Dou Lao

Dou Lao

　　In Shaxi, "Dou Lao" involves placing cooked glutinous rice balls on a bed of fried soybean flour. The fragrant, crispy bean powder sticks all over the balls, turning them into delightful Dou Lao. Take a bite, and the sweet syrup inside bursts out in a satisfying "ooze," creating a truly indulgent experience, followed by a rich, lingering flavor of soybeans...

"Dou Lao" is a new culinary trend that has become popular across Southeast Asia. Traditionally, Dou Lao is enjoyed in a hot pot style. However, the people of Zhongshan broke the norm by transforming the traditional hot pot-style "Dou Lao" into a snack. "Dou Lao" originated in the Pearl River Delta and evolved from the Cantonese style hot pot known as "daa bin lo." It became especially popular in Hong Kong and Macau. The term "Dou Lao" is a phonetic transliteration of the phrase "都捞" (dōu lāo), which means "to scoop up (good fortune)." During festivals and joyous occasions, people choose to eat "Dou Lao" to enhance the festive atmosphere and express feelings of happiness. Its meaning includes: scooping up popularity, harmony, luck, wealth, joy, and an endless amount of blessings; as time goes by and people grow older, virtues fill the world and righteousness abounds in every home.