Blue rice

Blue rice

　　Five-color sticky rice, also known as flower rice or blue rice, is one of the favorite foods of the Zhuang people. It is made by soaking glutinous rice in extracts from maple leaves, purple-blue grass juice (called "ke zhan" in the Zhuang language), red grass juice (called "ke xie" in the Zhuang language), and yellow flower juice (called "hua mai" in the Zhuang language) to dye it black, purple, red, and yellow, plus its original color (i.e., white), then steamed. The five-color sticky rice is a feast for the senses, with vibrant colors, aromatic fragrance, and delicious taste. Once steamed, the various colors blend together, creating a striking and beautiful appearance. Its aroma is a natural, fragrant scent that is incredibly inviting. The flavor is rich yet mild, with a subtle sweetness, making it truly delicious. When kept in not-too-hot conditions, the five-color sticky rice can retain its color, aroma, and taste for many days. Some families steam as much as ten to twenty kilograms at once. What they can't finish right away is dried and stored; when eaten later, it can be stir-fried or braised and seasoned to enhance its flavor even more. Five-color sticky rice symbolizes good fortune and happiness. Aside from being made for the third day of the third lunar month, it is also prepared during communal festivals, the Ghost Festival, and even Chinese New Year.