Rightuo Sauce Petals

Rightuo Sauce Petals

　　"Sauce Petals" is a traditional delicacy produced in Rightuo, Rizhao. It was created in the 15th year of the Daoguang reign during the Qing Dynasty by the ancestors of Ding Weici, who became wealthy through this product. To maintain their exclusive operation, the Ding family passed down the recipe only to sons, not daughters, and kept it a closely guarded secret. As a result, the ancient manual production method has been preserved.

"Sauce Petals" are a cold dish made mainly from glutinous rice, along with special noodles (white flour shaped like eggs), which are fermented and saccharified before being mixed with flour. They have a unique taste that is sweet, sour, fragrant, and sticky. They are beneficial for both the elderly and children. Children who eat them can improve their appetite and promote growth, resulting in rosy and glowing skin. For the elderly, they help dissolve phlegm, relieve coughs, reduce internal heat, refresh the palate, strengthen the stomach, and boost energy.

The method for making "Sauce Petals": Use 3.5 kilograms of glutinous rice, wash and drain it, then steam it thoroughly. After steaming, remove the cooked rice and rinse it with clean water to cool it down. When the temperature of the ingredients drops to 35°C, mix in the starter dough, place it in a clay basin, and set it over a heated bed, covering it with a cotton quilt to keep it warm. After 24 hours of fermentation, you can yield 4.5 kilograms of "Sauce Petals," along with 1 kilogram of "Sauce Petals" wine. The "Sauce Petals" wine has its own unique qualities—its color is like milk, and it tastes sweet, sour, and sticky on the lips, refreshing and delicious. Mixing it with high-quality white liquor enhances the flavor even more.