Glutinous Bean Buns from Gangukou

Glutinous Bean Buns from Gangukou

　　Glutinous bean buns from Gangukou are a specialty of Weichang County in Chengde City, Hebei Province. Among the various glutinous bean buns produced in Weichang, those from “Gangukou” are the most famous. The Gangukou-branded glutinous bean bun processing plant has applied for product patents and was successfully selected in the “Top Ten Favorite Tourist Foods in Chengde” project, publicly voted on by the Chengde Tourism Advisory Network.

　　In the western part of Mulan Weichang, close to the bank of the Luanhe River and backed by a large mountain, the mountain stands strong and imposing, resembling a coiled giant dragon—thus earning the grand name “Dragon Head Mountain.” There is also a place called Dragon Head Mountain in eastern Weichang, so the one in the west is prefixed with “Xi” (West), and the character for “mountain” is dropped—becoming Xi Longtou.

　　Legend has it that Emperor Kangxi once visited Xi Longtou. Impressed by the majestic presence of the mountain, whose peak resembled a dragon’s head and ridge a dragon’s spine, he grew uneasy. Upon learning that it was called Xi Longtou (West Dragon Head), he immediately ordered a wide road to be cut through the dragon’s neck—symbolizing cutting off its vital spot and beheading the dragon. As there was also a small stream gurgling eastward beneath the dragon’s head, in case the dragon revived after a hundred years and needed water to drink, the name was changed from Xi Longtou to “Gangukou.”

　　Subsequently, a grand banquet was held locally, with glutinous bean buns served as the staple food. Emperor Kangxi, who was accustomed to the imperial court’s luxurious banquets, took a liking to the flavors of this small mountain valley and immediately wrote the words: “The glutinous bean buns from Gangukou are delicious.”

　　The following year, when Kangxi returned to Weichang, the imperial chefs immediately transported ground flour from Gangukou and prepared the glutinous bean buns. But the emperor took just one bite, shook his head, and set down his chopsticks. The chefs found out it was because local water had not been used for cooking. They quickly brought water from Gangukou again, remade the buns, and finally won the emperor’s smile. From then on, glutinous bean buns from Gangukou became an essential staple for every one of Kangxi’s tours to Weichang.

　　After the reform and opening-up, the government fully respected farmers’ choices, lifting restrictions on crop cultivation. Sticky millet could be grown on a large scale, and eating glutinous bean buns became not only no longer a luxury, but also a golden symbol for local tourism hospitality and gifts for family and friends.

　　Glutinous bean buns are a food originating from the Manchu people. Traditionally, the Manchu favored sticky foods, which were beneficial for long periods of outdoor activity in cold weather, such as hunting. Today, they are very common in Manchu regions and are an indispensable staple on winter dining tables. These buns are usually made at the beginning of winter and stored in outdoor earthenware jars to last through the season. The entire production process is derived from natural methods, making it a model of traditional, natural food. Not only are glutinous bean buns nutritionally balanced, but they also carry ancient cultural heritage, representing the pioneering practice of refining coarse grains.