The Din Tai Fung Shanghai Rice Cakes are a beloved Chinese stir-fry dish known for their chewy rice cakes (nian gao) tossed in a savory soy-based sauce with tender slices of meat and crisp vegetables. Inspired by the iconic dish served at Din Tai Fung, this recipe captures the restaurant-style flavor right at home. It’s a perfect balance of texture and taste — the rice cakes are soft yet pleasantly chewy, the sauce is rich and glossy, and the vegetables add a pop of freshness. This dish is comforting, filling, and incredibly satisfying.
2. Ingredients
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1 pound Shanghai-style rice cakes (fresh or frozen, sliced)
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1 tablespoon sesame oil
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2 tablespoons vegetable oil
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½ pound pork tenderloin or chicken breast, thinly sliced
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2 tablespoons soy sauce
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1 tablespoon oyster sauce
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1 tablespoon dark soy sauce (for color and depth)
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1 teaspoon sugar
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2 teaspoons rice wine or dry sherry
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2 cloves garlic, minced
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1 tablespoon fresh ginger, minced
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1 cup napa cabbage, shredded
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1 cup bok choy, chopped
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½ cup carrots, julienned
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3 green onions, chopped (plus extra for garnish)
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Salt and pepper, to taste
3. Instructions
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Prepare the rice cakes:
If using frozen rice cakes, soak them in warm water for 30 minutes until soft and separated. Drain well before cooking. -
Marinate the meat:
In a small bowl, mix 1 tablespoon soy sauce, 1 teaspoon rice wine, and a pinch of pepper. Add the sliced pork or chicken, stir to coat, and set aside for 10 minutes. -
Cook the meat:
Heat 1 tablespoon vegetable oil in a large wok or skillet over medium-high heat. Add the marinated meat and stir-fry for 3–4 minutes until browned and cooked through. Remove and set aside. -
Cook the vegetables:
Add another tablespoon of oil to the wok. Toss in garlic and ginger, stirring for 30 seconds until fragrant. Add napa cabbage, bok choy, carrots, and green onions. Stir-fry for 3 minutes until just tender. -
Add rice cakes:
Add the softened rice cakes to the wok, followed by the remaining 1 tablespoon soy sauce, oyster sauce, dark soy sauce, sugar, and the remaining 1 teaspoon rice wine. Stir-fry for 4–5 minutes, gently tossing until the rice cakes are heated through and coated in sauce. -
Combine everything:
Return the cooked meat to the wok. Mix well until all ingredients are evenly coated with the sauce. Drizzle with sesame oil and toss once more. -
Serve:
Transfer to a serving platter, garnish with chopped green onions, and enjoy hot.
4. Preparation & Cooking Time
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Prep time: 15 minutes
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Cooking time: 20 minutes
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Total time: 35 minutes
5. Serving
Serves 3–4 people
6. Nutrition (per serving)
Calories: 480 kcal
Protein: 28 g
Fat: 16 g
Carbohydrates: 54 g
Fiber: 3 g
Sugar: 7 g
7. Tips
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Use fresh rice cakes if possible; they have the best texture. If using frozen ones, ensure they’re fully softened before cooking.
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Don’t overcook the rice cakes — they should be chewy, not mushy.
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Try other proteins: Shrimp, beef, or tofu also pair beautifully.
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Add mushrooms for extra umami flavor — shiitake or oyster mushrooms work best.
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Adjust the sauce: Add a bit more dark soy for color or a splash of water if it becomes too thick.
8. Final Thought
The Din Tai Fung Shanghai Rice Cakes are the perfect mix of chewy, savory, and satisfying — a restaurant-worthy dish you can easily make at home. With tender meat, crisp vegetables, and a glossy sauce that clings to every bite, it’s comfort food with elegance and heart. This dish tastes just as good as takeout, if not better, when served straight from your own stovetop.
