Anyuan Banzi

Anyuan Banzi

　　Banzi are about an inch long. They are made by grinding polished rice into a paste, pushing it through a special sieve, and then blanching it in boiling water. Once cooled, the result is a cluster of white, translucent grains — pointed at both ends and round in the middle — but they’re still only semi-finished.

　　If you order this snack at a shop, the vendor will place a bowl of pre-portioned banzi into a large aluminum pot of boiling water. Then, they’ll add meat broth, oil, salt, and MSG to the bowl, scoop out the cooked banzi, and serve them up for you to enjoy. Unlike Guilin rice noodles or duck blood vermicelli, which rely heavily on seasonings, banzi use very few condiments — their deliciousness comes entirely from the ingredients themselves. The cooked banzi are crystal-clear, smooth, and refreshing, with a delightful taste. Being extremely tender and silky without being greasy, you can even skip chewing — just let their pointed tips glide down your throat, savoring the ticklish pleasure as they pass through.

　　 Typically, freshly served banzi aren’t topped with soy sauce or chili. So the bowl presents a clear, savory broth paired with snow-white banzi and green scallion bits — very appetizing. If you like spice, you can stir in the shop’s signature facing-heaven chili sauce, instantly dotting the clear broth with a splash of crimson that whets your appetite.

　　 Banzi is a rice-based food created by the people of Anyuan. No one knows exactly when it started being made or how many generations it has been passed down. But one thing is certain: no matter how far away they go or how long they’ve been away, the first thing Anyuan natives think of or crave upon returning home is this very snack.

　　Unfortunately, because its appeal lies in its “freshness,” banzi lose their charm if kept too long. As a result, despite its unique flavor, this snack has never really made it out of the local mountain region. So, you can only get to enjoy it when you’re back home.