When you see the word 年糕 (nian gao), you’d usually think of the sweet cake that you’d see during Lunar New Year. However, the Shanghai version is a stir fried version that is savoury.

The base of rice cake is kind of like the korean teokboekkei, chewy and round in shape, but flat, like noodles.

It is stir fried with garlic, green leafy vegetables, white cabbage and in this case, dark sweet sauce.