Eating heartily

Gold-Wrapped-in-Silver Corn Rice

　　"干饭" is likely a dialectal term in the Shiyan region referring to steamed rice. "面面儿干饭" is also a local dialect term from Shiyan, also known as "金包银" (Gold-Wrapped-in-Silver), with its full name being "金包银玉米饭" (Gold-Wrapped-in-Silver Corn Rice). It used to often appear as a staple dish on the dining tables of some households in Shiyan, Yichang, and other areas, but nowadays it seems to have become quite rare. Many people, when speaking of it, lament not having eaten it in years.

The last impression lingering in my memory is from childhood holidays back in my hometown — lured by the mouthwatering aroma, I eagerly watched it emerge from the big iron pot on the earthen stove. Golden cornmeal wrapped around snow-white rice, steaming hot, with crispy crusts faintly visible... It was an irresistible temptation, and I ended up eating until I was completely full.

Many years have passed, yet its mark on my taste buds remains vivid. The general method for making "Gold-Wrapped-in-Silver Corn Rice" is as follows: First, soak the cornmeal in warm water until it absorbs enough moisture and becomes soft; second, cook the rice until it’s about 70–80% done, then drain and set aside; third, mix the cornmeal and rice evenly and steam until cooked (you’ll know it’s ready when you smell a fragrance similar to boiled corn).