Rice is a staple food in southern China. Beyond simple steaming, it is transformed by locals into a variety of distinctive delicacies. Huazhou's Bamboo Tray Cake—"Boji Chui"—is one of them.

Named for the bamboo tray in which it's steamed, this dish begins with locally grown late-season rice. The rice is soaked overnight until the grains are plump and soft, then slowly ground on a traditional stone mill into a fine, smooth slurry. The bamboo tray is brushed with peanut oil, and multiple layers of the rice slurry are poured in—each layer steamed through before the next is added. This layer-by-layer process is key to achieving its tender, silky texture.

Locals see it as more than just food—the layering symbolises "stacking up happiness and rising fortunes," making it a festival favourite. Fresh from the steamer, it's soft yet springy, carrying faint whispers of bamboo and peanut oil. Cut into diamonds, doused in sesame oil, and topped with toasted sesame seeds, it is the taste of home for every Huazhou local.