Mimao

Mimao

　　Mimao

　　Mimao (local name). It is made by cutting and threshing the panicles of glutinous or aromatic rice that are about 80–90% ripe, cooking them in a pot until done, then drying them in the sun or roasting them. The husks are removed by pounding to get the grains, which is called “kou mimao” in the Zhuang language. The grains can then be steamed or boiled and eaten. It has a sweet, fragrant, soft, and delicious taste, making it a great gift for friends and family. It is also a traditional and renowned rice dish of the Zhuang people in Debao. It is often available for sale in markets after each autumn harvest.