Rice tea

Rice tea

　　Rice tea is a beloved summer staple among the people of Shayang, so named because “it fills you up when eaten and quenches your thirst when drunk.” Its preparation is also very simple: dry-toast the rice in a pan over a fire until it turns yellow and slightly burnt, then remove it from the heat. Rinse it with clean water to wash off the excess, drain the moisture, then put it back in the pan, add water, and bring it to a rolling boil over high heat until the rice blooms. Remove from the heat and let it cool naturally to finish.

　　The rice tea has a light yellow color, a rich aroma, is mildly sweet yet not bland, and slightly astringent but not bitter. It can be used as a substitute for rice while also serving the function of a thirst-quenching drink. It is an excellent choice for keeping cool and preventing heatstroke in the summer. The hotter the weather, the more refreshing it becomes.

　　In rural areas, there is also a tradition of eating leftover rice tea from the previous day. It has a sweet-and-sour taste that can stimulate the appetite and promote saliva production to relieve thirst, offering a unique flavor. Commonly known as “sour rice tea” or “toasted rice tea,” it is also considered a highly effective weight-loss food.