankan Malay Recipes |publisher=Galadari Hotel Colombo |isbn= 955-8529-001 |pages=35}}</ref>

===Vietnamese cuisine===
[[Bánh#Dishes for special occasions|''Bánh tổ'']] is a [[Vietnamese cuisine|Vietnamese]] counterpart to the Chinese ''nian gao''. It is a speciality of [[Quảng Nam province]] and also consumed by the ethnic Chinese community.
<!-- uncited, repetitive
===Combinations===
Different parts of Asia have mixed the cake with different ingredients such as [[red bean paste]] or even [[lotus seed paste]]. They are not considered to be main branches or major cuisine variations. -->

==Influence outside Asia==
===Mauritian cuisine===
In [[Mauritius]], ''nian gao'' is commonly called ''gâteau la cire'' (literally translated as 'wax cake'); however, it can be written numerous ways, including ''gato la cire'', ''gato lasir'', or ''gato lacire''.<ref name=":0">{{Cite news|last=Rédaction|first=La|date=2019-02-02|title=Fête du printemps: Le gâteau la cire en voit de toutes les couleurs|url=https://www.lexpress.mu/article/346999/fete-printemps-gateau-cire-en-voit-toutes-couleurs|access-date=2021-02-05|website=lexpress.mu|language=fr}}</ref><ref>{{Cite news|last=Edouard|first=Olivia|date=2020-01-26|title=Nouvel an chinois: fête du Printemps, tout sauf ratée!|url=https://www.lexpress.mu/article/368760/nouvel-chinois-fete-printemps-tout-sauf-ratee|access-date=2021-02-05|website=lexpress.mu|language=fr}}</ref><ref name=":1">{{Cite news|last=Grimaud|first=Carole|date=2020-01-25|title=Le "gato lasir" apporte des couleurs à la Fête du Printemps|url=https://www.lexpress.mu/video/368718/gato-lasir-apporte-couleurs-fete-printemps|access-date=2021-02-05|website=lexpress.mu|language=fr}}</ref><ref>{{Cite web|title=Chinatown Food and Cultural Festival : vitrine de la culture sino-mauricienne|url=https://defimedia.info/chinatown-food-and-cultural-festival-vitrine-de-la-culture-sino-mauricienne|access-date=2021-02-05|website=Le Defi Media Group|language=fr}}</ref><ref name=":2">{{Cite web|last=Expat News|date=4 February 2021|title=What you need to know about Chinese New Year celebrations in Mauritius|url=https://www.expat.com/en/expat-mag/5023-what-you-need-to-know-about-chinese-new-year-celebrations-in-mauritius.html|archive-url=|archive-date=|access-date=5 February 2021|website=Expat}}</ref> It is a traditional food in the [[Mauritians of Chinese origin|Sino-Mauritian]] community. Traditionally, it is made with [[rice flour]], sweetened with sugar (sometimes honey), and uses orange zest as the key ingredient.<ref name=":0" /> The classic colour of ''nian gao'' in Mauritius has traditionally been brown; however, new colours and flavours, such as white (which is [[Coconut milk|coconut-milk]] based), green (which is [[Pandanus amaryllifolius|pandan]]-based), red, and yellow, have been introduced in 2018.<ref name=":0" /><ref name=":1" /> 

In Mauritius, ''nian gao'' is a cake which symbolizes sharing,<ref name=":1" /> so it is customary for Sino-Mauritians to share and distribute ''nian gao'' to celebrate Chinese New Year to their families and friends.<ref name=":2" /><ref>{{Cite web|title=Holidays in Mauritius - Spring Festival Mauritius|url=https://www.sunresortshotels.com/en/newsroom/spring-festival-mauritius|access-date=2021-02-05|website=www.sunresortshotels.com|language=en}}</ref> ''Nian gao'' is consumed by locals regardless of their ethnicity. 
Some ''nian gao'' found on the island is imported while others are made by the local ethnic Chinese community. The traditional way of making ''nian gao'' is still transmitted from generation to generation in some families.<ref>{{Cite news|last=Turenne|first=Christine|date=2019-02-05|title=Fête du Printemps: des gâteaux intergénérationnels|url=https://www.lexpress.mu/article/347126/fete-printemps-gateaux-intergenerationnels|access-date=2021-02-05|website=lexpress.mu|language=fr}}</ref>

===American cuisine===
Chinese Americans eat cooked or fried ''nian gao'' on [[Chinese New Year's Eve]] and on [[New Year's Eve]].<ref name=":6" /> In [[Hawai'i]], ''nian gao'' is known as ''gau'' and is a popular food consumed during the Chinese New Year.

==See also==
{{Portal|Food|China}}
{{div col|colwidth=30em}}
* [[List of steamed foods]]
* [[Rice cake]]
* ''[[Bánh]]
* ''[[Garae-tteok]]
{{div col end}}

==References==
{{reflist}}

==External links==
{{Commons category}}

*[http://www.chinatownology.com/niao_gao.html Moral & Rituals]
*[http://www.cqvip.com/qk/92934x/201011/35959541.html History of Nian Gao]

{{Cantonese cuisine}}
{{Filipino cuisine}}
{{Shanghai cuisine}}
{{Sri Lankan cuisine}}
{{Thai cuisine}}
{{Glutinous rice dishes}}
{{Rice Cakes}}

{{DEFAULTSORT:Nian Gao}}
[[Category:Chinese desserts]]
[[Category:Glutinous rice dishes]]
[[Category:Snack foods]]
[[Category:Cantonese desserts]]
[[Category:Shanghai cuisine]]
[[Category:Mauritian cuisine]]
[[Category:Thai desserts and snacks]]
[[Category:Dim sum]]
[[Category:Chinese New Year foods]]
[[Category:Chinese rice dishes]]
[[Category:Steamed foods]]
[[Category:Sri Lankan desserts and sweets]]
[[Category:Hawaiian desserts]]
[[Category:Rice cakes]]