Dabu Yizibing

Dabu Yizibing

　　Dabu Yizibing is a specialty of Dapu County in Meizhou City, Guangdong Province. As one of the local delicacies of Dabu, Yizibing has a history of over 300 years. Since the late Ming Dynasty, Yizibing made in Dapu has enjoyed great fame within the region. Its production gradually expanded across the entire county. This renowned snack is always served to guests and has received high praise from overseas Chinese both at home and abroad.

　　In recent years, vendors selling the famous Yizibing snack have not only continued operating in its place of origin but have also moved to the new county seat, Huliao. Now, there are fifty to sixty businesses selling Yizibing across the county. In markets such as Hushan, Dongfeng, and Wanchuan in the county town, Yizibing shops are bustling with customers every day, enjoying strong sales. In addition, people working in cities like Guangzhou, Shenzhen, and in Hong Kong and Macau often buy some of this traditional Dabu snack, Yizibing, as a gift to share the taste of home with family and friends when they return after visiting relatives.

　　The Origin of Yizibing

　　Yizibing is a well-known traditional snack in Dapu. It is said to have originated in the Ming Dynasty and has a history of over 300 years. Its name has an interesting backstory. Legend has it that during the Ming Dynasty, in a certain part of Dapu, there was a mother named Aunt Song who lived a hard life with her son, Agen. When Agen turned 18, he trained under a master and became highly skilled in martial arts. Later, he followed his master to join Zheng Chenggong’s forces and crossed the sea to Taiwan to drive out Dutch invaders. Aunt Song missed her son dearly. Every Mid-Autumn Festival, she would make his favorite type of flatbread, place it under the moonlight, and offer incense in prayer. As the seasons passed, 30 full years went by without her son returning. One Mid-Autumn Festival, just as Aunt Song was praying under the moon, her son Agen suddenly returned. Their reunion was filled with both sorrow and joy. Agen took the Yizibing from his now silver-haired mother’s hands, and they celebrated their reunion. The flatbread thus got its name.

　　Special Ingredients

　　Yizibing uses glutinous rice flour for the outer skin, which is kneaded until soft, elastic, and sticky. It is then divided into small portions, sprinkled with an appropriate amount of raw flour, and pressed into flatbread wrappers. The unique filling typically consists of premium meat slices, shredded squid, dried tofu, scallion whites, mushrooms, and dried shrimp. These ingredients are combined with a suitable amount of cooking oil and soy sauce, then simmered until fully cooked. The filling is then wrapped inside the flatbread wrapper, shaped into a square, three-dimensional form, wrapped in clean leaves, brushed with cooking oil, and placed in a steamer to be steamed over high heat. Once cooked, seasonings are added before serving, resulting in a uniquely delicious flavor.

　　Preparation Method

　　The preparation of Yizibing involves two main steps. The first is making the glutinous rice wrapper. Glutinous rice is ground into powder (for a more refined texture, the rice can first be soaked, mixed with water, ground into a slurry, and then packed into cloth bags where the moisture is pressed out using stones until the slurry becomes dry—this method produces especially soft wrappers). During mixing, a small amount of saltwater is added to the glutinous rice flour, which is then kneaded with boiling hot water until soft, elastic, and sticky. The dough is divided into small portions, sprinkled with an appropriate amount of raw flour, and rolled into standardized wrappers using a small stick or a bottle. The second step is preparing the filling. Typically, premium meat slices, dried tofu, shredded squid, mushrooms, dried shrimp, scallion whites, and black fungus are used as ingredients, along with an appropriate amount of lard and soy sauce. These are simmered in a pot until fully cooked. The filling is then wrapped inside the wrapper, shaped into a square, three-dimensional form, wrapped in banana leaves, and steamed in a steamer for 30 to 40 minutes until cooked. It is then ready to eat. The taste is fragrant, the texture smooth, and the flavor delicious.