Xiushui Shaizi

Xiushui Shaizi

　　"Xiushui Shaizi" is a local snack from Xiushui. The character "哨" (shào) should actually have the "food" radical, as the "shào" in "shaizi" is a dialect term not found in Mandarin.

　　 Xiushui Shaizi is a historic and distinctive delicacy from Xiushui County. Anyone who visits Xiushui can't wait to enjoy a delicious meal of Shaizi, and the hospitable locals often serve this dish to treat their guests. Anyone who has tasted Shaizi can't help but praise its tender skin, fragrant filling, and refreshing taste.

　　 As for the origin of "Xiushui Shaizi," there is a very heartwarming story passed down among the people of Xiushui. Legend has it that during the time of Yu the Great, Xiushui suffered from devastating mountain floods that destroyed farmland, villages, and crops, leaving the people with nothing to harvest. The farmers survived by foraging for wild vegetables and fruits in the mountains. Later, Yu the Great came to Xiushui and organized the people to successfully control the flooding. The locals were deeply grateful for Yu's achievements and benevolence, but during those years of famine, they had nothing valuable to offer. They felt sorry that Yu and the people had worked tirelessly to control the floods without even having proper meals. Faced with the dense mountains and forests, an elderly farmer suggested that they gather some game in the mountains to prepare a small farewell gift for Yu, as a token of their appreciation. After discussing it, they decided to send some people to dig up wild yams in the mountains while others hunted for game. They cooked the wild yams and mashed them into a paste to make the outer layer, then chopped the game meat to use as filling. They wrapped it into a food item shaped pointed on top and round at the bottom, naming it "Shaizi," and presented it to Yu. After trying it, Yu and the people found it delicious. Since then, the people of Xiushui have known how to make and love eating Shaizi. This tradition has been passed down through generations, and the recipe has only gotten better, making it a unique delicacy of Xiushui.

　　 Nowadays, during festivals, family gatherings, and major celebrations, the people of Xiushui enjoy making Shaizi to celebrate and entertain guests. However, the Shaizi eaten today is no longer made with wild yams and game meat. With improved living standards, the ingredients used in Shaizi have become more refined, and the preparation methods have also greatly improved.

　　 The common method for making Xiushui Shaizi today is as follows: First, peel the fuzz off taro, then wash fresh cultivated taro (also called yam) and boil it until cooked. Once it cools to around 20-25 degrees Celsius, mash it into a paste. Then mix fresh sweet potato starch (about three taels per jin of taro) into the taro paste. While stirring, add some sesame oil (usually about three to five qian of oil per jin of taro). The mixture should be soft but not sticky to the touch. After mixing, set the paste aside for later use. Next, prepare the filling. For those who prefer sweet fillings, mix white sugar, sesame powder, dried orange peel, osmanthus, and a suitable amount of lard or sesame oil. For those who prefer savory fillings, use cured meat or ham mixed with garlic, shrimp, and other ingredients. Once both the taro paste and filling are ready, you can start making the Shaizi. To wrap, shape the taro paste into small balls, then wrap the filling inside using a method similar to making regular buns, forming a pointed top and round bottom shape. Ensure there are no cracks on the surface. Finally, steam the Shaizi. Bring water in the steamer pot to a boil, with enough water to cover the bottom of the steamer. Place the filled steamer in the pot and steam over high heat for about 15-20 minutes until cooked. The steamed Shaizi will be soft and fragrant—serve it hot for the best taste.

　　 Of course, Xiushui Shaizi is just one of the traditional delicacies we’re introducing. To truly experience its flavor, you’ll have to visit Xiushui and taste it for yourself.