This craft has been passed down through generations in the Tujia villages along the Wujiang River. Made from a blend of glutinous rice and japonica rice, it follows a unique, ancient method—"crafting the floral pattern inside rather than outside"—and undergoes dozens of meticulous manual steps. When sliced, the cake reveals exquisite patterns; it is soft, chewy, and pleasantly sweet. Serving as both a delicious food and a work of folk art, it is a traditional gift for festivals and celebrations, embodying the Tujia people's cultural aspirations for blessings, reunion, and well-being, as well as their local craftsmanship.

Sinan, Guizhou, is situated along the banks of the Wujiang River, where the landscape nurtures a rich and authentic Tujia folk culture. Within the region's millennia-old culinary heritage, *Hua Tian Ba* (Floral Sweet Rice Cake) stands out as a distinctive symbol of the Lunar New Year and a ceremonial delicacy. Unlike traditional pastries featuring external carvings, the most remarkable feature of Sinan *Hua Tian Ba* is that the floral pattern is concealed within, revealed only upon slicing; while the exterior appears plain and unadorned, every slice unveils an intricate design. Offering a delicate sweetness and a soft, chewy texture, it delights both the eye and the palate. For centuries, this craft has been deeply rooted in Tujia villages, becoming an indispensable part of festivals and weddings—the most widespread and representative Intangible Cultural Heritage delicacy of the Wujiang River region.

I. Origins as Intangible Cultural Heritage and Folk Cultural Context

Sinan *Hua Tian Ba* boasts a long history; the craft originated in the Ming Dynasty, pioneered by the Tian family of Sinan and passed down through generations. It is a unique Tujia folk handicraft and has been listed as a representative item of Guizhou's municipal-level Intangible Cultural Heritage. In ancient times, the Wujiang River basin was rich in produce; Tujia ancestors ingeniously utilized local rice to develop a unique cake-making process characterized by "kneading raw and cooked dough together, embedding patterns within, and steaming to achieve sweetness." A folk mnemonic—"Sticky rice and glutinous rice fall in love; raw dough and cooked dough blend and pull; patterns are crafted inside, not out; distinct schools exist for revealing characters"—precisely encapsulates the essence of making *Hua Tian Ba*, attesting to the antiquity and uniqueness of this craft. For centuries, *Hua Tian Ba* (Floral Sweet Rice Cake) has transcended the status of mere food; it has become a ceremonial medium through which the Tujia people bid farewell to the old year, welcome the new, and pray for blessings and family reunion.

II. Carefully Selected Ingredients, Preserving Authentic Flavor

Authentic Sinan *Hua Tian Ba* demands rigorous standards for ingredients, prioritizing natural origins and precise blending ratios. Fresh glutinous rice and *jeng* rice (short-grain non-glutinous rice) from the current harvest are selected and combined in a strict "golden ratio" of 2:1. The glutinous rice provides softness and sweetness, while the *jeng* rice offers firmness and structural integrity; their complementary qualities ensure the finished product is soft and chewy without sticking to the teeth, and firm without crumbling. The process involves no industrial flavorings or artificial sweeteners, relying solely on the rice's inherent, subtle sweetness. Natural, edible colorants are used—safe, healthy, and yielding a soft, translucent luster—ensuring visual appeal while preserving the food's pure, authentic taste. It is a genuine, natural delicacy of the countryside.

III. Traditional Artisanal Process: Forty Hours of Craftsmanship for a Single Cake

Sinan *Hua Tian Ba* is crafted entirely by hand through a complex, time-consuming process. The full procedure comprises over a dozen steps spanning more than forty hours. Every detail relies on the artisan's experience, with key stages executed with meticulous precision:

Step 1: Prolonged Soaking. The measured glutinous rice and *jeng* rice are washed and soaked in clean water for over twelve hours. This allows the grains to fully absorb moisture and soften, laying the foundation for a fine, smooth flour texture.

Step 2: Stone-Mill Grinding. The soaked grains are drained and manually ground using traditional stone mortars and mills into a fine powder. This method preserves the rice's natural aroma and ensures a texture that is silky smooth, free of coarse granules.

Step 3: Traditional Paste Preparation. One-quarter of the rice flour is mixed with water and cooked over low heat, stirring constantly to create a "cooked paste" (a process known locally as *da jiang zi*). This cooked paste acts as a binder for the raw flour, ensuring the final dough is pliable and resilient, preventing it from cracking.

Step 4: Kneading Raw and Cooked Mixtures. The warm cooked paste is thoroughly blended with the remaining raw rice flour. Through extensive kneading and rolling—repeated hundreds of times—the dough is worked until it is smooth, firm, and perfectly textured, ensuring it neither sticks to the hands nor loses its shape.

Step 5: Rolling and Embossing. The dough is divided into small portions and rolled into sheets of uniform thickness. Natural food coloring is applied, and the sheets are layered, skillfully embossed, and rolled into shape. Adhering to the core technique of "concealing the floral pattern within," the finished roll appears smooth and unassuming on the outside, while the intricate floral design remains hidden inside.

Step 6: Shaping into a log. The patterned dough is repeatedly kneaded and shaped into a long, uniform log, ensuring the internal pattern remains symmetrical and consistent throughout.

Step 7: Steaming and cooling. The log is steamed slowly over low heat with carefully controlled timing. After steaming, it is left to cool naturally to set its shape and lock in the flavor, resulting in a *Hua Tian Ba* (Floral Sweet Rice Cake) that reveals a magnificent floral pattern only when sliced.

IV. Folk Symbolism and Cultural Value

Sinan *Hua Tian Ba* is an "auspicious ceremonial cake" for the Tujia people, rich in folk symbolism and integral to various local rituals. Making the cake during the twelfth lunar month and eating it during the Spring Festival is a century-old tradition in Sinan, symbolizing a sweet, happy, and healthy year ahead. It is also gifted during weddings and family visits, signifying family reunion and a blissful life. The nested, hidden floral patterns embody the Tujia people's modest, reserved nature and their aspiration to live a life full of hope and vitality. A single bite of this sweet, soft, and chewy cake captures the essence of life along the Wu River; it embodies Tujia totem beliefs, traditions of blessing, and family memories, serving as a living vessel of folk culinary culture.

V. Craftsmanship Inheritance and Modern Renewal

For generations, the craft of making Sinan *Hua Tian Ba* has been passed down through oral instruction and neighborhood teaching, steadfastly adhering to ancient handmade techniques. Today, supported by policies protecting intangible cultural heritage, the traditional craft is being passed down systematically. Veteran artisans uphold core ancient methods—such as kneading together cooked and raw dough and embedding internal patterns—to preserve the authentic Tujia flavor. Meanwhile, younger inheritors are innovating pattern designs by incorporating auspicious motifs and distinctive elements, infusing this ancient delicacy with fresh creativity. At the same time, *Hua Tian Ba* has ventured beyond its village origins to become a distinctive local culinary attraction; in doing so, it has preserved the traditional flavor of the Tujia New Year—a custom spanning a thousand years—while introducing the intangible cultural heritage of Wujiang cuisine to a wider audience.

VI. Summary of Intangible Cultural Heritage Value

Unassuming in appearance yet exquisite in character, it holds floral beauty within and sweetness in its taste. Crafted from humble rice and shaped by a century of artisanal dedication, Sinan *Hua Tian Ba* represents a perfect fusion of culinary skill and folk aesthetics. It is more than just a delicious local delicacy that lingers on the palate; it is a vivid embodiment of Tujia folk culture, the wisdom of daily life, and the cherished sentiment of family reunion—a Guizhou intangible cultural heritage treasure that captures the authentic spirit of life along the Wujiang River and whose appeal endures through time.