Huangguo are enhanced with lingzhi mushrooms. [Photo/Tide News]

A rice cake workshop in Longquan, a county-level city in Lishui, Zhejiang province, has sparked local interest by blending lingzhi mushrooms into the traditional Chinese New Year snack huangguo, a kind of yellow rice cake, adding a health-oriented twist to the century-old delicacy.

The idea came from Jin Yuxuan, whose family runs the workshop. He, inspired by trending lingzhi products online, proposed experimenting with huangguo.

The rice is soaked for 12 hours, washed thoroughly, steamed, and mixed with alkali water made from plant ash, which gives huangguo its signature golden color and unique scent. After adding lingzhi powder, the mixture is steamed again and machine-kneaded until smooth and chewy.

The final product is amber-colored, soft yet firm, with a lingering sweet aftertaste and subtle medicinal fragrance. Jin said that adding lingzhi also helps retain moisture, preventing the rice cake from hardening.

Though the workshop is located away from the city center, its process videos have gone viral online, attracting many customers.

According to Jin Chaohui, owner of the workshop, sales have doubled from last year, and daily production is expected to reach nearly 500 kilograms during the peak winter season.

For locals, huangguo is an essential part of Chinese New Year celebrations. It can be fried, steamed, dipped in sugar, or served in soup, making it both a daily snack and a popular gift. The new lingzhi-infused variety adds a creative and health-oriented touch to this traditional delicacy.