Yinmi Paor

Yinmi Paor

　　　The formal name for Yinmi Paor should be “puffed yinmi,” but in Linli, it is commonly called Yinmi Paor. The preparation of Yinmi Paor is largely similar to that of traditional puffed rice, with the main difference lying in the technique and heat control during the final frying stage. First, high-quality glutinous rice is selected, washed, and then soaked in cold water. It is then steamed over high heat until about 80% cooked, after which it is removed, air-dried, and set aside for later use. It is then sun-dried to restore each grain to its individual form—this is what is known as yinmi. Next, using high heat, the yinmi is stir-fried in a wok along with fine, dry, specialized sand until it puffs up like rice crisps. The fine sand is then sifted out, leaving behind the finished product. The resulting puffed yinmi can be stored as a dry snack.

　　Yinmi Paor is a ready-to-eat snack with a variety of ways to enjoy it. The most common method is to dissolve it in hot water with sugar. Unlike traditional puffed rice, which dissolves instantly upon contact with water, each grain of Yinmi Paor holds its shape, delivering a satisfying crunch and rich aroma. Watching the Yinmi Paor dance up and down in the water, gathering and then scattering, you’ll eventually notice, as it settles, a bowl full of glistening pearls, each grain shining bright. As you savor its crisp texture and lingering fragrance, an endless depth of flavor will unfold.