Stir-fried Nian Gao

Alternative names	Chao Nian Gao; Shanghai stir-fried rice cake; fried nian gao; 上海炒年糕
Pinyin	Chǎo nián gāo
Type	Stir-fried sliced rice cakes with savory toppings
Course	Main / breakfast / snack
Place of origin	China
Region or state	Shanghai and Jiangnan; Korean tteokbokki-adjacent comparisons are separate; Chinese restaurant menus nationwide
Other	Savory stir-fry of nian gao slices — preparation of Nian Gao, not sweet steamed cake alone

Stir-fried Nian Gao (Simplified Chinese / Traditional Chinese: 炒年糕; Pinyin: Chǎo nián gāo; also Shanghai stir-fried rice cake) is a Jiangnan dish of sliced Nian Gao (sticky rice cakes) stir-fried until soft and lightly caramelized with ingredients such as shredded pork, cabbage, shepherd's purse, or greens in a soy-based savory sauce. Shanghai breakfast and home cooking made the savory wok version famous. Soft exclusive inventorship claims are folk. This page covers the stir-fried savory preparation; the base cake category remains Nian Gao (which also includes sweet steamed festival cakes).^[1]

Characteristics

Chewy translucent rice-cake slices; savory soy glaze; wok aroma; often pork and greens.

Ingredients (overview)

Sliced nian gao; pork or other protein; vegetables; soy sauce and oil. Overview only.

History and culture

Shanghai/Jiangnan everyday staple using stored rice cakes; English menus say "stir-fried rice cake" or "chao nian gao." See Nian Gao and Shanghai Food.

Serving and variations

Breakfast, lunch, or shared wok dish. See Nian Gao, Shanghai Food, and Ci Fan Gao.

References

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