Rice Gluten Balls

Rice Gluten Balls

　　Rice gluten balls are made by pounding steamed indica rice into a paste using a wooden mallet, then shaping it into small balls about the size of tangyuan (glutinous rice balls).

They are cooked in a broth made from pork ribs or pork bone stock, along with bean sprouts, tofu puffs, taro, and shredded ingredients such as soaked dried mushrooms, wood ear fungus, dried bamboo shoots, and cuttlefish. Seasonings like scallions, ginger, and garlic are added, and for those who enjoy spicy food, chopped chili peppers can also be included, all simmered together in the pot.

Rice gluten balls are a traditional staple dish eaten by people in Shangrao on the day of Start of Summer. The soup is flavorful and delicious, smooth and satisfying, making it a well-known local specialty snack of Shangrao.