Ningbo Lard Glutinous Rice Balls

Ningbo Lard Glutinous Rice Balls

　　Ningbo Lard Glutinous Rice Balls

　　　The lard is primarily incorporated into the filling. The most common and classic version is the black sesame filling, which involves thoroughly washing fresh, high-quality black sesame seeds, draining them, and roasting them until done. The hulls are then sifted out, and the seeds are mixed with chopped pork lard before being kneaded into the filling. This type of glutinous rice ball is made using a unique method: they are first placed in boiling water and gently pushed, and once they rise to the surface for the first time, a small amount of water is added. This “parboiling” process is repeated before they are scooped out to be eaten. In the traditional version, some osmanthus is also added to enhance the fragrance. When you bite into one, a burst of aroma greets you, followed by a smooth, sticky, sweet taste.