Yi Zhi Ding's rice cake series is a versatile pantry staple for quick and delicious meals. Whether you are craving classic Shanghai stir-fried rice cakes or spicy Korean tteokbokki, these rice cakes deliver a perfect chewy and bouncy texture in minutes without the need for soaking.

• Shanghai Rice Cake Slices: Evenly sliced to soak up sauces perfectly, ideal for stir-fries with pork ribs or green vegetables.
• Korean Rice Cake Sticks: Thick and durable, these maintain their shape and chewiness in hot pots and spicy stews.
• Pure Ingredients: Made primarily from rice with no unnecessary additives, offering a natural rice aroma and soft, elastic bite.

Usage Scenarios: Perfect as a main carb for hot pot, a quick late-night soup noodle alternative, or pan-fried with a dash of soy sauce as a savoury snack.

Cooking Instructions: Cook from frozen. For stir-frying, blanch in boiling order until soft first to prevent sticking. For hot pots or soups, add directly until they float and become translucent.

Storage: Keep frozen at -18°C. Reseal and return to the freezer promptly after opening to maintain texture.