Anyang Pi Zha

Anyang Pi Zha

　　Anyang Pi Zha is a specialty snack from Anyang City, Henan Province. It is one of the “Three Treasures of Anyang.” With a slightly greenish, semi-transparent appearance, it feels soft and elastic to the touch, emits a rich aroma, and has a smooth, chewy texture that is beloved by many.

　　Anyang is located in the Central Plains, where most surrounding counties produce sweet potatoes in abundance. With an abundance of sweet potatoes, the hardworking and clever locals began processing them into starch, which was then used to make vermicelli and bean starch sheets. Legend has it that long ago, there was a vendor selling vermicelli and bean starch sheets. When too much vermicelli was left over—mostly broken pieces—they were sold cheaply to a local restaurant. A clever chef at the time, upon receiving these broken pieces, had a flash of inspiration. He boiled the vermicelli in hot water until softened, drained it, then mixed it with minced scallions, ginger, garlic, salt, dried shrimp, and sweet potato starch. After stirring everything together evenly, he scooped the mixture into bowls and steamed it in a steamer basket. This creation became Pi Zha. Over time, it evolved into a distinctive snack of Anyang and one of its “Three Treasures.”

　　There are many ways to enjoy Anyang Pi Zha: freshly steamed Pi Zha can be scooped into chunks with a spoon, added to broth, and a bit of vinegar to make Fresh Soup Pi Zha. Other popular variations include Hibiscus Pi Zha, Crispy Pork Stewed with Pi Zha, Sour Pi Zha, and Stir-Fried Pi Zha. At traditional banquets, Pi Zha is often used as a base layer in lidded bowls, topped with crispy pork or braised chicken pieces. Once steamed, the flavors are exceptionally delicious, and nutritionally speaking, it achieves a good balance of meat and vegetables.

　　For Anyang locals, steaming Pi Zha and cooking stewed dishes during New Year celebrations or family gatherings is commonplace. For major life events such as weddings or funerals, Crispy Pork Pi Zha is an indispensable dish at banquet tables. In folk cuisine, Pi Zha is often used as a “base layer” in festive meals. Even top-tier restaurants in Anyang, such as the renowned Jubinlou and Miaozhen Restaurant, serve signature local dishes like “Crispy Fried Pi Zha,” “Pi Zha-Stuffed Pork Tenderloin,” and “Pi Zha-Stuffed Filling.” These delicacies, expertly prepared by master chefs, offer delicious savory flavors with a balanced mix of meat and vegetables, earning high praise from both domestic and international diners. Nowadays, the Pi Zha made in Xujia Gully in western Anyang is particularly famous.